初冬的昆山，一场关于"食"的深刻对话正在展开。12月2日至3日，第二十二届江苏餐饮产业发展大会在 这里召开，来自餐饮产业链各环节的从业者、专家学者与创新企业汇聚一堂，共同探讨在数字化浪潮与 消费升级的双重驱动下，江苏餐饮业如何培育新动能、形成新质生产力，实现高质量发展。这场大会不 仅是一次行业盛会，更成为观察中国餐饮业转型升级的微观窗口。 肖赞的创业轨迹本身即是餐饮数字化的缩影——从驾考机器人到数字人项目，再到炒菜机器人，他始终 在技术应用的前沿探索。"我们正在训练AI大模型，未来用户可以直接与机器对话，说出'我想要一份偏 甜辣的鸡丁'，系统就能自动生成相应菜谱并烹饪。"肖赞透露的这一愿景，指向了餐饮业"个性化定 制"与"标准化生产"融合的可能。 数字革命：重塑餐饮产业生态 苏州和谐康工业设计有限公司的项文志工程师则从生产线角度展示了餐饮工业化的另一面。他设计的预 制菜生产线，一个工厂每顿能生产约4万份餐食，同时可产出不同口味菜品。 他指着身旁的设备模型举例："比如这类灶台，一个单元可能包含多个锅位。有的用于煲汤，有的用于 卤制，有的负责炒菜，还有其他功能分区。一个锅的容量可能是传统厨房用锅的5到10倍以上， ...

Core Viewpoint - The "Xibei Controversy" reflects the ongoing clash between traditional cooking methods and industrialization in China's catering industry, highlighting the challenges of balancing efficiency and consumer experience in the era of pre-prepared meals [2][6][7]. Group 1: Industrialization vs. Traditional Experience - The conflict between industrial efficiency and traditional dining experiences is evident, with Xibei aiming for standardization and scalability through central kitchens, while many consumers still seek the freshness and warmth of freshly cooked meals [9][10]. - There is a misalignment between industry definitions and public perceptions, as consumers often categorize dishes lacking "wok hei" (the essence of freshly cooked food) as pre-prepared, despite regulatory definitions differing [11][12]. - The pricing logic and consumer value expectations are imbalanced, with consumers comparing prices without recognizing the added value of brand and experience [14][15]. Group 2: Xibei's Exploration and Challenges - Xibei's practices serve as a mirror reflecting the dual nature of China's catering industrialization, showcasing both the courage to explore and the unresolved challenges [18][19]. - Successful strategies include building family dining scenarios, standardizing management across nearly 400 outlets, and innovating product offerings like "new roast duck" [20][21]. - Unresolved questions remain about maintaining warmth and trust in the face of industrial efficiency, as well as how to measure intangible aspects of dining value [23][24]. Group 3: Historical Context and Consumer Concerns - Historical technological revolutions have often sparked fear and resistance, similar to current consumer concerns regarding the safety and quality of pre-prepared meals [26][30]. - The core of the current pre-prepared meal debate revolves around consumer rights to information, paralleling historical public apprehensions about new technologies [30][31]. Group 4: The "Dongbao" Paradigm - The proposed "Dongbao" model aims to integrate the strengths of Xibei while avoiding its pitfalls, focusing on precise time management and transparency in operations [34][37]. - This model emphasizes flexible value creation tailored to different dining scenarios, addressing consumer discomfort with rigid pricing structures [40][41]. - The "Dongbao" paradigm seeks to balance the long-standing dilemma of achieving efficiency, quality, and low prices in the catering industry [42][43]. Group 5: Industry Opportunities and Future Outlook - China's catering market has surpassed 5 trillion yuan, with a low chain rate of 20%, indicating significant potential for concentrated development [52]. - The industry faces structural pressures, including rising labor and ingredient costs, necessitating innovative approaches like the "Dongbao" model to achieve both efficiency and warmth [53][55]. - The future of the catering industry is envisioned as a deep integration of traditional and modern practices, where technology enhances rather than replaces human capabilities [72][74].

Core Viewpoint - The article discusses the rapid rise of Chinese cuisine, particularly pre-made dishes and street food, in Japan, highlighting the cultural acceptance and adaptation of these foods by Japanese consumers [4][5][129]. Group 1: Chinese Cuisine in Japan - Chinese pre-made dishes, especially items like 麻辣烫 (spicy hot pot), have become extremely popular in Japan, with many restaurants and food stalls emerging [16][61]. - 麻辣烫 has transformed into a high-end dining experience in Japan, with Japanese consumers showing a strong preference for it, often waiting in long lines to enjoy it [26][30][31]. - The average cost of a bowl of 麻辣烫 in Japan is around 2000 yen, approximately 95 RMB, which is significantly higher than other local dishes [26]. Group 2: Cultural Adaptation - Japanese consumers have embraced the ritual of eating 麻辣烫, which includes a strong emphasis on the broth, made from over 20 spices, and is often referred to as a health tonic [35][39]. - The popularity of 麻辣烫 among Japanese youth reflects a deeper cultural integration, with many expressing emotional connections to the dish [22][43]. - The article notes that the adaptation of Chinese dishes in Japan often involves modifications to suit local tastes, such as the use of sweeter flavors in 麻婆豆腐 [78][91]. Group 3: Pre-made Dishes Market - The growth of Chinese pre-made dishes in Japan is supported by a robust supply chain, with companies in China rapidly exporting frozen vegetables and prepared foods [119][127]. - The acceptance of pre-made dishes in Japan is high, with many young people preferring convenience foods, such as pre-peeled shrimp [127]. - The article emphasizes that while China’s pre-made food industry is still developing, it has already made significant inroads into the Japanese market, indicating a trend towards industrialized food production [130][131]. Group 4: Future Outlook - The success of Chinese cuisine in Japan is not just about flavor but also reflects the industrial capabilities of Chinese food production, which is becoming a key driver for the international expansion of Chinese fast food [129][132]. - The article concludes that the cultural crossover of street food like 麻辣烫 demonstrates that with a solid consumer base, any well-prepared dish can become a global culinary sensation [133].

Core Viewpoint - The article discusses the increasing popularity of Chinese cuisine, particularly dishes like 麻辣烫 (spicy hot pot), in Japan, highlighting how these foods have been embraced by Japanese consumers and transformed into high-end dining experiences [6][17][59]. Group 1: Popularity of Chinese Cuisine in Japan - Chinese flavors are increasingly surrounding Japanese dining tables, with 麻辣烫 being a standout dish that has gained significant traction [17][24]. - The average cost of a bowl of 麻辣烫 in Japan is around 2000 yen, approximately 95 RMB, which is enough to buy four bowls of cheap ramen [26]. - Initially, 麻辣烫 attracted mainly Chinese students, but now 90% of customers are Japanese [29]. Group 2: Cultural Integration and Dining Experience - Japanese consumers have developed a ritualistic approach to eating 麻辣烫, often waiting in line for one to two hours to enjoy the dish [30]. - The soup base of 麻辣烫 in Japan is considered a "十全大补汤" (tonic soup), made with over 20 spices, which appeals to local tastes [34][38]. - The dish has become a preferred choice for gatherings among young Japanese, allowing them to customize their meals without accommodating others [42]. Group 3: Transformation of Chinese Dishes - 麻辣烫 has evolved into a high-end dining option in Japan, with celebrities endorsing it and pairing it with beverages like 康师傅蜜桃乌龙茶 [52][54]. - The article notes that 麻婆豆腐, another Chinese dish, has been popular in Japan for over half a century, showcasing the long-standing influence of Chinese cuisine [62][71]. - The adaptation of Chinese dishes in Japan often involves modifications to suit local palates, such as the sweet and salty version of 麻婆豆腐 created by chef 陈建民 [74]. Group 4: Industrialization of Chinese Cuisine - The rapid growth of Chinese cuisine in Japan is supported by the industrialization of the food supply chain, with companies providing pre-packaged ingredients for dishes like 麻辣烫 [99][100]. - Chinese pre-packaged foods are gaining acceptance in Japan, with a significant portion of the market relying on imports from China, particularly for seafood products [112][115]. - The article emphasizes that the success of Chinese cuisine abroad is not just about flavor but also about the efficiency and standardization of the food supply chain [119][120].

Core Viewpoint - The Chinese government is accelerating the establishment of national standards for pre-prepared dishes to enhance transparency and protect consumer rights in the food service industry [1][3]. Group 1: Industry Development - The rapid development of the catering industry has led to increased industrialization, with many dishes being prepared in a semi-finished state to improve kitchen efficiency [2]. - The business model is evolving towards a combination of central kitchens and chain stores, but there remains a significant consumer perception that food service should involve fresh ingredients and made-to-order cooking [2]. - The pre-prepared dish market in China is projected to reach 674.9 billion RMB by 2030, with a compound annual growth rate exceeding 10% over the next decade [2]. Group 2: Consumer Concerns - Consumers express concerns about the transparency of pre-prepared dishes used in restaurants, emphasizing the need for clear labeling and information about the food they consume [3]. - The lack of established standards and mandatory disclosure requirements has led many operators to avoid informing consumers about the use of pre-prepared dishes [3]. - Regions such as Guangdong, Shanghai, and Hunan are actively exploring ways to promote transparency in pre-prepared dishes, including labeling them clearly as "pre-prepared dishes" [3].

Core Viewpoint - The recent public dispute between the restaurant chain Xibei and internet celebrity Luo Yonghao highlights the differing perceptions of prepared dishes between consumers and restaurant operators, as well as consumer concerns regarding the transparency of information about the use of prepared dishes in restaurants [1] Group 1: Regulatory Developments - The Chinese State Council's Food Safety Committee has organized multiple departments to expedite the formulation of national standards for prepared dishes and promote transparency in their use within the restaurant sector, thereby better protecting consumer rights [1] - A notification issued last year defined prepared dishes at the national level, stating that they do not contain preservatives and are pre-processed for heating or consumption, excluding staple foods [1] - The National Market Supervision Administration clarified that dishes made in central kitchens by chain restaurants do not fall under the category of prepared dishes [1] Group 2: Consumer Perception and Market Trends - The rapid industrialization of the restaurant sector has led to a significant increase in the use of semi-finished products, enhancing kitchen efficiency, while the business model has evolved to combine central kitchens with chain stores [2] - Despite the growth of the prepared dish market, which is projected to reach 674.9 billion RMB by 2030 with a compound annual growth rate exceeding 10%, challenges such as incomplete standards and low consumer trust persist [2] - The ongoing consumer debate emphasizes the need for transparency regarding the use of prepared dishes, with consumers expressing a preference for clear labeling of such products [2][3] Group 3: Consumer Rights and Industry Practices - The Consumer Rights Protection Law in China grants consumers the right to know the true nature of the products or services they purchase, which aligns with the push for clear labeling of prepared dishes in restaurants [3] - Some regions, including Guangdong, Shanghai, and Hunan, are actively exploring measures to promote transparency in the use of prepared dishes, such as requiring labels that indicate "prepared dishes" or "central kitchen production" [3] - Researchers suggest that if operators proactively disclose their definitions of prepared dishes, they could gain consumer trust and benefit from a market return based on integrity [3]

Core Insights - The recent "pre-prepared food dispute" highlights a preference gap between consumers and restaurant operators regarding pre-prepared dishes [1][2] - The development of the food service industry is pushing for industrialization to meet the demand for quick service, diverse menu options, and high consumption [1][3] Industry Development - The food service industry is rapidly advancing industrialization, with many steamed and soup dishes being stored as semi-finished products to enhance kitchen efficiency [1][3] - A business model combining central kitchens and chain stores is emerging as a response to the need for efficiency and scalability in food service [1][4] Consumer Perception - There is a fundamental difference in perception between operators, who focus on the product itself, and consumers, who are concerned with the production methods [2][3] - Consumers express their economic and social value preferences through their choices regarding food production methods, such as supporting environmentally friendly or traditional practices [3][4] Regulatory Environment - The regulatory landscape is evolving to support the pre-prepared food industry, with national standards for food safety being developed [4] - The government is encouraged to balance industry development needs with consumer transparency desires when considering regulations for pre-prepared foods [4]

Group 1 - Liu Qiangdong's recent live cooking event aimed to promote JD's "Qixian Xiaochu" brand, attracting over a million viewers [1][3][4] - The "Qixian Xiaochu" platform is positioned as a collaborative quality dining production platform, with JD managing the production, sales, and management [6][8] - JD plans to invest 10 billion yuan to recruit partners for "Qixian Xiaochu," offering a guaranteed minimum share of 1 million yuan for accepted recipes [6][10] Group 2 - "Qixian Xiaochu" focuses on "freshly cooked + transparent kitchen" to address consumer concerns about pre-prepared meals and food safety [8][12] - JD aims to open 10,000 "Qixian Xiaochu" locations nationwide within three years, marking Liu Qiangdong's return to the restaurant industry [10][12] - The cooking process utilizes robots, which can significantly reduce labor costs and improve efficiency, allowing for consistent quality in food preparation [12][14][20] Group 3 - The introduction of cooking robots allows for personalized adjustments in meals, catering to consumer preferences while maintaining speed and efficiency [18][20] - JD's existing supply chain and logistics capabilities provide a competitive advantage in sourcing fresh ingredients for "Qixian Xiaochu" [22][23] - The pricing strategy for "Qixian Xiaochu" aims to offer affordable meals, with dishes priced between 10 to 20 yuan, appealing to cost-conscious consumers [24][26] Group 4 - The restaurant industry is undergoing a technological transformation, with a shift towards centralized kitchens and automation to enhance efficiency and reduce costs [29][35] - The rise of pre-prepared meals has faced challenges in China due to consumer preferences for freshly cooked food, leading to a conflict between industry practices and consumer expectations [36][37] - The emergence of cooking robots represents a new approach in the industry, combining efficiency with transparency to attract consumers [39][41]

Core Viewpoint - The recent controversy surrounding pre-prepared meals in the restaurant industry highlights a significant disconnect between industry standards and consumer perceptions, emphasizing the need for better communication and transparency [1][4][28]. Group 1: Industry Dynamics - The pre-prepared meal industry has evolved from being rejected by the restaurant sector to being widely accepted, yet consumer understanding remains limited [4][7]. - There is a lack of unified definitions and standards for pre-prepared meals, leading to misunderstandings between industry professionals and consumers [16][27]. - The primary reasons for restaurants using pre-prepared meals are cost control and the need for standardization across multiple locations [10][11]. Group 2: Consumer Perception - Consumers often equate any meal that is not freshly prepared on-site with being a pre-prepared meal, which creates a perception problem for restaurants [5][18]. - The key issue for consumers is the perceived value of pre-prepared meals, with a strong emphasis on whether the price reflects the quality of the food [20][21]. - Transparency regarding the use of pre-prepared meals is a double-edged sword for restaurants, as full disclosure may harm brand image while withholding information could lead to trust issues [22][24]. Group 3: Future Outlook - The trend towards industrialization in the restaurant sector is irreversible, with increasing costs and the demand for standardization driving the adoption of pre-prepared meals [26][27]. - The future of the restaurant industry may see a diversification of models, ranging from fully made-to-order establishments to those that embrace pre-prepared meal solutions [31][32]. - A collaborative effort is needed among businesses, industry regulators, and consumers to establish clear standards and improve communication, ensuring a balanced approach to efficiency and consumer experience [30][33].

Core Viewpoint - The article discusses the decline of traditional cooking and chefs in the restaurant industry, highlighting the rise of pre-prepared meals and central kitchens, which are reshaping the culinary landscape and diminishing the role of chefs [5][25][60]. Group 1: Historical Context of Chefs - In 1984, chefs were highly regarded, ranking third among the most popular professions in China, reflecting a time when culinary skills were in demand due to limited food options [12][13]. - The establishment of culinary schools, such as New Oriental Cooking School in 1988, contributed to the growth of the chef profession, with many entering the industry during this period [15][18]. - By the late 1990s, chefs commanded high salaries, with top chefs earning around 30,000 yuan per month, indicating a lucrative career path [23]. Group 2: Shift in the Restaurant Industry - The introduction of fast-food chains like McDonald's and KFC in China marked the beginning of standardization in the culinary field, leading to a decline in traditional cooking methods [27][28]. - The central kitchen model, which gained popularity in 2010, allowed restaurants to streamline operations and reduce reliance on skilled chefs, further diminishing the chef's role [30][31]. - The rise of pre-prepared meals has made it easier for restaurants to operate without skilled chefs, with 70% of popular takeout orders now consisting of pre-prepared dishes [51]. Group 3: Current Challenges for Chefs - The average salary for chefs in 2024 is projected to be 6,389 yuan, which, despite being an increase, reflects the ongoing challenges in the profession [38]. - The demanding nature of the job, combined with low returns and long training periods, has deterred young people from pursuing a career as chefs [40][43]. - The shift towards industrialized food production has led to a decrease in the number of chefs who can prepare traditional dishes, as the culinary process becomes more mechanized [35][44]. Group 4: Future of the Culinary Landscape - The article suggests that in the future, only 10% of diners will seek out meals prepared by skilled chefs, while 90% will opt for quick, machine-made meals, indicating a significant shift in consumer preferences [63]. - The standardization of flavors and the reliance on pre-prepared meals raise concerns about food safety and nutritional value, as the industry lacks established standards [53][59]. - The nostalgia for traditional cooking methods and the "smoky flavor" associated with skilled chefs is contrasted with the current trend towards convenience and efficiency in dining [60][64].