此次升级的太二透明菜单，以食材新鲜度为核心分类逻辑，根据菜品主材的鲜活属性和预处理程度，将菜 品划分为4个类别。其中，面、干货、酱菜等因客观条件无法实现店内现制的辅料和配菜，不纳入分类范 畴。 在北京一家大型商场里，经过"爆改"后的"新"太二酸菜鱼后厨已经换上了玻璃幕墙，活鱼经过切片，厨师 正在颠勺爆炒……当整个餐饮行业和越来越多的消费者聚焦"预制菜"，一场关于餐饮"信任"的变革，正改 变着这个规模数万亿的传统行业。 继今年3月启动"5.0鲜活模式"升级后，12月18日，太二酸菜鱼继续启动升级大动作：全面启动全菜单透明 分类制度，根据食材新鲜度和预处理程度，将菜品划分为四大类别，成为餐饮业内率先实现正餐全菜单透 明化的品牌。其中A类为最鲜活分类，代表"新鲜主食材制作"，涵盖了活鱼、活虾、鲜鸡、鲜牛肉以及新 鲜蔬菜。招牌酸菜鱼全部采用每日新鲜配送到店的活鱼，经门店现杀、切片、腌制等工序现点现煮；生炒 菜心和白玉丝瓜等菜品则承诺使用日供新鲜蔬菜，现点现炒。 2021年到2024年，餐饮行业连锁化率已经从18%攀升至23%，与此同时，消费者对"新鲜度"的要求也在不 断提高。2025年9月，国务院食安办等部门明确表示 ...

Core Viewpoint - The recent focus on pre-prepared meals in China has prompted significant actions from both the government and restaurant brands to enhance transparency regarding food ingredients and preparation processes [1][4]. Group 1: Company Initiatives - Chain restaurant brand Tai Er has launched a full menu transparency classification system, categorizing dishes based on the freshness of ingredients [1]. - Tai Er's transparent menu divides dishes into four categories, with A class representing the freshest ingredients, including live fish and fresh vegetables, while B, C, and D classes indicate varying levels of processing [3]. - Fast food brand Lao Xiang Ji has implemented a similar system with a "three-color label" to indicate the processing level of dishes, enhancing consumer awareness [4]. Group 2: Industry Trends - The food industry analyst Zhu Danpeng emphasizes the need for a balance between taste and industrialization, as well as the importance of establishing national standards for pre-prepared meals [3]. - The State Council's Food Safety Office has recognized the growing public concern over pre-prepared meals and is working with various departments to expedite the formulation of national standards [4]. - The push for transparency in the restaurant industry is driven by consumer demand for fresh ingredients and visible processes, alongside regulatory pressures [4].

Core Viewpoint - The "Bright Kitchen, Bright Stove" initiative is evolving from a food safety measure into a crucial digital governance tool for the restaurant industry, significantly reshaping operational logic, brand structure, and competitive dynamics in the sector [1][4]. Group 1: Regulatory and Technological Developments - The Chinese government is enhancing food safety regulations through laws like the Food Safety Law and the implementation of "Internet + Supervision" and "Smart Food Safety" initiatives, aiming for a modern regulatory system that is traceable and quantifiable [1]. - The introduction of "Bright Kitchen, Bright Stove 2.0" is a response to the growing demand for transparency in food processing, moving beyond mere regulatory compliance to become a new brand asset [1][4]. - AI technology is transforming the traditional monitoring of food safety, allowing for automated inspections that significantly reduce management costs and improve confidence in food safety systems [2][4]. Group 2: Consumer Behavior and Market Dynamics - There is a notable shift in consumer preferences towards transparency in food preparation, with visible hygiene and cooking processes becoming key factors influencing purchasing decisions [1][3]. - The integration of "Bright Kitchen, Bright Stove" has led to increased consumer trust and higher sales for businesses that showcase their cooking processes, as evidenced by a 28% increase in orders and a 19% rise in repeat purchases for brands utilizing this transparency [3]. - The collaboration between platforms like Taobao Flash Purchase and various tech companies aims to provide restaurants with the necessary tools and support to adopt this transparency model, linking it directly to traffic, reputation, and exposure [3][4]. Group 3: Industry Governance and Future Implications - The shift from traditional regulatory methods to a collaborative governance model, where consumers participate in oversight, is enhancing food safety management and reducing public relations risks for businesses [4]. - The competitive landscape in the restaurant industry is changing, with transparency becoming a critical differentiator; businesses that maintain high hygiene standards and are open to public scrutiny are likely to thrive [4][5]. - The "Bright Kitchen, Bright Stove 2.0" initiative is positioned as a key driver for the restaurant industry's quality upgrade, aligning with national goals for consumer confidence, food safety, and digital governance [5].

Core Viewpoint - The rise of kitchen live streaming in the restaurant industry reflects a shift towards transparency and consumer trust, addressing concerns over food safety and quality [1][2] Group 1: Kitchen Live Streaming - A significant number of restaurants have adopted kitchen live streaming, attracting over 5 million viewers on platforms like Douyin, with some streams having up to 90,000 simultaneous viewers [1] - Kitchen live streaming breaks down information barriers, allowing consumers to see the entire cooking process, which enhances trust between consumers and restaurants [1] - This approach serves as a low-cost, high-efficiency strategy for restaurants, particularly for lesser-known establishments, to build reputation and drive sales through visible sincerity [1] Group 2: Consumer Demand and Industry Trends - Consumer expectations have evolved beyond merely satisfying hunger; they now prioritize food safety and health, seeking transparency in the dining experience [2] - Restaurants are increasingly sharing information about ingredient sourcing and dish development, contributing to a more transparent and regulated industry [2] - The core principle of restaurant operations is highlighted as "sincerity," emphasizing that transparency and genuine engagement with consumers are essential for long-term success in the industry [2]

Core Viewpoint - The recent controversy surrounding pre-prepared dishes has sparked consumer demand for transparency in the restaurant industry, particularly in Jinan's dining scene [1][10]. Group 1: Consumer Behavior and Restaurant Response - Many restaurants in Jinan are emphasizing "freshly cooked" and "no pre-prepared dishes" as key selling points to attract customers [2][3]. - Some establishments have adopted open kitchen designs or live streaming of food preparation to reassure customers about the freshness of their meals [2][3]. - There is a noticeable increase in customer inquiries about the use of pre-prepared dishes, indicating heightened consumer awareness and concern [3][10]. Group 2: Pre-prepared Dishes Market Insights - The pre-prepared dishes market in China is projected to reach 485 billion yuan in 2024, with a year-on-year growth of 33.8%, and is expected to exceed 749 billion yuan by 2026 [10]. - The definition of pre-prepared dishes has been clarified by regulatory authorities, stating that they should not contain preservatives and do not include staple foods or ready-to-eat salads [10][12]. - The industry is seeing a trend where larger chains establish centralized kitchens to streamline food preparation, which may blur the lines of what constitutes a pre-prepared dish [9][12]. Group 3: Quality and Transparency in Pre-prepared Dishes - There is a misconception among consumers that pre-prepared dishes equate to low quality, which has led to a trust crisis in the industry [12]. - Industry experts suggest that pre-prepared dishes can maintain high quality if transparency in food processing and ingredient sourcing is prioritized [12][13]. - Recommendations for improving the pre-prepared dishes sector include establishing strict temperature control during transportation and standardizing processing procedures at restaurants [13].

Core Viewpoint - The core controversy revolves around the allegations made by public figure Luo Yonghao regarding the use of pre-prepared dishes at Xibei, which the founder, Jia Guolong, vehemently denies, asserting that all dishes are freshly made and not pre-prepared [3][12][14]. Group 1: Company Response - Jia Guolong expressed his frustration over Luo Yonghao's comments, stating that Xibei has not used pre-prepared dishes since the beginning of this year, emphasizing a clear distinction between pre-prepared and pre-cooked dishes [12][14]. - Starting September 12, Xibei will allow customers to view the kitchen and the preparation process, aiming to demonstrate transparency and authenticity in their food preparation [3][12]. - Jia Guolong publicly shared the bill from Luo Yonghao's visit, which totaled 833 yuan for 14 dishes, to counter the claims of poor quality and high prices [7][10]. Group 2: Industry Context - The debate highlights a broader issue within the restaurant industry regarding the use of pre-prepared dishes, with Jia acknowledging that while Xibei does not use them, he sees pre-prepared dishes as a future trend in the industry due to their efficiency and safety benefits [15]. - The incident has sparked discussions about the need for clearer industry standards and regulations regarding pre-prepared food, indicating a gap in current practices that needs to be addressed [15][16]. - Jia Guolong mentioned that Xibei's average profit margin is below 5%, countering the perception that their prices are excessively high, and positioning their pricing strategy as fair and quality-driven [14].

Core Viewpoint - The dispute between Xi Bei and Luo Yonghao centers around the use of pre-prepared dishes in Xi Bei's restaurants, with Xi Bei's founder, Jia Guolong, vehemently denying the claims and emphasizing transparency in their food preparation process [1][4][14]. Group 1: Company Response - Jia Guolong announced that starting September 12, all 370 Xi Bei locations will publicly display the menu ordered by Luo Yonghao and allow customers to inspect the kitchen to verify the absence of pre-prepared dishes [3][4]. - Jia expressed his frustration over Luo's comments, stating that they significantly harm Xi Bei's reputation and that he is considering legal action against Luo for defamation [8][11]. - Xi Bei has previously sold pre-prepared dishes but has eliminated them entirely this year based on consumer feedback [17][18]. Group 2: Industry Context - The controversy highlights a broader industry issue regarding the standards and transparency of food preparation, with Jia acknowledging that the pre-prepared dish sector is a growing trend but emphasizing the need for regulation and quality control [18]. - Jia believes that pre-prepared dishes can enhance efficiency and food safety, suggesting that the industry must evolve responsibly to meet consumer expectations [18]. - The incident has sparked discussions about the pricing strategies in the restaurant industry, with Jia defending Xi Bei's pricing as fair, citing an average profit margin of no more than 5% in the first half of the year [17].