被罗永浩指责门店都是预制菜后，西贝再次发声。 今天(9月12日)，西贝发公开信称，其感谢罗永浩前来西贝就餐，并为西贝提意见、建议，但是作为有影响力的公众人物，罗永浩对西贝的不实指责及不 当用语，西贝坚决反对，绝不姑息。 西贝公开了罗永浩就餐期间13道菜品的制作过程，并称罗永浩消费的菜品不属于预制菜。 在西贝发布公开信之前，西贝创始人贾国龙表示西贝门店100%没有预制菜，将起诉罗永浩，并称餐饮业近年来最大的冤案是认为西贝很贵，西贝的利润 率不超过5%，愿意公开账目回应质疑。而罗永浩则称，自己准备好了，"难受的肯定不是我"。胖东来创始人于东来则力挺西贝，他称，"任何事没有完 美……感谢西贝、海底捞等品牌企业可以让我找到相对放心可口吃饭的地方。" 西贝公开回应： 随后，罗永浩的吐槽冲上微博热搜榜，引发广泛关注。 对此，西贝在公开信中表示，在罗永浩微博发出后，西贝团队复盘门店菜品出品质量、门店服务质量，随后对所涉及菜品的生产制作流程进行一一拆解确 认。经确认，罗永浩对西贝的指责不实。 罗永浩指责不实，13道菜品制作流程全公开 9月10日下午，知名企业家、微博大V罗永浩发布微博吐槽称，许久没吃西贝，结果他发现西贝几乎全 ...

Core Viewpoint - The article discusses the ongoing debate surrounding "pre-prepared dishes" in China, highlighting the need for clearer regulations and consumer understanding of this food category [3][4]. Definition of Pre-prepared Dishes - Pre-prepared dishes are defined as food products made from one or more edible agricultural products, processed industrially, and requiring heating or cooking before consumption. They do not include staple foods like frozen rice or sandwiches [4][5]. - The Chinese government has established a clear definition to distinguish pre-prepared dishes from other processed foods, emphasizing the importance of industrial pre-processing and the characteristics of a dish [5]. Industry Context - The pre-prepared dish sector is currently driven by policy support, capital investment, and competitive market dynamics, but consumer acceptance remains low due to safety and nutritional concerns [6]. - Many consumers associate pre-prepared dishes with lower quality, fearing that restaurants using them may compromise food safety [6][7]. Consumer Perception and Challenges - There is a significant gap between the industry's understanding of pre-prepared dishes and public perception, with many consumers still unclear about their safety and nutritional value [6][8]. - The article notes that while some restaurant chains use pre-prepared components to streamline operations, this practice can lead to consumer distrust if not communicated effectively [7][8]. Recommendations for Improvement - Industry experts suggest that restaurants must respect consumer rights to know about the use of pre-prepared dishes and that national standards should be established to regulate this sector [8]. - The establishment of national standards and licensing for pre-prepared dishes is recommended to alleviate consumer concerns and ensure compliance with safety regulations [8].

Core Viewpoint - The ongoing public dispute between Luo Yonghao and Xibei highlights significant consumer concerns regarding the use of pre-prepared dishes in restaurants, particularly focusing on transparency and consumer rights [3][4][30]. Group 1: Controversies Surrounding Xibei - Xibei is facing backlash over allegations of using pre-prepared dishes, with consumers sharing negative experiences related to food quality and preparation methods [5][6]. - The pricing and taste of Xibei's dishes have also come under scrutiny, with some consumers expressing dissatisfaction despite the founder's claims of reasonable pricing and low profit margins [8][29]. - The discovery of genetically modified oils in Xibei's dishes has further fueled brand controversies [9]. Group 2: Xibei's Pre-prepared Dish Strategy - Xibei's venture into pre-prepared dishes began in September 2019, with the launch of its first product, and the company later focused on this segment during the pandemic [14][15]. - Significant investments were made to support this business, including a planned 1 billion yuan investment in a central kitchen to serve the Beijing-Tianjin-Hebei region [18]. - Despite initial enthusiasm, consumer feedback has been poor, leading to the gradual removal of pre-prepared dishes from Xibei's offerings [26]. Group 3: Trust Issues and Growth Challenges - The criticism of Xibei's food quality, likened to that of pre-prepared dishes, raises concerns about consumer trust and the perceived value of dining at a higher-priced establishment [29][30]. - Xibei's founder has attempted to diversify the brand's offerings but has faced repeated failures, leading to a reluctance to associate with pre-prepared dishes [30]. - The ongoing debate about the definition and regulation of pre-prepared dishes poses broader questions for the restaurant industry, particularly regarding consumer expectations and industry standards [34].

专题：罗永浩悬赏10万元，再怼西贝"天下苦预制菜不透明久矣"，西贝反手上线罗永浩菜单 9月12日晚间消息，罗永浩今晚在多个平台直播，再谈预制菜。之前预告的直播开始时间是晚上8点半， 但时间有所延迟。罗永浩表示，要关掉打赏。 罗永浩表示，自己是出差途中发生的意外，技术人员都不在，所以临时出现了小瑕疵。 他表示，西贝的公关团队不专业和自己直播团队的不专业有一拼。 新浪声明：所有会议实录均为现场速记整理，未经演讲者审阅，新浪网登载此文出于传递更多信息之目 的，并不意味着赞同其观点或证实其描述。 责任编辑：梁斌 SF055 ...

"国家已经划定了预制菜的范围。预处理的食品原料并不等同于预制菜。" 罗永浩与餐饮集团西贝的"预制菜纷争"，让"预制菜"蒙上了一层阴影。 那么，到底什么是预制菜？ 2024年3月18日，市场监管总局、教育部、工业和信息化部、农业农村部、商务部、国家卫生健康委等 六部门联合发布了《关于加强预制菜食品安全监管 促进产业高质量发展的通知》（下称《通知》）， 首次明确界定了预制菜的范围： 预制菜，也称预制菜肴，是以一种或多种食用农产品及其制品为原料，使用或不使用调味料等辅料，不 添加防腐剂，经工业化预加工（如搅拌、腌制、滚揉、成型、炒、炸、烤、煮、蒸等）制成，配以或不 配以调味料包，符合产品标签标明的贮存、运输及销售条件，加热或熟制后方可食用的预包装菜肴。 不包括主食类食品，如速冻面米食品、方便食品、盒饭、盖浇饭、馒头、糕点、肉夹馍、面包、汉堡、 三明治、披萨等。 事实上，公众对"预制菜"的概念一直较为模糊。然而，《通知》已作出明确定义：预制菜应当兼具"预 制化"和"菜肴"的双重特征，突出工业化预加工的特点和菜肴属性，具备规模化、标准化、洁净化、规 范化的食品生产加工要求。同时，预制菜必须是加热或熟制后方可食用的预包装 ...

以下文章来源于21Style ，作者贺泓源 21Style . 编辑丨朱益民 刘雪莹 9月12日下午，"西贝承认部分菜品是隔夜菜"登上微博热搜第一。 据@中国蓝新闻 报道，西贝承认部分菜品存在隔夜情况，煮好的羊排赏味期是三餐，今天上 午一餐、下午一餐、明天上午还能卖，厨师长称隔夜使用不会影响出餐品质。 9月12日中午，胖东来集团创始人于东来就此次舆论风波发声称，"任何事没有完美，感谢西 贝、海底捞等品牌企业可以让我找到相对放心可口吃饭的地方。" 某种程度上，在创始人、CEO贾国龙的参与下，西贝跟预制菜越绑越紧。 虽然，这公司不想掺和任何预制菜概念。2025年9月12日，在微博热搜上，西贝、罗永浩、预 制菜成为高频词。比如罗永浩奖励10万征集西贝预制菜线索、罗永浩晒报告称西贝预制菜超 80%等热搜词汇。 权威、独家、深度，先一步看到消费未来！ 记者丨贺泓源 罗永浩晒报告称西贝预制菜超80%的观点来自，人民网研究院在2023年发布的《预制菜行业发 展报告》，其中援引《2022年中国连锁餐饮行业报告》数据显示，真功夫、吉野家、西贝等连 锁餐饮企业预制菜占比达80%以上。 9月10日，罗永浩发微博公开吐槽西贝。"好久 ...

Core Viewpoint - The ongoing controversy between Luo Yonghao and Xibei regarding the classification of pre-prepared dishes has sparked significant public discourse, with Xibei's founder firmly denying the allegations and taking legal action against Luo [4][16]. Group 1: Controversy Details - Luo Yonghao criticized Xibei for allegedly serving mostly pre-prepared dishes at high prices, which brought the brand into the spotlight [4]. - Xibei's founder, Jia Guolong, responded by stating that according to national standards, Xibei's offerings are not classified as pre-prepared dishes and announced plans to sue Luo for damaging the brand's reputation [4][16]. - A visit to a Xibei location revealed that only beef strips are processed in a central kitchen, while other dishes are prepared on-site [8][10]. Group 2: Consumer Feedback and Perception - The store manager explained that the dishes may not be served hot due to various factors, including delays in serving and air conditioning affecting food temperature [9]. - The chef clarified that the lamb chops are not pre-prepared but undergo multiple cooking processes before being served [10]. - Despite the controversy, the store manager noted that customer traffic remained stable and no inquiries about pre-prepared dishes had been made [12]. Group 3: Industry Standards and Definitions - According to a 2024 notification from the State Administration for Market Regulation, pre-prepared dishes are defined as those that are industrially pre-processed and require heating or cooking before consumption [13][16]. - Experts suggest that Xibei's offerings do not fall under this definition, as central kitchen-produced dishes are excluded from the pre-prepared category [16]. - There is a discrepancy between official definitions and public perception regarding what constitutes pre-prepared dishes, with consumers often judging based on taste and preparation methods [16]. Group 4: Financial Performance and Strategy - Xibei reported a record revenue exceeding 6.2 billion yuan in 2023, with a strategic focus on children's meals contributing to its competitive edge [20]. - The average profit margin for Xibei in the first half of the year was below 5%, with raw material and labor costs being the largest expenses [20]. - The brand operates approximately 351 locations, with an average consumer spending of 85.03 yuan per visit [17].

Core Viewpoint - The controversy surrounding the use of "pre-prepared dishes" at Xibei was ignited by a comment from Luo Yonghao, leading to a strong response from Xibei's founder, who denied the allegations and emphasized their cooking practices [2][4][6]. Group 1: Company Response - Xibei's founder, Jia Guolong, firmly denied the use of "pre-prepared dishes," stating that all dishes are made from pre-processed ingredients with final cooking done in-store [4][6]. - To address the concerns, Xibei announced that all 370 locations would open their kitchens for public viewing starting September 12, allowing customers to observe the cooking process [8]. - Jia Guolong indicated intentions to sue Luo Yonghao for his comments, while Luo responded by offering a reward for evidence supporting the claim of Xibei using pre-prepared dishes [8][12]. Group 2: Definition and Standards - The definition of "pre-prepared dishes" was clarified by the State Administration for Market Regulation, which stated that dishes made in central kitchens and then frozen or packaged do not fall under this category [12]. - Xibei's practices involve pre-processing ingredients but require final cooking steps to be completed in-store, which aligns with the definition of "pre-processed ingredients" rather than "pre-prepared dishes" [12][13]. - The lack of a clear standard for what constitutes "pre-prepared dishes" has led to public confusion, as many consumers may equate central kitchen processing with pre-prepared dishes [12][13]. Group 3: Consumer Perception - Consumer sentiment towards Xibei has been affected by perceptions of high prices and dissatisfaction with food quality, with some customers recalling previous positive experiences that have since declined [14][20]. - Luo Yonghao's comments resonated with consumers who feel that Xibei's dishes are overpriced and lack flavor, leading to discussions about the restaurant's overall value proposition [14][20]. - The ongoing debate highlights the challenges faced by the restaurant industry in maintaining quality and transparency while navigating consumer expectations and regulatory definitions [12][20].

Core Viewpoint - The founder of Xibei, Jia Guolong, publicly refuted claims made by Luo Yonghao regarding the use of pre-prepared dishes in Xibei restaurants, emphasizing that all dishes are freshly made and not pre-packaged [1][2]. Group 1: Company Response - Jia Guolong ended his vacation early to address the allegations made by Luo Yonghao and visited the restaurant where Luo dined to clarify the situation [1]. - Starting from September 12, Xibei opened its kitchens to the public and introduced the "Luo Yonghao Menu" across its 370 locations, allowing customers to taste and supervise the cooking process [2]. - Xibei issued a letter to customers detailing the preparation processes of the 13 dishes questioned by Luo Yonghao, asserting that the accusations were unfounded [2][15]. Group 2: Kitchen Operations - The kitchens at Xibei are transparent, allowing customers to observe the cooking process, and visitors must register and follow hygiene protocols to enter [4][6]. - The chef at the Daxing location explained that while some ingredients are pre-processed, all dishes are prepared on-site and not simply reheated [7][8]. - Ingredients are delivered fresh daily, and the cooking process involves multiple steps, ensuring that dishes are not merely pre-packaged items [8][11]. Group 3: Industry Standards - The definition of "pre-prepared dishes" versus "pre-packaged dishes" is currently a topic of debate, with no clear distinction established in the industry [15][19]. - A recent notification from regulatory authorities outlines the criteria for what constitutes pre-prepared dishes, which Xibei claims do not apply to their menu items [15][19]. - The ongoing discussion about the classification of pre-prepared versus pre-packaged dishes highlights the need for clearer industry standards and regulations [19].

Core Viewpoint - The ongoing controversy between Luo Yonghao and Xibei regarding the classification of pre-prepared dishes has sparked significant public interest and debate about food quality and pricing in the restaurant industry [4][17]. Group 1: Controversy Overview - Luo Yonghao criticized Xibei for allegedly serving mostly pre-prepared dishes at high prices, which led to a public outcry and media attention [4]. - Xibei's founder, Jia Guolong, firmly denied these claims, stating that according to national standards, Xibei's offerings do not qualify as pre-prepared dishes and announced plans to sue Luo for defamation [4][16]. - Xibei has introduced a "Luo Yonghao menu" that allows customers to monitor and return dishes, aiming to address consumer concerns [4]. Group 2: Consumer Feedback and Store Operations - A visit to Xibei's Wudaokou store revealed that only beef strips are processed in a central kitchen, while other dishes are prepared on-site [5][9]. - The store manager explained that various factors contribute to dishes being served warm rather than hot, including delays in service and air conditioning effects [10]. - Xibei's cooking process involves multiple steps, ensuring that even items delivered from the central kitchen undergo further preparation before serving [11]. Group 3: Market Position and Financial Performance - Xibei reported a revenue exceeding 6.2 billion yuan in 2023, marking a historical high for the company [20]. - The restaurant chain has successfully differentiated itself in a competitive market by implementing a "children's meal" strategy, selling over 20 million children's meals and attracting nearly 6.5 million child customers [20]. - Despite facing criticism for high prices, Xibei maintains a "quality at a reasonable price" strategy, with an average profit margin of no more than 5% in the first half of the year [20].