近些年，外卖这个行业快速崛起，解决了很多老年人和年轻人的吃饭问题。老年人由于腿脚不便，做饭烧菜困难，只能叫外卖。而年轻人在经历了繁忙的工 作之后，也懒得再做饭菜，也会经常叫外卖。与此同时，外卖行业不仅提供了大量就业岗位，也给餐饮业带来了更多的订单。有数据显示：餐饮业30%的营 业额来自于外卖订单。 不过，外卖行业也存在着较多弊端，归纳起来有以下四个方面：第一，外卖食品安全让人担忧。如果你去饭店吃饭，可以去后厨看一下，环境是否干净，食 材是否新鲜。而如果是点外卖，就很难说了，有些黑心店家为了降低成本，用过期和不太新鲜的食材来糊弄消费者。此外，还有部分商家为了提升食物的口 感或卖相，就在外卖里面掺入各种添加剂，长期吃这样的食品，对身体健康是不利的。 770 . n the alletter r in the property of ) 0 r r jo r the research d play J 再者，预制菜满足了人们想节省做饭时间的愿望。通常工薪族在忙碌了一天后，就可以拿出事先在超市买好的预制菜，稍微加工一下，马上就可以有美味可 口的饭菜上桌了。这样就可以节省下买菜、洗菜、切配、烹饪等时间。而且，预制菜不像 ...

多年前，在麻婆豆腐料理包、梅菜扣肉罐头和冷冻日式烤鳗鱼刚刚出现的时候，所有人都长舒了一口 气，下厨做饭终于变得不那么费劲了。我还记得去四川同学家里玩，叔叔取出一袋某品牌"重庆鸡公 煲"的调料包来做麻婆豆腐。看起来货不对板，但他认为这个里面的调料配比最符合他们家对麻婆豆腐 的喜好，还不用自己剁郫县豆瓣，只要在调料包加水煮开之后多"笃"一会儿，豆腐入味了就肯定好吃。 我无法想象回到食材不经任何预制处理的年代，干菌菇的沙子多到洗不干净，必须自己剥每一枚豌豆 荚，速冻的鱼和海鲜在解冻后还需要再清理腌制。预制步骤在食材处理的每一个环节中都有可能出现， 一旦习惯就再也无法忍受从前的不便利。广义的预制菜让下厨过程变得干净便捷了许多，甚至还能炫 技，像宝塔一样造型的红烧肉自己可做不出来。 同样的菜自己做，各方面成本都比外卖要高不少。从前要省钱就在家吃，现在要省钱反而依赖外卖，这 种奇怪的转折是从这个时代开始的 1 在超市挑各种新品料理包的时候也确实很开心，有些菜需要的配料太多了，别说凑齐原料麻烦，还搞不 清比例，不如直接买现成的料理包，总比自己偷工减料做出来的更像那么回事。今天卤肉饭明天鱼香肉 丝饭，挺适合换着口味吃的。事实 ...

Core Insights - The pre-prepared food market is rapidly expanding due to its convenience and time-saving features, appealing to households and young consumers [1] - Despite the growth, there are increasing consumer complaints regarding freshness, taste discrepancies, spoilage within the shelf life, and unregulated packaging information [1] Group 1: Consumer Rights and Complaint Channels - Consumers are encouraged to proactively research brands or products before making purchases, utilizing online tools to check for past complaints [2] - The official complaint platform, 12315, is recognized for its authority and ability to impose administrative penalties on businesses found violating regulations [3] - Third-party complaint platforms, such as Black Cat Complaints, have emerged as significant resources for consumers, aggregating complaints and providing a searchable database of consumer experiences [4] Group 2: Utilizing Black Cat Complaints - Black Cat Complaints serves as a pre-purchase research tool, allowing consumers to identify common issues associated with specific brands or products [5] - The platform offers a user-friendly interface for filing complaints, significantly lowering the barriers for consumers to seek redress [5] - Monthly "Red and Black Lists" published by the platform highlight companies with high complaint volumes and low resolution rates, serving as a guide for consumers [5] Group 3: Recommended Strategies for Consumers - For pre-prepared food purchases, a combination strategy is advised: use third-party platforms for background checks before buying and follow up with direct negotiation with the seller if issues arise [7] - If negotiations fail, consumers should utilize platforms like Black Cat Complaints for efficient complaint processing and simultaneously report serious issues to the 12315 platform for administrative action [7] Conclusion - In the information age, consumers are urged to leverage complaint platforms for informed decision-making, ensuring a safer and more reliable purchasing experience in the pre-prepared food sector [8]

Core Insights - The article discusses the transformative impact of pre-prepared meals (pre-made dishes) on modern Chinese households, emphasizing the shift from traditional cooking to a focus on time, health, and emotional well-being [3][4]. Group 1: Market Demand - The consumption landscape in China is being reshaped by two significant demographics: the "post-00s" generation and the expanding "silver-haired" population [8]. - The "post-00s" generation, comprising approximately 150 million individuals, primarily purchases pre-prepared meals to save time and due to a lack of cooking skills, with over 70% citing these reasons [9][10]. - The "silver-haired" population, which has reached 280 million, faces challenges in cooking due to physical limitations, leading to a demand for convenient, nutritious meal solutions [14][15]. Group 2: Time Savings - A traditional cooking model for a family dinner takes about 1-2 hours, while the pre-prepared meal model reduces this to approximately 20-30 minutes, saving about 1 hour per meal [22][23]. - Over a year, this time savings translates to approximately 365 hours, equivalent to about 45.6 workdays, allowing families to engage in more meaningful activities [28][29]. Group 3: Industry Evolution - The evolution of the dairy industry serves as a reference for the development of pre-prepared meals, highlighting the transition from unsafe to safe consumption through technological advancements [36][42]. - The future of pre-prepared meals is expected to focus on personalized, health-oriented dietary solutions, driven by modern agriculture and food technology [43][46]. Group 4: Vision for the Future - The article envisions a future where pre-prepared meals not only address basic nutritional needs but also enhance emotional connections and cultural traditions during family gatherings [56][62]. - The integration of technology and personalization in meal preparation is anticipated to foster a deeper sense of care and connection among family members, particularly between younger and older generations [64][66].

Core Viewpoint - Luo Yonghao plans to test various ready-to-eat meals available in the market to identify which ones are safe for consumption, while explicitly stating he will not engage in live-streaming sales of these products [1][3]. Group 1: Company Debt and Legal Issues - Luo Yonghao clarified that he repaid all legally mandated personal debts five years ago and has since voluntarily repaid company debts that he was not legally obligated to pay [3]. - Smartisan Technology (Chengdu) Co., Ltd. has recently been listed as a dishonest executor due to failing to fulfill legal obligations, with a total execution amount of 21.4286 million yuan related to loan disputes with Suzhou Zhihui Shengwang Venture Capital [3][4]. - The company stated that the 15 million yuan borrowed from Zhihui Venture Capital is a corporate debt, not a personal one, and Luo Yonghao had previously expressed willingness to repay this debt personally, but decided to delay due to ongoing defamation from the venture capital's management [4]. Group 2: Public Perception and Controversies - Luo Yonghao faced criticism from the founder of Xibei for his comments on the use of ready-to-eat meals without consumer disclosure, leading to a lawsuit for defamation [5]. - Speculations arose regarding Luo Yonghao's whereabouts when his IP address changed to locations outside of China, but he later confirmed he was on a business trip and returned to Shanghai [5][7]. - In response to public comments, Luo Yonghao shared his dining experiences, contrasting fresh meals with ready-to-eat options, and emphasized the importance of quality in food service [7].

Core Insights - The article discusses the phenomenon of pre-packaged meals in the market, highlighting a lack of trust in brands that produce these products, with only a few well-known companies like Shuanghui being identified [1] Industry Summary - The pre-packaged meal market has experienced rapid growth in recent years, yet major food corporations have largely not entered this space [1] - The article indicates a potential gap in the market for trusted pre-packaged meal brands, suggesting an opportunity for new entrants or existing companies to establish credibility [1] Company Summary - Luo Yonghao, a notable figure, plans to test various pre-packaged meal products available in the market to identify safe and reliable options for consumers [1] - Despite suggestions from the public for him to transition into the pre-packaged meal business, he has stated that he will not pursue this direction [1]

Core Insights - The popularity of prepared meals is declining as consumers shift towards more personalized and meaningful dining experiences, seeking fresh ingredients and home-cooked meals instead of convenience [1][3][4] Group 1: Consumer Behavior - Consumers are moving away from the convenience of prepared meals, which were once prominently displayed in stores, to more traditional cooking methods that emphasize freshness and personal touch [1][7] - The trend indicates a growing preference for cooking at home, especially among younger demographics who enjoy inviting friends over for meals and selecting seasonal ingredients [3][4] Group 2: Emotional and Social Aspects - The act of cooking and sharing meals is becoming a way to enhance emotional connections, with home-cooked dishes and accompanying beverages like Duqin wine serving as symbols of togetherness [3][4][7] - Duqin wine is increasingly seen as a complement to home-cooked meals, enhancing the dining experience and fostering a sense of community during gatherings [3][4] Group 3: Market Implications - While prepared meals may not disappear entirely, their current decline suggests a shift in consumer priorities towards the cooking process and the emotional significance of meals [7] - The market may see a rise in products that cater to this desire for personalization and emotional engagement in dining experiences, contrasting with the standardization of prepared meals [4][7]

Core Viewpoint - The recent dispute between internet celebrity Luo Yonghao and Xibei has brought the topic of "pre-prepared dishes" into the spotlight, highlighting the negative perceptions associated with them in Chinese dining culture [1][2]. Group 1: Cultural Context of Freshness - Chinese food culture is deeply intertwined with the concept of freshness, where the time from farm to table is crucial for quality [3][5]. - Freshness is not only about time but also about taste, with specific regional preferences dictating what is considered fresh, such as live fish being killed on-site [3][4]. - The preference for fresh ingredients is evident in consumer behavior, as seen in the popularity of live poultry markets prior to health crises like SARS [3][4]. Group 2: Pre-prepared Dishes and Consumer Perception - Pre-prepared dishes are viewed as the antithesis of freshness, with consumers associating them with lower quality and safety concerns [6][7]. - The cultural resistance to pre-prepared dishes mirrors historical aversions to canned foods, with data showing significantly lower consumption rates in China compared to Western countries [6]. - The introduction of long shelf-life products raises consumer anxiety about freshness and quality, leading to skepticism about the nutritional value of such items [7][19]. Group 3: Central Kitchen Model in the Restaurant Industry - The central kitchen model has become prevalent among chain restaurants, with 68.3% of such establishments utilizing this system to streamline operations and reduce costs [10][14]. - Central kitchens allow for standardized food preparation, which can diminish the traditional role of chefs and the uniqueness of regional cuisines [11][12]. - The efficiency of central kitchens supports rapid expansion and profitability for restaurant chains, as seen in the case of Haidilao's subsidiary, which supplies ingredients to over 2,000 outlets [13]. Group 4: Market Trends and Future Outlook - The pre-prepared dish market in China is projected to grow significantly, with a market size of 419.6 billion yuan in 2022 and an expected annual growth rate of around 20% over the next few years [14][17]. - Despite the convenience offered by pre-prepared dishes, there remains a strong consumer preference for fresh, locally sourced ingredients, indicating a potential challenge for the industry [17][22]. - The need for transparency in the pre-prepared food supply chain is emphasized, as consumers seek assurance regarding the safety and quality of these products [20][21].

Core Viewpoint - The debate between Luo Yonghao and the restaurant chain Xibei regarding "pre-prepared dishes" highlights the importance of transparency in food sourcing and preparation practices [1][2]. Group 1: Definition and Consumer Perception - Pre-prepared dishes, defined by relevant authorities, are meals made from one or more food products that undergo industrial pre-processing and require heating or cooking before consumption [1]. - Consumer opinions on pre-prepared dishes vary; some appreciate their convenience and affordability, while others express concerns about food safety, nutritional loss, and diminished freshness [1]. Group 2: Transparency and Quality Control - The discussion emphasizes the need for businesses to be transparent about their use of pre-prepared dishes, ensuring consumers are informed about the nature of the products they purchase [2]. - Pre-prepared dishes are not inherently of low quality; with strict controls over ingredient selection and processing, high standards can be achieved [2]. - There is a call for enhanced food safety risk management throughout the production, storage, transportation, and sales processes to ensure product freshness and safety [2]. Group 3: Consumer Rights and Pricing - The Consumer Rights Protection Law mandates that consumers have the right to know the true nature of the products they buy, necessitating clear communication from businesses regarding pre-prepared dishes [2]. - Businesses should differentiate pricing between freshly made dishes and pre-prepared options, ensuring consumers perceive value for their money [2].

Core Viewpoint - The pre-prepared food market in China is rapidly expanding, with a market size that has doubled in three years, despite consumer resistance and health concerns [4][16]. Group 1: Consumer Perception - Consumers increasingly associate pre-prepared food with unhealthy eating, leading to a negative perception that overshadows traditional culinary distinctions [5][7]. - The stigma surrounding pre-prepared food has grown, with many consumers rejecting it outright, despite its prevalence in restaurants [8][9]. Group 2: Industry Adaptation - Many restaurants are adopting pre-prepared food to reduce labor costs and improve efficiency, with some reporting a 17% decrease in food costs and a 14% increase in net profit after switching [12][13]. - The use of pre-prepared food has allowed restaurant operators to manage high operational costs, particularly in urban areas where rent and labor are significant expenses [13][14]. Group 3: Market Growth - The pre-prepared food market in China reached a size of 516.5 billion yuan in 2023, indicating substantial growth and potential for further expansion [16]. - The central kitchen model has become more common in the restaurant industry, contributing to the standardization and efficiency of food preparation [16]. Group 4: Quality and Innovation - There is a distinction between low-quality pre-prepared food and high-quality options, with the latter potentially offering superior ingredients and techniques [17]. - The industry is undergoing a technological transformation, with a focus on improving production efficiency and meeting consumer demand for high-quality food [17].