Core Viewpoint - The article discusses the controversy surrounding the food quality at Xibei restaurant, particularly focusing on the preparation process of dishes that were criticized by a public figure, highlighting the need for transparency and quality assurance in the food industry [36]. Group 1: Food Preparation Process - The chef explained that the "grassland tender roasted lamb chops" and "scallion roasted fish" were pre-cooked and required additional heating before serving [5][36]. - Upon ordering the scallion roasted fish, the chef retrieved a previously processed sea bass from the cold storage, which had been thawed and cleaned [7][36]. - The fish was brushed with a sauce purchased from a supplier, and small holes were poked in the fish to prevent the skin from puffing up during cooking [11][13]. Group 2: Quality Control and Consumer Perception - The cold storage lacked a label indicating the thawing and storage date of the sea bass, raising concerns about freshness [9][36]. - The fish was cooked in an oven at 260 degrees Celsius for 10 minutes, which differs from traditional grilling methods, potentially affecting consumer expectations [15][36]. - Customer reviews on platforms like Dianping showed mixed reactions to the dish, with some praising its taste while others criticized the freshness and quality [33][36]. Group 3: Industry Implications - The incident highlights the importance of maintaining quality control and transparency in food preparation processes for chain restaurants [36]. - The restaurant's response to public criticism and the need for continuous improvement in food quality and customer experience are emphasized [36].