Core Viewpoint - The debate over the definition of "pre-prepared dishes" has been reignited by a public dispute involving prominent figures in the restaurant industry, particularly focusing on the claims made by Luo Yonghao regarding the use of pre-prepared dishes at Xibei [1][2]. Group 1: Company Responses - Xibei's CEO, Jia Guolong, firmly stated that none of the dishes served in their restaurants are pre-prepared, emphasizing that they utilize a central kitchen for certain pre-processing tasks but cook on-site [1][9]. - Following the controversy, Xibei released a detailed letter to customers outlining the preparation processes of 13 dishes ordered by Luo Yonghao, demonstrating their commitment to transparency [3][10]. Group 2: Regulatory Definitions - The official definition of "pre-prepared dishes" was established by the State Administration for Market Regulation and other departments, clarifying that these dishes must undergo industrial pre-processing and be packaged for retail, excluding items that can be consumed without heating [7][8]. - The new regulations specify that pre-prepared dishes do not include staple foods or ready-to-eat items, which further narrows the scope of what constitutes a pre-prepared dish in the restaurant context [8][12]. Group 3: Industry Standards and Consumer Perception - The introduction of the official definition in March 2024 is seen as a significant step towards standardizing the pre-prepared dish industry, which previously lacked uniformity in definitions and standards [14][15]. - There is a noted disconnect between public understanding of "pre-prepared dishes" and the regulatory definitions, indicating a need for better consumer education regarding food preparation practices in restaurants [11][18]. - The industry is calling for a unified national standard for pre-prepared dishes to ensure safety and quality, with ongoing efforts to develop comprehensive guidelines [16][17].

Core Viewpoint - The company West B is taking a strong stance against public figure Luo Yonghao's accusations regarding the quality and pricing of its dishes, asserting that his claims are unfounded and harmful to its reputation [1][4]. Group 1: Company Response - West B publicly refuted Luo Yonghao's claims in a letter to customers, emphasizing that it will not tolerate false accusations [1]. - The founder and chairman, Jia Guolong, confirmed intentions to sue Luo Yonghao for the significant damage caused by his statements [3][4]. - Jia Guolong differentiated between Luo's role as a consumer and his actions as a public figure, stating that Luo's behavior exceeded that of a normal customer [4]. Group 2: Pricing and Quality Claims - Jia Guolong defended the pricing of West B, arguing that the perception of the restaurant being expensive is a misconception in the industry [4][5]. - He highlighted that a meal for five people, including 15 dishes, cost 830 yuan, which he believes is reasonable [5]. - West B announced the introduction of a "Luo Yonghao Menu" in all stores, allowing customers to order dishes previously selected by Luo, with a commitment to refund if the food is unsatisfactory [5]. Group 3: Public Reactions and Previous Statements - Luo Yonghao responded to Jia Guolong's statements on social media, offering a reward for evidence of West B using pre-prepared dishes and indicating readiness for legal action [5]. - There are mixed public opinions regarding West B's food quality, with some consumers expressing concerns about the use of pre-prepared ingredients [6]. - A previous investigation by a West B partner concluded that most dishes are made fresh on-site, with only a few items sourced from central factories [9]. Group 4: Company Background - West B was founded in 1988 in Inner Mongolia and is projected to have nearly 400 locations across 62 cities by 2025, employing approximately 17,000 people [11].

西贝称， 针对所涉菜品在门店端的实际制作方式，现将13道菜品具体制作过程的"作业指导书"正式向全社会公布。 9月12日下午，西贝发布致顾客的一封信。信中称，经确认，罗永浩在微博中对西贝的指责不实。 以上菜品制作过程的描述，均基于西贝门店真实的现场加工行为。 同时我们对齐国家标准。2024年3月18日市场监管总局、教育部、工业和信息化部、农业 农村部、商务部、国家卫生健康委下发《关于加强预制菜食品安全监管 促进产业高质量 发展的通知》，其中对预制菜的定义如下： "预制菜也称预制菜肴,是以一种或多种食用农产品及其制品为原料,使用或不使用调 味料等辅料，不添加防腐剂，经工业化预加工（如搅拌、腌制、滚揉、成型、炒、炸、 烤、煮、蒸等）制成,配以或不配以调味料包,符合产品标签标明的贮存、运输及销售 条件,加热或熟制后方可食用的预包装菜肴,不包括主食类食品,如速冻面米食品、方 便食品、盒饭、盖浇饭、馒头、糕点、肉夹馍、面包、汉堡、三明治、披萨等。" 此外，西贝 决定向全社会开放后厨参观，顾客可在门店就餐的同时向门店伙伴提出参观后厨的要求，在穿戴相关食安防护服装符合食品安全要求的前提下参 观后厨。 西贝还将陆续开放原产地、 ...

格隆汇9月12日｜据极目新闻，近日，连锁餐饮集团"西贝"陷入预制菜舆论风波，相关话题多次冲上微 博热搜。今日中午，胖东来集团创始人于东来也就此次舆论风波发声："任何事没有完美，感谢西贝、 海底捞等品牌企业可以让我找到相对放心可口吃饭的地方。"评论区里，于东来留言道："因为正义、因 为做一个不错的企业、企业家和企业团队付出的心血太不容易了！可建议、可以理解、可以促使企业改 进完善，但不能让企业家灰了心！" ...

Group 1 - The core theme of the event is the integration of traditional culture with modern experiences, highlighted by the "Journey to the West" themed food market [1] - The event features a variety of interactive activities and cultural innovations aimed at enhancing visitor engagement and promoting development [1] - The collaboration between Beijing Huatian Catering Holding Group and the China Animation Industry Platform showcases a unique blend of classic IP and century-old brands [1]

Core Viewpoint - The company XIBEI has publicly responded to accusations made by influencer Luo Yonghao regarding the use of pre-prepared dishes in their restaurant, asserting that the claims are unfounded and providing detailed production processes for 13 dishes to clarify their cooking methods [1][3][4]. Group 1: Company Background - XIBEI was founded on May 29, 1988, and has maintained a commitment to sincere hospitality for 37 years, serving nearly 40 million customers annually and supporting over 18,000 employees [1]. - The company expresses gratitude to its customers for their support and emphasizes the collective effort of its staff in achieving its current success [1]. Group 2: Incident Overview - On September 10, 2025, Luo Yonghao dined at a XIBEI location and later criticized the restaurant on social media, claiming that most dishes were pre-prepared and overpriced [2]. - XIBEI's team conducted a review of the quality of dishes and service following the social media post, leading to a detailed examination of the production processes for the dishes mentioned [3]. Group 3: Response to Accusations - XIBEI firmly opposes the inaccurate accusations made by Luo Yonghao, stating that they will not tolerate such claims from influential public figures [3]. - The company has confirmed that the accusations regarding the preparation methods of the dishes are incorrect and has publicly released the "operational guidelines" for the preparation of 13 specific dishes to demonstrate their cooking processes [4].

9月12日消息，胖东来CEO于东来社交媒体发文表示："任何事没有完美．．．．．．感谢西贝、海底捞 等品牌企业可以让我找到相对放心可口吃饭的地方！" 9月12日下午，西贝官方微博也发布全体伙伴致顾客的一封信 。 西贝表示，当天罗永浩微博发出后，西贝团队首先复盘门店菜品出品质量、门店服务质量。随后对所涉 及菜品的生产制作流程进行一一拆解确认。 经确认，罗永浩在微博中对西贝的指责不实。 责任编辑：李思阳 9月10日，罗永浩发博公开吐槽连锁餐饮品牌西贝："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。希望国家尽早推动立法，强制饭馆注明是否用了预制菜。" 9月11日，西贝创始人贾国龙在罗永浩就餐的餐厅对外界多方面问题进行回应，并称"将要起诉罗永 浩。" 贾国龙表示，餐饮行业不回避预加工菜品，但"我们不是预制菜，国家对预制菜有严格定义"，"按国家 规定，我们没有一道是预制菜，而且100%不是预制菜"。"罗永浩说全是预制菜，太恶心了，挺伤我们 的"。 9月12日下午，罗永浩预告今天晚上8：30直播谈与西贝的这场争议，他表示，诉求不是打西贝或贾老 板，希望推动中国预制菜行业透明化。 近日，"西贝 ...

#于东来发文感谢西贝# 9月12日，胖东来CEO于东来社交媒体发文表示："任何事没有完美...感谢西贝、 海底捞等品牌企业可以让我找到相对放心可口吃饭的地方! " US WILLS 任何事没有完美 ......感谢西贝、海底捞等品牌企业可以让 我找到相对放心可口吃饭的地方! and and any ...

Core Viewpoint - The founder of Pang Dong Lai, Yu Dong Lai, publicly supported the restaurant chain Xi Bei amidst a controversy regarding the transparency of pre-made dishes, which has sparked significant public debate and scrutiny [1][4]. Group 1: Background of the Controversy - The dispute between Luo Yonghao and Xi Bei centers on the issue of consumer rights regarding the use of pre-made dishes, with accusations of misleading marketing practices [4][7]. - Yu Dong Lai's support for Xi Bei is seen as controversial, especially given the ongoing public backlash against the restaurant for its alleged lack of transparency [4][9]. Group 2: Yu Dong Lai's Perspective - Yu Dong Lai believes that the supply chain and food safety standards of Xi Bei and Hai Di Lao are superior to the industry average, thus justifying his support [4][10]. - His views are rooted in the stringent quality control practices of Pang Dong Lai, which emphasize food safety and traceability [4][10]. Group 3: Public Reaction and Implications - The public's focus is primarily on the need for transparency regarding the use of pre-made dishes, rather than the safety of such dishes themselves [7][11]. - Some consumers perceive Yu Dong Lai's comments as an attempt to deflect criticism from Xi Bei, leading to skepticism about his motivations [9][12]. Group 4: Broader Implications for Pang Dong Lai - Yu Dong Lai's previous support for controversial figures has raised concerns about the potential erosion of Pang Dong Lai's credibility and public trust [10][12]. - The distinction between Pang Dong Lai's retail expertise and the regulatory issues in the restaurant industry highlights a potential misalignment in Yu Dong Lai's judgments [11][12]. Group 5: Future Considerations - The need for Yu Dong Lai to articulate a more nuanced perspective that respects consumer rights while acknowledging the complexities of the food industry is emphasized [12]. - The ongoing scrutiny of his public endorsements suggests that any misstep could significantly impact Pang Dong Lai's established reputation for quality and trustworthiness [12].

摘要： 北京地区的多家店铺都出现了外卖订单量骤降的情况，收入额更是直接腰斩，有员工称，"确实非常委 屈，外卖订单量少了很多，我也很难受"。 直击后厨，订单骤降，员工自称很委屈 其中，罗永浩所点的"草原嫩烤羊排"就出自烤制区。据员工介绍，其出自一台万能蒸烤箱，造价约十几 万元，"烤鱼调好260度，烤9分钟就可以了。" 提及其他菜品是否为预制时，有员工表示，"说咱家是预制，其实就是挺冤枉的，你说这菜出餐几分钟 啊？把这菜扔水里边煮熟了拿出来放上葱油汁就 ok了。我感觉确实没有那么繁琐的工艺，为什么要预 制呢？" 凤凰网科技在另一家西贝后厨看到，冰柜里有各种准备好的备菜青菜，有腌制泡菜显示生产日期为9月9 日。 另有店员告诉凤凰网科技，炖牛肉是从早上5点开始备餐，炖好正餐开餐前，准备好一定量，"有的是两 三餐的量，如果卖不完要转为员工餐，或者是处理掉"，相似的说法也在各大社交网络上出现。 另据其中一家门店的负责人称，所谓中央厨房配送的多是门店无法加工的食材，"比如拍黄瓜，把黄瓜 拍成瓣"，其称该门店有四个小时工每天从早上5点开始备菜，一直备到厨师上岗，"根本忙不过来"。 除此之外，其也称，罗永浩事件对西贝的生意造成 ...