1 、22日，央行行长潘功胜表示，2026年将继续实施好适度宽松的货币政策，灵活高效运用降准降息等多种货币 政策工具，保持流动性充裕。今年降准降息还有一定的空间。要继续维护好金融市场的平稳运行。做好预期管 理，保持人民币汇率在合理均衡水平上的基本稳定。加强债券市场、外汇市场、货币市场、票据市场、黄金市场 监督管理。建立在特定情景下向非银机构提供流动性的机制性安排。继续用好支持资本市场的两项货币政策工 具，支持资本市场稳定发展。 今日关注 2、22日，国有六大行集体发布公告，落实个人消费贷款财政贴息政策，优化相关服务。消费贷贴息政策执行期 间，部分优质客户在享受贴息后，消费贷实际利率可进入"2%"区间。这一水平，甚至低于当前新发放的住房贷款 利率。 宏观经济 1、据新华社，为切实维护消费者合法权益，促进产业高质量发展，1月22日，国务院食安办组织国家卫生健康 委、市场监管总局等部门起草了《食品安全国家标准预制菜》《预制菜术语和分类》草案；会同市场监管总局、 商务部等部门起草了关于推广餐饮环节菜品加工制作方式自主明示的公告，将于近日向社会公开征求意见。下一 步，相关部门将在充分吸纳各方意见建议的基础上，进一步修改 ...

在西贝计划关闭超百家门店曝光后，贾国龙和罗永浩的"论战"再受关注。 从行业角度看，多位餐饮公司高管对记者表示，近年来餐饮行业已处于"寒冬"之中，食材、人力、房租 等刚性成本持续攀升，多重压力叠加下，餐饮业经营压力持续加大。 争议"预制菜"定义 日前，贾国龙在微博上声称："西贝要关102家门店，4000多名员工被迫失业，我仅仅在朋友圈里回复自 己的朋友一声，根本都没在网上说话。结果罗永浩再次在微博上掀起巨浪，发长文再次一口咬定西贝是 预制菜，让我和西贝员工遭到无数辱骂，让本已千疮百孔的西贝雪上加霜。" 对此，中国食品产业分析师朱丹蓬对证券时报记者表示，预制菜的核心争议在于行业、品牌方与消费端 三方对其认知不统一，且缺乏明确统一的标准。在预制菜国家标准尚未出台的背景下，各方对预制菜的 认知、理解与定义各不相同，这正是造成当前中国预制菜市场秩序较为混乱的根本原因。 16日晚间，"罗永浩的十字路口"以及"西贝贾国龙"两个账号均被禁言。罗永浩在朋友圈发文确认平台对 其禁言15天，并将这一举措解读为"对我的保护"。他表示，个人不会再回应此事，相信跟预制菜透明化 相关的法律法规也会尽快出台。 1月16日下午，记者探访西贝北 ...

每经记者｜赵雯琪 每经编辑｜段炼 陈旭 西贝贾国龙与罗永浩线上之争持续受到关注。 1月16日晚间，贾国龙启用久未更新的个人微博号宣布，在今晚10点将罗永浩对西贝的重大污蔑诽谤一一全面回应。罗永浩称"估计又被什么山寨公关公司 忽悠了，我能忍尽量忍吧。"贾国龙则回应称"千万别忍，忍不是你的性格，也不是我的性格。" 然而，晚上10点时双方微博并未更新。 据新黄河报道，21时50分许，记者从罗永浩方面有关人士确认，@罗永浩的十字路口 以及@西贝贾国龙 两个账号均被禁言。 随后，新浪微博CEO王高飞通过个人微博@来去之间发布最新消息：以后想论战，应该还是需要通过媒体采访的方式来进行。具体如下： 罗永浩在朋友圈回应称，"好吧，他赢了，闹腾了一天，终于可以忙正事去了。" 贾国龙换号发声 罗永浩朋友圈回应 比预告时间早半个小时，1月16日21时33分，贾国龙在认证为"内蒙古西贝餐饮集团有限公司"的微博账号@西贝人心声 发布"西贝遭罗永浩污蔑回应 （一）"的微博。 "我是贾国龙。现在还没到（晚上）10点。我在这里，做出全面回应。这是第一篇。"文中，贾国龙明确表示："自去年9月10日至今，我本人和公司所有员 工，没有针对罗永浩报 ...

Core Viewpoint - The article discusses the transformation of the restaurant chain Tai Er, known for its sour fish dishes, highlighting its shift towards a "fresh upgrade" strategy in response to consumer preferences and controversies surrounding pre-prepared dishes [2][5][15]. Group 1: Company Overview - Tai Er was founded in 2016 and is a key member of the Jiumaojiu restaurant group, celebrating its ten-year anniversary this year [5]. - The company has undergone significant changes, including a shift in its branding and menu offerings, moving from a focus on "sour fish" to incorporating fresh ingredients like live fish, fresh chicken, and beef [2][5][11]. Group 2: Market Adjustments - The "fresh upgrade" initiative began in March 2023, with plans to renovate 150 stores by the end of the year and complete all upgrades by 2026 [5][22]. - Recent renovations include a more inviting decor and an open kitchen design, aimed at enhancing customer experience and transparency [2][7][11]. Group 3: Consumer Reactions - Consumer feedback on the upgrades has been mixed, with some appreciating the new menu items and the ability to adjust spice levels, while others remain skeptical about the freshness of the ingredients [8][15][24]. - The controversy surrounding pre-prepared dishes has led to heightened scrutiny of Tai Er's claims of using "live fish," with some customers questioning the speed of service and the authenticity of the "fresh" offerings [11][14][24]. Group 4: Historical Context - Tai Er initially gained popularity by establishing strict dining rules, such as no sharing tables and no takeout, which resonated with younger consumers [18][20]. - The brand experienced rapid expansion from 2018 to 2019, but has since faced challenges, including a slowdown in new store openings and a reduction in the number of operational locations [20][22]. Group 5: Industry Trends - The article highlights a broader trend in the restaurant industry where consumer preferences are shifting towards transparency and quality, particularly in the context of pre-prepared foods [24][28]. - The ongoing discussions about pre-prepared food standards reflect a growing demand for clarity and trust in food sourcing and preparation practices [26][28].

Group 1: Pre-prepared Dishes in Chinese Cuisine - The article discusses the evolution of Chinese cuisine with a focus on pre-prepared dishes, highlighting the ongoing debate about their impact on traditional cooking methods [3][5]. - There is a significant divide regarding the standardization of flavors and industrialization of food preparation, raising questions about whether this is the only path for modernizing Chinese cuisine [5][9]. - The definition of pre-prepared dishes is a central point of contention in the current discussions surrounding this topic [7]. Group 2: Consumer Awareness and Food Safety - A robust food safety system is essential for building consensus between operators and consumers regarding pre-prepared dishes [9]. - There is a growing demand for transparency and consumer rights in the context of pre-prepared dishes, as the "rules of the game" remain unclear [11]. - The challenge of replicating the authentic taste of traditional dishes remains a significant hurdle for pre-prepared food technology [13].

Core Viewpoint - The ongoing dispute between Jia Guolong and Luo Yonghao highlights the controversy surrounding the use of pre-prepared dishes in the restaurant industry, with both parties taking strong stances on the quality and authenticity of their food offerings [1][3][12]. Group 1: Company Actions and Responses - Jia Guolong publicly apologized to Luo Yonghao for involving him in unnecessary controversies and proposed three corrective measures: removing problematic products, allowing Luo's team to supervise quality control, and opening a consumer feedback channel [1]. - Following the apology, Jia Guolong denied the claims, labeling them as false and expressing confusion over the emergence of such rumors [1][3]. Group 2: Consumer Perception and Market Dynamics - Luo Yonghao showcased a meal costing 370 yuan, emphasizing the freshness and quality of the dishes compared to the high prices of "freshly cooked" meals at other establishments, which he argues are often misleading [4][8]. - The public debate centers not on whether pre-prepared dishes are acceptable, but on the transparency of their labeling and the pricing practices of restaurants, with consumers demanding clarity on what constitutes freshly made versus pre-prepared food [8][10]. Group 3: Industry Standards and Challenges - The current lack of clear national standards for pre-prepared dishes complicates the situation, as businesses can claim their offerings are not pre-prepared while consumers experience a lack of freshness [10]. - There is a call for greater transparency in the industry, suggesting that if restaurants clearly label pre-prepared items, it would alleviate consumer concerns and potentially improve industry practices [12].

Market Overview - On September 19, 2025, the A-share market saw all three major indices decline, with the Shanghai Composite Index closing at 3820 points, down 0.3%, and over 3400 stocks falling [1] - The Hong Kong stock market showed mixed results, with the Hang Seng Index closing flat at 26545.1 points, while the Hang Seng Tech Index rose by 0.37% [1] - U.S. stock markets reached new highs, with the Dow Jones increasing by 172.85 points to 46315.27 points, marking a weekly gain [1] New Stock Listing - On September 19, 2025, a new stock, YouSheng Co., was listed with an issue price of 46.36 yuan per share and a price-to-earnings ratio of 22.31 [2] - YouSheng Co. specializes in manufacturing aluminum alloy auto parts, focusing on the new energy vehicle sector, with a diverse product range [2] Regulatory Developments - The State Council is actively promoting the establishment of national standards for pre-prepared dishes, aiming to enhance consumer rights and information transparency [3] - The State Council held a meeting to discuss the revised draft of the Banking Supervision Law, emphasizing the importance of financial stability and consumer protection in the banking sector [4] Industry Opportunities - The Ministry of Industry and Information Technology announced plans to develop a new battery industry development plan, focusing on preventing low-level redundant construction and enhancing industry coordination [5]

Group 1 - The State Administration for Market Regulation has announced the acceleration of the formulation of national standards for pre-prepared dishes, emphasizing the importance of consumer rights to information and choice [1] - The State Council's Food Safety Office is actively collaborating with various departments, including the Ministry of Industry and Information Technology, the Ministry of Commerce, and the National Health Commission, to address the public's concerns regarding pre-prepared dishes [1] Group 2 - The founder of Xibei, Jia Guolong, has publicly stated that the restaurant will sue Luo Yonghao for his comments labeling Xibei as a "pre-prepared dish" and plans to launch a "Luo Yonghao menu" [3] - Xibei has acknowledged a significant gap between its production processes and customer expectations, committing to adjust its central kitchen processes to on-site preparation by October 1, 2025 [3]

Core Viewpoint - The conflict between Xibei and Luo Yonghao has escalated into a public debate over the use of pre-prepared dishes in the restaurant industry, highlighting issues of transparency and consumer trust in food safety [4][15][20]. Summary by Sections Incident Overview - Luo Yonghao criticized Xibei for using pre-prepared dishes, which he found unappetizing and overpriced, sparking significant public discussion [6][19]. - Xibei's founder, Jia Guolong, responded by denying the use of pre-prepared dishes and threatened legal action against Luo Yonghao, which further fueled the controversy [7][10]. Company Response - Xibei announced that all kitchens would be open for public inspection and introduced a "Luo Yonghao menu" to encourage consumer engagement [7][8]. - Despite these efforts, media investigations revealed that some of Xibei's ingredients, such as frozen chicken wings and broccoli, had long shelf lives, raising consumer concerns about freshness [8][19]. Public Reaction - The public's reaction to Xibei's use of frozen ingredients was overwhelmingly negative, with many questioning the company's commitment to quality and transparency [8][19]. - Xibei's official apology and commitment to improve operations by 2025 were met with skepticism, as the brand struggled to regain consumer trust [13][15]. Industry Context - The incident reflects broader issues in the restaurant industry regarding the classification of pre-prepared dishes and the lack of clear regulations, which complicates consumer understanding of food safety [15][20]. - The contrasting public reception of Xibei and other brands like Mixue Ice City illustrates the importance of brand positioning and consumer perception in the food service sector [19][20]. Strategic Missteps - Xibei's high pricing strategy and failure to align its brand values with consumer expectations contributed to its negative reception during the crisis [20][24]. - The company's confrontational response to consumer criticism, rather than a more empathetic approach, was identified as a significant strategic error [23][24].

Group 1 - The article discusses the complexities and perceptions surrounding pre-prepared meals in the restaurant industry, highlighting the need for clear standards and consumer awareness [6][10][31] - It emphasizes the distinction between pre-prepared meals and fresh cooking, questioning the definitions and implications of both in terms of food safety and consumer choice [11][25][36] - The impact of pre-prepared meal standards on the restaurant business is significant, as it affects consumer behavior and the overall dining experience [30][31][29] Group 2 - The article critiques the notion of "educating consumers," arguing that it is not always applicable and that respect for consumer choices is essential [38][42] - It points out the challenges in establishing a universal definition of pre-prepared meals, suggesting that individual interpretations can vary widely [14][36][37] - The discussion includes the economic implications of restaurant operations, particularly the costs associated with property and the necessity for high turnover rates in dining establishments [20][21][29]