2025年9月10日下午16点55分，罗永浩在微博上发布了一条简短但极具冲击力的消息："好久没吃西贝 了，今天下飞机跟同事吃了一顿，发现几乎全都是预制菜，还那么贵，实在是太恶心了。希望国家尽早 推动立法，强制饭馆注明是否用了预制菜。" 这条看似简单的吐槽，短短几十个字却瞬间击中了消费者 的敏感神经，点燃了一场持续三天的舆论风暴。 15分钟内，该条微博热度急剧飙升，话题迅速从"是不是预制菜"扩散到"贵不贵、值不值"，引发了公众 对餐饮行业透明度和诚信问题的广泛讨论。 据统计，截至事件结束，罗永浩共发布了72条与西贝相关 的微博，将一家餐饮企业推到了舆论的风口浪尖。 1.2 危机升级：贾国龙的强硬回应与对峙 面对舆论压力，西贝创始人贾国龙于9月11日晚首次公开回应。在北京中粮祥云小镇的一间西贝门店 里，他摊开"罗永浩菜单"，指着其中的菜名和工艺流程表示："十三道菜里没有一道是预制菜。"并强 调，每一道菜都有工艺标准和出餐流程，经过复盘，"西贝没有预制菜"。 然而，贾国龙随后的表态却让危机进一步升级。他连用三个"一定"表明起诉罗永浩的决心："他对我们 的伤害很大。我们一定会起诉他，一定一定会起诉他！" 这番强硬表态 ...

Core Viewpoint - The rise of live cooking broadcasts on Douyin has significantly enhanced transparency in the restaurant industry, allowing consumers to witness the cooking process and build trust with businesses [1][6]. Group 1: Live Cooking Broadcasts - Many restaurants are utilizing live cooking broadcasts to attract customers, with chefs showcasing their cooking skills and engaging with viewers [1][3]. - The broadcasts have become a popular way to demonstrate food preparation, with some chefs performing impressive cooking techniques that entertain viewers [4][6]. - The live streams have led to increased online engagement, with some broadcasts attracting tens of thousands of viewers simultaneously [4][6]. Group 2: Consumer Engagement and Trust - The transparency provided by live cooking broadcasts helps reduce information asymmetry between restaurants and consumers, fostering trust [6][7]. - Consumers can see the entire cooking process, which enhances their understanding of food preparation and the efforts of chefs [6]. - The interaction during live streams, such as answering viewer questions and showcasing cooking techniques, further strengthens the connection between restaurants and their customers [3][4]. Group 3: Business Impact - The live broadcasts serve as a natural content source and traffic entry point for small restaurants, converting online views into offline foot traffic [7]. - Douyin's initiatives, such as the "Smoke Fire Small Shop Support Plan," aim to stimulate offline business and promote consumption in the restaurant sector [7].

Core Viewpoint - The incident involving Luo Yonghao's comments about Xibei's use of pre-prepared dishes has sparked significant public attention, leading to Xibei's acknowledgment of the gap between its production methods and customer expectations, and a commitment to adjust its practices by moving some food preparation to in-store cooking [1][3]. Group 1: Consumer Rights and Expectations - Consumers assert their right to know the true nature of the food they purchase, supported by consumer protection laws that mandate transparency regarding whether dishes are freshly prepared or pre-prepared [1][2]. - Many consumers do not oppose pre-prepared dishes per se but are against paying a premium for what they believe to be freshly cooked meals when, in fact, they are not [2]. Group 2: Industry Response and Opportunities - The controversy presents a transformation opportunity for the restaurant industry, as Xibei's adjustments respond to consumer demands for transparency and quality, potentially enhancing the dining experience [3][5]. - The shift towards in-store cooking and communication with suppliers to ensure freshness aligns with growing consumer concerns about food safety and ingredient quality [3]. Group 3: Regulatory and Market Trends - Recent regulatory developments, including a draft national standard for pre-prepared foods that mandates the absence of preservatives and requires disclosure of pre-prepared dish usage, indicate a move towards greater transparency in the industry [3]. - The market's response to this incident has led many restaurants to adopt live-streaming of kitchen processes, allowing consumers to witness food preparation firsthand, thereby building trust between consumers and the restaurant industry [4].

Core Viewpoint - The controversy surrounding the pre-prepared dishes of the restaurant chain Xibei has sparked significant public attention and regulatory scrutiny, highlighting consumer rights and the need for transparency in the food industry [1][2][4]. Company Summary - Xibei has acknowledged the disparity between its production methods and customer expectations, committing to adjust its operations by moving from centralized kitchen processing to on-site cooking in stores by October 1 [2][4]. - The company plans to modify several well-known dishes to be prepared fresh in-store, which aligns with consumer preferences for transparency and quality [4]. Industry Summary - The pre-prepared dish controversy presents an opportunity for the restaurant industry to improve and adapt, as consumer demand for transparency and quality increases [4][5]. - The recent regulatory developments, including the introduction of national food safety standards for pre-prepared dishes, will require restaurants to disclose their use of such products, further pushing the industry towards greater transparency [4]. - Many restaurants have begun live-streaming their kitchen processes to enhance consumer trust, showcasing the preparation of dishes in real-time [5].

Core Viewpoint - The incident involving Luo Yonghao's comments on Xibei's use of pre-prepared dishes has sparked significant public attention and debate regarding consumer rights and transparency in the restaurant industry [1][2]. Group 1: Consumer Rights and Expectations - Consumers assert their right to know whether the dishes they are consuming are freshly prepared or pre-prepared, supported by consumer protection laws [1]. - Many consumers do not oppose pre-prepared dishes per se but are against paying a premium for dishes that are not freshly made without their knowledge [2]. Group 2: Industry Response and Opportunities - Xibei's decision to adjust its cooking processes to prepare dishes on-site is a direct response to consumer demands for transparency and quality [3]. - The planned adjustments include popular dishes like "Children's Meal Beef Braised Rice" and "Pork Chop with Sauerkraut," which will now be made fresh, aligning with consumer expectations [3]. - The recent draft of national food safety standards emphasizes the need for transparency regarding the use of pre-prepared dishes in restaurants, indicating a shift towards greater accountability in the industry [3]. Group 3: Technological Adaptation - Many restaurants have begun live-streaming their kitchens to showcase the cooking process, enhancing consumer trust through transparency [4]. - This trend of kitchen live-streaming allows consumers to witness the preparation of their meals, fostering a stronger connection between consumers and the restaurant industry [4]. Group 4: Industry Transformation - The pre-prepared dish controversy presents an opportunity for the restaurant industry to improve and adapt to changing consumer expectations [5].