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]

Core Viewpoint - The ongoing debate surrounding pre-prepared meals (pre-cooked dishes) has escalated into a national discussion, highlighting the industry's struggle with the lack of standardized definitions and regulations for pre-prepared meals [2][4][12] Group 1: Industry Dynamics - The clash between Luo Yonghao and Jia Guolong represents a conflict of understanding regarding pre-prepared meals, with Luo advocating for transparency and consumer rights, while Jia defends the brand's reputation by denying the use of pre-prepared meals [4][5] - The absence of a unified national standard for pre-prepared meals complicates the situation, as businesses are uncertain about labeling and consumers are left confused about the quality and freshness of the food they are purchasing [4][11] - The rise of pre-prepared meals is driven by structural changes in the restaurant industry, including rising labor costs, increasing rent, and the demand for standardization, which has led to a shift towards industrialization and pre-preparation [9][10] Group 2: Consumer Perception - Consumers have a subjective understanding of pre-prepared meals, often associating them with low quality, especially when served in mid to high-end restaurants, where expectations for freshness are high [5][6] - The perception of pre-prepared meals varies significantly between different purchasing environments, with consumers more accepting of pre-prepared items in supermarkets than in restaurants [5][6] - The current lack of clear standards and definitions for pre-prepared meals leads to a disconnect between consumer expectations and industry practices, resulting in a trust deficit [11][12] Group 3: Need for Standardization - The industry is in dire need of a comprehensive national standard for pre-prepared meals to address the confusion and mistrust among consumers, as existing standards are often inadequate and fail to protect consumer rights [11][12] - High-quality pre-prepared meals can offer safety and quality that may exceed that of freshly prepared meals due to stricter controls in centralized kitchens [13] - The resolution of the pre-prepared meal debate requires an upgrade in societal understanding, recognizing that pre-prepared meals are not inherently inferior but rather a necessary evolution in food production [12][13]

Core Viewpoint - The recent surge in the stock prices of pre-prepared food companies in A-shares is attributed to the public's renewed interest in the pre-prepared food industry, sparked by the apology from Jia Guolong and the upcoming national food safety standards for pre-prepared foods [1][5]. Group 1: Stock Performance - As of September 15, several companies, including Huifa Food, Guolian Aquatic, and Tiankang Biological, saw stock price increases of over 5%, with Delisi reaching a daily limit increase [2]. - Among the rising stocks, suppliers of pre-prepared food, such as Qianwei Yangchun and Longda Meishi, are also noted [3]. Group 2: Regulatory Developments - The significant stock price increase is linked to the approval of the draft national food safety standards for pre-prepared foods by the National Health Commission on September 13, which will provide a unified "identity certification" and safety baseline for the industry [5]. - The pre-prepared food industry has seen regulatory developments only in the past three years, with standards being gradually established [8]. Group 3: Industry History and Trends - The pre-prepared food industry in China dates back to the 1990s, with significant developments occurring between 2000 and 2005, when many of the currently rising companies were registered [6]. - The rise of pre-prepared foods has been facilitated by the emergence of central kitchens and cold chain logistics since 2008, allowing for standardization and wider adoption across various restaurant types [12]. Group 4: Consumer Perception and Market Dynamics - Consumers express concerns about the safety of pre-prepared foods, reflecting a deeper frustration over the loss of transparency regarding food preparation [10]. - The convenience and cost-effectiveness of pre-prepared foods make them appealing to both large and small restaurants, leveling the playing field in the food service industry [12].

Core Viewpoint - The recent controversy surrounding pre-prepared dishes, sparked by comments from entrepreneur Luo Yonghao, has led to increased attention on the pre-prepared food sector, particularly with the upcoming national food safety standards set to clarify the definition and disclosure requirements for pre-prepared dishes [2][4] Industry Summary - The National Health Commission has successfully passed the draft of the "National Standards for Food Safety of Pre-prepared Dishes," which will soon be open for public consultation, aiming to establish a unified standard for the industry [2][4] - The introduction of these standards is expected to enhance industry self-regulation and benefit leading brands, allowing them to consolidate their market advantages [3][4] Company Summary - Following the news, several A-share pre-prepared dish concept stocks experienced significant gains, with Delisi reaching a 10.10% increase, closing at 5.45 yuan, and projecting that pre-prepared dish revenue will account for 21.67% of its total revenue in 2024 [3] - Other notable stocks included Weizhi Xiang, which saw a 4.93% increase, and Longda Meishi, a supplier to Xibei, which rose by 5.69% after signing a strategic cooperation agreement with Xibei [3]