齐鲁晚报·齐鲁壹点 张志恒 尹睿 9月15日中午，西贝在预制菜争议风波后发布致歉信，宣布了多项整改内容，同时欢迎顾客监督整改。记者在门店员工处获悉，总部已下发操作规范，员工 正学习适应，10月1日前将完成整改。 此次争议始于罗永浩微博吐槽，随后西贝董事长贾国龙"反击"，双方交锋升级。围绕"预制菜定义""商家是否该用预制菜""消费者知情权"等等，网友们展开 了激烈讨论，也把"预制菜"推向了风口浪尖。那么，餐饮品牌普遍公示预制菜使用情况可行吗？难在哪儿？ 众说纷纭的"预制菜" 9月13日，记者曾探访西贝莜面村济南领秀城贵和店，崔店长坦言争议致客流明显下滑。在此前的媒体报道中，"24个月保质期冷冻有机西兰花""直播后厨只 炒素菜鸡蛋"等引发关注。济南区域行政总厨武先生回应："保质期长不代表使用久，西兰花一餐用2-3包，1-2天补新货，24个月是国标最长时限，非实际使 用周期。" 他还解释，早班员工8点到岗备工，牛肉到店即炖煮，不存在刻意避开炒荤菜的情况。 在实地采访中，记者随机咨询了多位消费者，有消费者表示不是反对预制菜，而是反对花着正餐的价格，吃着预制的菜肴。也有消费者表示，中餐的魅力就 应该是现炒现做和镬气，吃 ...

Core Viewpoint - The controversy surrounding pre-prepared dishes (pre-cooked meals) has led to significant discussions about transparency and quality in the food industry, with companies like Xibei taking steps to address consumer concerns and improve practices [1][3][10] Group 1: Company Response and Actions - Xibei issued an apology and announced multiple corrective measures in response to the pre-prepared dish controversy, inviting customer supervision [1] - The company has implemented operational standards and is training employees to adapt to these changes, aiming for completion by October 1 [1] - The controversy was sparked by public comments from figures like Luo Yonghao, leading to a broader discussion about the definition and use of pre-prepared dishes in the restaurant industry [1][2] Group 2: Consumer Perspectives - Consumers expressed mixed feelings about pre-prepared dishes, with some opposing the idea of paying full prices for meals that are not freshly prepared [2] - A significant portion of younger consumers, particularly those born after 1995, associate pre-prepared dishes with meals that have been frozen and reheated, indicating a preference for freshly cooked food [2] - Industry professionals noted that pre-prepared dishes can be acceptable if they meet hygiene and quality standards, especially in chain restaurants [2] Group 3: Industry Challenges and Standards - The industry faces three main challenges in achieving transparency regarding pre-prepared dishes: legal and standard gaps, differences in company capabilities, and the complexity of Chinese cuisine [3][5] - Currently, there are no mandatory regulations requiring restaurants to disclose their use of pre-prepared dishes, leading to a reliance on voluntary practices by some companies [3][7] - The lack of a national standard for pre-prepared dishes has led to the emergence of local and industry standards, which often exceed basic requirements [7] Group 4: Future Outlook and Recommendations - Despite the challenges, there is optimism about the long-term trend towards transparency in the pre-prepared dish sector, driven by industry collaboration and policy support [6][10] - The focus should be on improving the quality of pre-prepared dishes rather than rejecting the concept altogether, emphasizing safety, nutrition, and taste [6][10] - Recommendations for the industry include enhancing regulation, promoting technological innovation, and guiding consumer perceptions to foster a more informed understanding of pre-prepared dishes [9][10]