Core Viewpoint - Xibei is implementing a series of apology and rectification measures in response to the "pre-made food" controversy, including adjustments to cooking processes and ingredient sourcing [1][3]. Summary by Sections Rectification Measures - Xibei announced plans to shift from centralized kitchen processing to on-site cooking at stores, aiming to complete these changes by October 1 [1][3]. - Specific adjustments include switching to non-GMO soybean oil for all dishes, preparing children's meals on-site, and modifying the preparation of various signature dishes [1][3]. Operational Challenges - The transition to on-site cooking will likely increase labor costs due to the need for skilled chefs and additional training for existing staff [3][4]. - The adjustments may also lead to higher food waste and require more kitchen space and equipment, potentially affecting overall efficiency [3][4]. Financial Implications - Xibei's average profit margin of 5% may be further compressed due to increased operational costs from the changes [5]. - Comparatively, Xibei's profit margin is positioned in the middle range within the industry, with competitors like KFC and Haidilao reporting higher margins [5][6]. Market Conditions - The overall restaurant industry is facing challenges, with a reported 4.3% growth in national dining revenue, but a decline in revenue growth for larger establishments [6][7]. - Xibei has experienced a significant drop in customer traffic following the controversy, with daily revenue losses estimated at 1 million to 3 million yuan [6][7]. Consumer Trust Issues - Xibei's shift towards a "family-friendly restaurant" model, focusing on children's meals, raises concerns about regaining consumer trust, particularly regarding food safety and ingredient transparency [10][12]. - The controversy surrounding pre-made foods has highlighted a disconnect between industry standards and public perception, complicating Xibei's efforts to rebuild trust with consumers [12].

（原标题：四问速冻西兰花：为何冻？如何冻？营养价值几何？谁在吃？） 近日，围绕预制菜的争论中，食材是否新鲜成为舆论讨论的焦点之一，其中最受关注的莫过于西兰花。 此前，罗永浩曾发文质疑"西贝如何仅用冷冻技术（不添加防腐剂）将有机西兰花保质期做到24个月"。 西贝门店随后回应冷冻西兰花的"供应商使用冷冻锁鲜技术保存，并非常规冷冻"。 作为一种常见蔬菜，西兰花为何需要被冷冻处理？冷冻西兰花的技术与常规冷冻有何不同？为解答这些 疑问，经济观察报记者围绕冷冻西兰花和新鲜西兰花的配送链路进行了走访调查。 鲜菜为何要冻 在一家以北京门店为主的大型超市，记者看到，其售卖的西兰花产地写明来自"河北张家口"。 西兰花作为一种常见蔬菜，当前除海南、西藏，我国其他各地区均已实现全覆盖种植。2000年至今，我 国先后还有5个地区被评为"西兰花之乡"，分别是浙江临海、河北沽源、江苏响水、湖北仙桃、湖南祁 东。河北沽源就隶属于张家口市。 上述超市的工作人员告诉记者，他们采购的西兰花从采摘地运输到北京大库，仅需2个多小时。其中， 需要切配包装的西兰花，会被先运输到北京的原材料工厂加工，之后再送到门店。而直接散称售卖的西 兰花会直接从北京大库 ...

粗略来说，速冻西兰花的营养价值比不上当天采摘的，但比常 温储存3天以上的西兰花营养价值更高。 作者：郑淯心 封图：图虫创意 近日，围绕预制菜的争论中，食材是否新鲜成为舆论讨论的焦点之一，其中最受关注的莫过于西兰花。 此前，罗永浩曾发文质疑"西贝如何仅用冷冻技术（不添加防腐剂）将有机西兰花保质期做到24个月"。 西贝门店随后回应冷冻西兰花的"供应商使用冷冻锁鲜技术保存，并非常规冷冻"。 作为一种常见蔬菜，西兰花为何需要被冷冻处理？冷冻西兰花的技术与常规冷冻有何不同？为解答这些 疑问，经济观察报记者围绕冷冻西兰花和新鲜西兰花的配送链路进行了走访调查。 鲜菜为何要冻 在一家以北京门店为主的大型超市，记者看到，其售卖的西兰花产地写明来自"河北张家口"。 对一家大型生鲜电商平台来说，其售卖的西兰花产地更加多样，除河北省，还有来自河南、江浙地区、 甘肃和云南的西兰花，根据距离的远近，从采摘到售卖的时长为24—72小时不等。 老百姓最为熟悉的菜市场，鲜菜在运输配送环节的时间可能会更长。以北京望京地区的菜市场为例，菜 农告诉记者，一株西兰花从产地运到新发地，再转手给蔬菜批发商，最后到他们这些市场摊贩手中，大 约需要3到6天时 ...