Core Viewpoint - The controversy between Luo Yonghao and Xibei has evolved from a debate about the use of pre-prepared dishes to a broader discussion on how to promote transparency in the pre-prepared food industry, including standards and public perception [1][4]. Industry Overview - The pre-prepared food market in China has seen significant growth, with the market size increasing from 244.5 billion yuan in 2019 to 516.5 billion yuan in 2023, reflecting an average annual growth rate of over 20%. However, a slight decline is expected in 2024, with a projected market size of 546.6 billion yuan, a year-on-year increase of 5.83% [3]. Historical Context - The concept of pre-prepared food was not initially aimed at end consumers. The industry began to take shape in the 1990s with the entry of fast-food chains like McDonald's and KFC into China, which introduced a model of fresh produce processing and distribution [5][6]. - The evolution of pre-prepared food products transitioned from raw to cooked, and from mixed to pre-prepared and ready-to-eat meals over the years [6][7]. Regulatory Developments - The term "pre-prepared food" was first mentioned in a 2016 document by the Ministry of Agriculture, which aimed to enhance the processing of agricultural products [8][9]. - In 2022, the China Culinary Association released a standard defining pre-prepared food, categorizing it into three types: ready-to-eat, ready-to-cook, and pre-cleaned vegetables [19]. - A joint notice issued in March 2024 by multiple government departments further clarified the definition of pre-prepared food, emphasizing that it should not include staple foods or ready-to-eat items [20][21]. Market Dynamics - The pre-prepared food industry is undergoing a transformation from quantity expansion to quality selection, with a notable decline in the registration growth rate of related companies from 683.8% in 2023 to 147.8% in 2024 [24]. - The market is characterized by a diverse range of companies, including those extending from upstream agricultural sectors to downstream pre-prepared food production, as well as specialized pre-prepared food enterprises [25][26]. Consumer Trends - Consumer acceptance of pre-prepared food is increasing, with 81% of consumers valuing convenience and time-saving aspects, while 33.5% appreciate the cost-effectiveness [47]. - The consumption of pre-prepared food in the restaurant sector accounts for approximately 64%, while retail accounts for about 36% [47]. Innovations and Challenges - The industry is leveraging technological advancements in preservation methods, such as low-temperature storage and rapid freezing, to eliminate the need for preservatives [47]. - The integration of pre-prepared food with central kitchen operations is becoming more prevalent, although there is a clear distinction between the two concepts [30][39].

Core Viewpoint - The recent focus on "pre-prepared dishes" has led to a clearer definition and regulatory framework for the industry, emphasizing food safety and quality standards [1][2]. Definition of Pre-prepared Dishes - Pre-prepared dishes, also known as pre-prepared meals, are defined as dishes made from one or more food products that undergo industrial pre-processing without the addition of preservatives, requiring heating or cooking before consumption [2]. Foods Not Classified as Pre-prepared Dishes - Simple processed foods like washed and cut vegetables, frozen staple foods, and ready-to-eat meals do not fall under the category of pre-prepared dishes. Additionally, dishes produced in central kitchens for restaurant chains are also excluded [4]. Strengthening Food Safety Regulation - The regulatory framework emphasizes the need for producers to establish robust food safety management systems, enhance raw material quality control, and ensure compliance with food safety laws [6]. Promotion of Transparency in the Use of Pre-prepared Dishes - There is a push for transparency regarding the use of pre-prepared dishes in the food service sector, ensuring consumers are informed about the ingredients and preparation methods used [7]. Considerations for Not Adding Preservatives - The decision to prohibit preservatives in pre-prepared dishes aligns with consumer expectations and industry consensus on minimizing food additives, while ensuring safety through proper storage and handling practices [9].

登录新浪财经APP 搜索【信披】查看更多考评等级 专题：专题|罗永浩硬扛预制菜，西贝后厨曝光：鲈鱼保质期18个月，羊腿肉生产于2024年 数据新闻编辑 陈华罗 新媒体设计 苗奇卉 校对 刘军 "好久没吃西贝了，几乎全是预制菜，还那么贵，希望国家快点立法，强制饭馆注明是否使用预制菜。" 9月10日，罗永浩在微博上对西贝的吐槽，像一颗石子投入湖面，瞬间激起千万网友的共鸣。这场关于"餐厅该不该用预制菜"的争论，不仅让西贝深陷舆 论漩涡，更把藏在我们餐桌背后的预制菜行业，推到了聚光灯下。 "实在太恶心了！"罗永浩的吐槽迅速发酵，他甚至悬赏10万元征集西贝用预制菜的证据，并呼吁"出台法规要求餐厅标注预制菜"。而西贝的回应同样强 硬：创始人贾国龙直言"按国家规定，西贝没有一道预制菜"，还透露罗永浩一行人临走时曾对服务员说"挺好"，仅两道菜没吃完。9月12日起，西贝更是 推出"罗永浩同款菜单"，开放全国门店后厨，邀请消费者"亲眼看着做菜"。 一边是消费者对"高价吃预制菜"的不满，一边是商家对"预制菜定义"的辩解，这场争论像一面镜子，照出了当下预制菜消费的三大矛盾：餐厅的预制菜预 制到什么程度才是预制菜？预制菜卖现做价合理吗 ...

来源：中国青年报综合中青评论、南方日报、新华社、网友评论 9月13日晚，话题#预制菜之王萨莉亚为啥没人骂#冲上热搜。 不怕你预制，怕你不告诉我 南方日报报道，提起萨莉亚，许多人的第一反应就是"预制菜"。曾有人开玩笑说"整个后厨看不到一把菜刀，也看不到厨师"。但就是这样一个"预制菜之 王"，还是有许多忠实的"萨门"。无他，唯便宜尔。 这种"低价不低质"的策略，精准切中了打工人和学生党的需求——花小钱也能享受"体面一餐"。反观一些使用半成品、料理包的连锁中餐品牌，50块钱吃 不饱、不好吃的事情十分常见。 新华社消息，近期，"预制菜"话题备受消费者关注—— 根据2024年市场监管总局等部门联合发布的《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》，预制菜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。 相较于完全现场烹饪，预制菜有着显著优势。从事餐饮行业多年的卢星（化名）告诉记者，使用预制菜能够提高餐饮企业的运 ...

来源： 中国青年报综合中青评论、南方日 报、新华社、网 友评论 9月13日晚，话题 #预制菜之王萨莉亚为啥没人骂 # 冲上热搜。 南方日报报道，提起萨莉亚，许多人的第一反应就是"预制菜"。曾有人开玩笑说"整个后厨看 不到一把菜刀，也看不到厨师"。但就是这样一个"预制菜之王"，还是有许多忠实的"萨门"。 无他，唯便宜尔。 这种"低价不低质"的策略，精准切中了打工人和学生党的需求——花小钱也能享受"体面一 餐"。 反观一些使用半成品、料理包的连锁中餐品牌，50块钱吃不饱、不好吃的事情十分常 新华社消息，近期，"预制菜"话题备受消费者关注—— 根据2024年市场监管总局等部门联合发布的《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》， 预制菜 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。 其一，部分小规模餐饮企业食品安全难以保障， 透支公众对于预制菜的信任。 在日常生活 中，时常可以见到加热预制 ...

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over prepared dishes highlights the critical issues of consumer trust and the right to information [2][3][28]. Group 1: Background of the Dispute - Luo Yonghao's live response to the Xibei prepared dishes controversy on September 12 garnered 90% support from viewers, shifting the focus from questioning Xibei to advocating for transparency in the entire prepared food industry [5][3]. - Xibei's attempts to counter the narrative, including inviting media to their kitchens, backfired as issues such as the 18-month shelf life of their products were exposed, reinforcing negative consumer perceptions [7][12]. Group 2: Luo Yonghao's Strategy - Luo Yonghao's success in the public discourse can be attributed to his established "confrontation style," which positions him as a representative of the underdog, effectively capturing public sentiment and elevating individual disputes to broader societal issues [14][25]. - His past confrontations, such as the 2011 Siemens refrigerator incident and the 2014 debate with Wang Ziru, showcase his ability to transform personal grievances into collective consumer advocacy, thereby resonating with a wider audience [16][18][20]. Group 3: Xibei's Response and Challenges - Xibei's founder, Jia Guolong, initially responded proactively but ultimately struggled to shift public opinion, as their crisis management efforts revealed more issues than solutions [7][12]. - The debate over the definition of prepared dishes is less about the product itself and more about the struggle for narrative control, with Xibei appearing to be at a disadvantage [12][28]. Group 4: Consumer Trust and Corporate Responsibility - The current media environment emphasizes that consumer trust is paramount for brand survival, overshadowing mere compliance with regulations [25][30]. - Xibei could benefit from a collaborative approach with Luo Yonghao, leveraging his influence to address consumer concerns directly and transparently [25][30]. Group 5: Broader Implications for the Industry - The conflict serves as a reminder for companies that understanding and addressing consumer needs is essential, rather than solely focusing on regulatory compliance [30][32]. - The discourse should shift from a binary debate on prepared dishes to addressing practical issues such as clear labeling and consumer rights, ultimately fostering industry improvement [32].

9月13日，新华社微信公众号发布文章《不怕你预制，怕你不告诉我》，全文如下： 记者来信：讨论预制菜时，我们在关心什么？ 近期，"预制菜"话题备受消费者关注。 各方讨论背后，是消费者对于知情权的关切以及对提高餐饮质量的诉求。 当"锅气"成为评价菜肴好坏的 重要标准之一，餐饮从业者们也应该思考，"预制菜"如何更好辅助行业发展，成为令人安心的美味。 预制菜到底是什么 其二， 长期以来，"预制菜"缺乏较为明晰的概念界定， 行业发展也难以依循统一标准，传导到消费端就令消费者对预制菜心里没底。 其三，最令消费者难以接受的，是部分商家打着现做现炒的幌子，却是"微波炉厨房"。 以预制代替现做，却按照现做现炒的价格收取费用，侵害 消费者权益。 通知中明确， 大力推广餐饮环节使用预制菜明示，保障消费者的知情权和选择权。 事实上，更多理性的消费者也并非反对预制，而是反对隐瞒 和欺诈。 根据2024年市场监管总局等部门联合发布的《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》，预制菜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 ...

据报道,国家卫健委主导的《预制菜食品安全国家标准》草案已悄然通过专家审查,即将向社会公 开征求意见。届时,预制菜"身份"将有统一说法,餐饮门店是否使用、如何使用预制菜,也将首次纳 入强制信息披露范畴。这将是预制菜行业从"野蛮生长"走向"合规时代"的关键节点。 罗永浩表态:我不反对预制菜 在罗永浩质疑西贝部分餐品为预 制菜,而西贝断然否认引发广泛关注 的当下,该标准倍受瞩目。"该标准主 要是定义和作出食品安全指标要求。" 据一位参与起草的专家透露,草 案对预制菜的分类、原料、加工工艺、 贮存运输及检验方法作出了统一规 定,并首次提出"不添加防腐剂"等强 制性指标。与现行141项团体、地方标 准相比,国标条款更聚焦"安全底线", 为监管执法提供直接依据。 2025年9月14日 星期日 编辑 杨存海 设计 邹虹香 校对 黄永文 ▌ 餐厅预制菜需明示 个添加 万窝分 硕制菜国标草案已 已过审,即将公开征求意见 近日,罗永浩质疑西贝部分餐品为预制菜引发广泛热议。 对此,罗永浩微博回应称:"太好 了,万众期待!再次重申我的立场(以 免被讹传和误解):1.我不反对预制 菜,在某些情况下,我甚至会主动选 择预制菜,比如图省事 ...

Group 1 - The prepared food industry is set to clarify its scope in 2024, but consumer doubts about the industry remain unresolved [1][2] - The Beijing Stock Exchange will switch new codes for 248 existing stocks on October 9, 2025 [1][2] - A merger carnival is planned for 2025, with an initiative to support the development of the Shanghai merger market [1][2] Group 2 - Aerospace Electronics is planning an asset swap worth 800-1,000 million to enhance its industrial chain [1][2] - The dispute between Luo Yonghao and Xibei has escalated, with a reward of 100,000 offered, indicating ongoing controversies in the prepared food sector [1][2] - Tianji Co., Ltd. saw its stock price hit the limit up while a major shareholder reduced holdings; the company reported a 19.16% increase in revenue for the first half of the year [1][2] Group 3 - Tuojing Technology plans to raise 4,600 million for expansion and research, with a compound annual growth rate of 55.08% in revenue over the past three years [1][2] - Aimei Ke has made progress in arbitration regarding the AestheFill agency rights, showing a divergence in performance compared to ST Suwu [1][2] - Zhou Hei Ya reported a 228% increase in mid-term net profit, prompting several brokerages to raise their target prices [1][2] Group 4 - Unilever and other foreign enterprises are focusing on opportunities in the Chinese market during the investment promotion conference [1][2] - The investment promotion conference highlights the investment potential of the Chinese market, attracting attention from foreign companies [1][2]

罗永浩与西贝的争论持续发酵，将预制菜推向了聚光灯下。 目前，资本市场上有哪些预制菜概念股？第一财经根据Wind梳理发现，目前预制菜板块共有A股公司31 家，涉及金龙鱼（300999.SZ）、双汇发展（000895.SZ）、三全食品（002216.SZ）等，绝大多数为主 板公司（29家），另有创业板公司2家，为金龙鱼、国联水产（300094.SZ）。 预制菜概念股中，不乏百亿市值甚至千亿市值的公司。根据Wind数据"总市值1"指标，截至9月12日收 盘，金龙鱼总市值达到1797.26亿元，是预制菜板块中唯一一家市值千亿的上市公司。排在第二、三位 的是双汇发展、新希望（000876.SZ），最新总市值分别为890.76亿元和466.47亿元。 此外，安井食品（603345.SH）、步步高（002251.SZ）、涪陵榨菜（002507.SZ）的最新总市值也均超 百亿元。另有10只预制菜概念股总市值在50亿元至100亿元之间，涉及广州酒家（603043.SH）、三全 食品（002216.SZ）、绝味食品（603517.SH）等。总市值排名靠后的则是春雪食品（605567.SH）、大 湖股份（600257.SH）、惠发 ...