Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over the quality and sourcing of pre-prepared dishes has escalated, highlighting consumer rights and industry standards in the pre-prepared food sector [2][11][18]. Group 1: Dispute Details - Luo Yonghao has publicly criticized Xibei's sourcing practices, questioning the freshness of their ingredients and the rationale behind annual procurement [2][4]. - Luo has suggested a live-streamed dialogue with Xibei's founder, Jia Guolong, to clarify the situation and promote transparency in the pre-prepared food industry [6][8]. - Jia Guolong has previously labeled Luo as a "network black mouth," which Luo claims is defamatory and has indicated potential legal action for defamation [8][11]. Group 2: Industry Context - The controversy has drawn attention from major media outlets, emphasizing the importance of consumer rights and the need for clarity in the pre-prepared food market [11][18]. - The definition of pre-prepared dishes has been clarified, indicating that they are made from processed agricultural products and must meet specific storage and preparation standards [16]. - The public discourse surrounding pre-prepared dishes raises critical questions about industry standards, consumer knowledge, and the balance between convenience and food quality [18].

9月13日深夜，罗永浩发文称西贝风波告一段落，期待预制菜国家法规出台。 "预制菜，还贵"？回看与西贝的这场舆论战中，罗永浩少有地成了被支持一方。 老罗点了一把火，不仅把预制菜再次送上"油锅"，也让老贾陷入自证清白的循环。 罗永浩被支持，有他的叙事"正确"。能够直击大家的不甘心，花着现炒价格吃"隔夜"加热的菜，且毫不 知情，被欺骗的感觉油然而生，对预制菜的看法也越变越负面。 罗永浩与西贝这场对战，表面看是两个人的争论，实则暴露了大众对于预制菜天然的不信任与信息不透 明的焦虑，还有品牌叙事与消费者认知之间的隔断。 预制菜与食安、品控、定价之间不存在绝对因果关联，但在大众认知中，预制和非预制却"遭遇"大不 同。被消费者嫌弃和抵制的情况层出不穷，预制菜常被标签化、污名化并不稀奇。 真正的预制菜标准非常专业细碎，无论是老罗要求明示的预制菜，还是营销号在短视频里骂的预制菜， 和餐饮行业推动中央厨房产业链落地、划分定义的预制菜，其实是风马牛不相及的两个物种，也是各说 各话的两种逻辑。 在激烈的市场竞争中，餐企是否选用预制菜，以及选用程度自然由市场决定。 这个综合决策要考虑人力、时效、食材、店铺装修水电场地等客观因素，也要考 ...

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei founder Jia Guolong highlights issues of defamation and the need for transparent communication in the food industry, particularly regarding the prepared food sector in China [1]. Group 1 - Luo Yonghao responded to Jia Guolong's comments, accusing him of defamation and suggesting a public live-streamed discussion to clarify the situation [1]. - The proposed live discussion aims to provide a fair and rational platform to address the allegations and contribute positively to the development of the prepared food industry and the broader restaurant sector in China [1].

Core Viewpoint - The recent controversy surrounding "pre-made dishes" has sparked significant public interest and debate, particularly following the exchange between Luo Yonghao and Xibei, highlighting the need for clearer regulations and consumer awareness in the industry [1][2][3]. Group 1: Industry Context - The definition of pre-made dishes was clarified in a notification issued by six departments, including the State Administration for Market Regulation, which outlines the preparation and safety standards for these products [3]. - Major chain restaurants commonly use pre-made dishes due to safety regulations regarding open flames and meat handling, as well as cost-saving benefits and improved service efficiency [3][4]. Group 2: Consumer Concerns - There is a prevalent distrust among consumers regarding pre-made dishes, often associated with poor hygiene and quality, particularly from smaller food establishments [4]. - The lack of clear definitions and standards for pre-made dishes has led to confusion and skepticism among consumers, impacting their perception of the product [4]. - Some businesses misrepresent pre-made dishes as freshly cooked meals, which undermines consumer trust and raises ethical concerns [4]. Group 3: Regulatory and Industry Response - The recent notification emphasizes the importance of transparency in the use of pre-made dishes, ensuring consumers are informed about what they are purchasing [4]. - The discussion around pre-made dishes has highlighted the need for industry standards and practices that prioritize consumer rights and trust, suggesting a shift towards more responsible business practices [5].

炒股就看金麒麟分析师研报，权威，专业，及时，全面，助您挖掘潜力主题机会！ 9月14日晚间，一则西贝创始人贾国龙在行业群里的发言内容流出。内容显示，贾国龙在群内袒露："我 应对方式有错，改。做饭的围着吃饭的转！你说咋好就咋办。" "顾客虐我千百遍，我待顾客如初恋。"贾国龙直言："西贝从今以后打明牌做一个透明的西贝，彻彻底 底向胖东来学。" 责任编辑：郭栩彤 ...

Group 1 - The core issue revolves around the controversy regarding the use of pre-prepared dishes (pre-cooked meals) in restaurants, particularly highlighted by the incident involving the restaurant chain Xibei and influencer Luo Yonghao [2][3] - Luo Yonghao emphasized the need for transparency in the pre-prepared food market, advocating for consumers' right to know whether restaurants use pre-prepared dishes [2][3] - Xibei's founder, Jia Guolong, acknowledged the crisis as the largest external challenge since the company's inception, reporting significant revenue losses during the controversy [3] Group 2 - The National Health Commission is set to release a draft national standard for pre-prepared dishes, which will clarify their classification and enforce mandatory disclosure for restaurants [2][3] - The definition of pre-prepared dishes includes those made from one or more food products that undergo industrial pre-processing and require heating or cooking before consumption [5][8] - Foods that do not fall under the category of pre-prepared dishes include simple processed vegetables and various staple foods like frozen noodles, convenience foods, and sandwiches [6][7] Group 3 - The regulatory framework aims to enhance food safety management for pre-prepared dishes, including strict oversight of production, licensing, and quality control measures [11][12] - The initiative promotes consumer awareness regarding the use of pre-prepared dishes in the restaurant sector, ensuring that businesses comply with safety standards and provide clear information to consumers [12] - The regulation specifies that pre-prepared dishes should not contain preservatives, aligning with consumer expectations for fresh food products [13]

Group 1 - The core issue revolves around the controversy involving the restaurant chain Xibei and its use of pre-prepared dishes, with public figures like Luo Yonghao commenting on the matter [5][6][9] - Luo Yonghao stated that he does not oppose pre-prepared dishes but emphasizes the need for transparency in the market, allowing consumers to know if restaurants use such products [4][5] - Xibei's founder, Jia Guolong, described the situation as the biggest external crisis since the company's inception, reporting a significant drop in revenue during the controversy, with losses estimated at 1 million yuan on September 10 and 11, and 2 to 3 million yuan on September 12 [6][9] Group 2 - The National Health Commission is set to release a draft national standard for pre-prepared dishes, which will clarify their status and require restaurants to disclose their use [4] - Industry leaders have rallied in support of Xibei, highlighting the importance of protecting established brands from unfounded accusations [6][9][10] - Xibei, founded in 1988, has grown to operate over 370 stores across 62 cities in China, employing around 18,000 people, and focuses on Northwest cuisine through its main brand, Xibei Youmian Village [13]

Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over pre-prepared dishes highlights consumer concerns about food safety and quality, emphasizing the urgent need for national standards to regulate the pre-prepared food industry [1] Industry Overview - The proportion of pre-prepared dishes in the restaurant industry has been gradually increasing, with consumers becoming more accepting of them [1] - The lack of a clear and unified definition of pre-prepared dishes has led to confusion among consumers and businesses alike [1] Consumer Concerns - Consumers are worried about distinguishing between pre-prepared dishes and freshly cooked meals, as well as ensuring the healthiness of pre-prepared options [1] - There is a perception that pre-prepared dishes are often associated with lower quality, especially when sold by vendors in unsanitary conditions [1] Regulatory Developments - The National Health Commission is leading the development of a national standard for food safety regarding pre-prepared dishes, which is expected to clarify definitions, classifications, and processing methods [1] - The draft standard includes mandatory indicators such as "no added preservatives," aiming to protect both the industry and consumer interests [1] Market Growth - The market size for pre-prepared dishes in China reached 485 billion yuan in 2024, reflecting a year-on-year growth of 33.8%, with projections to exceed 617.3 billion yuan by 2025 [1] - The introduction of national standards is seen as a timely opportunity for the industry to enhance transparency and build consumer trust [1]

9月13日晚间，罗永浩发布微博称，西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。 此前，13日下午罗永浩于微博转发第一财经日报报道，声明其立场：不反对预制菜，在某些情况下，甚至会主动选择预制菜；既然预制菜合法，餐馆当然 有权使用预制菜，但消费者有权知道餐馆是否使用了预制菜。 事件起源于9月10日罗永浩发布的一条微博。罗永浩称，西贝多数菜品为预制菜，"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"。 据新浪财经报道，9月11日，西贝董事长贾国龙接受媒体采访时表示，一定会起诉罗永浩，旗下餐厅还将推出"罗永浩菜单"。 贾国龙对媒体表示，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"。 罗永浩随后密集发布多条微博表态，称"即使它（预制菜）真的卫生，也非常荒唐，正规厂商生产的罐头最卫生，你想去饭馆吃罐头吗？""哈哈，牛大骨 现煮，莜面现搓，塑料袋现剪，微波炉现打，准备好的话术现读。"（详见此前报道《》） 据新华社报道，根据2 ...

选择硬刚罗永浩的西贝创始人贾国龙，不仅没能平息网络的质疑，还给西贝的经营带来实质性影响。 "营业额下降，客流断崖式减少。昨天（11日）和前天（10日）所有门店加起来，日营业额分别掉了100万元，今天（12日）我估计会掉200万元到300万 元。" 已经连续两天没怎么睡觉的贾国龙，在接受《中国企业家》采访时称，这是西贝成立以来最大的一次外部危机。 危机缘起于9月10日罗永浩的一则微博："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。" 作为老板，贾国龙没有第一时间平息来自消费者罗永浩的不满，而是选择了反击。他对媒体表示：餐厅没有一道预制菜，一定会起诉罗永浩。"哪怕生意不 做了，和罗永浩的官司一定要打。" 毕竟罗永浩不是普通的消费者，而是坐拥全网数千万粉丝的公众人物，一言一行的影响力自然不能忽视，更何况是在西贝看来莫须有的污蔑。 为了让消费者体验"值不值"，西贝宣布从9月12日起全国370家西贝门店公开罗永浩菜单并开放后厨，所有人都可以品尝其中菜品，也可以去厨房监督，看看 西贝是不是真没有预制菜。 贾国龙同时承诺，不好 ...