日本消费者对中华料理的喜爱也推动了预制中餐市场的发展。王宏鑫表示，不少日本品牌已经研发了青 椒肉丝、麻婆豆腐等经典中华料理的预制食品。用小龙虾产品打开销售渠道后，近几年，他也持续向日 本市场引进其他预制技术成熟的产品，如虾饺以及烤鱼、剁椒鱼、酸菜鱼等调味鱼片。 据日本冷冻协会最新数据，日本2024年冷冻食品消费额达1.3万亿日元（折合人民币约625亿元），再创 历史新高。全球统计数据库Statista以即热、即食类预制食品为统计口径，2022年，日本人均消费量为 23.2千克，中国、美国和英国的人均消费量分别为9.1千克、16.1千克和16.8千克。 格隆汇9月22日｜据中国新闻周刊，在日本，预制菜是消费者食用小龙虾最常见的方式。麻辣、蒜香、 十三香等调味小龙虾，通过速冻锁鲜、真空包装成为冷冻食品。消费者从超市买回家后，先进行解冻， 小龙虾也在这一过程中吸收调料入味，加热后即可食用。 时行株式会社的负责人王宏鑫，每年会出口6个货柜约150吨的预制小龙虾到日本，除了调味小龙虾，还 有清水虾、虾尾、纯虾肉等产品。产品主要供给东京、大阪等华人聚集城市的超市。"以往主要给中华 物产店供货，从去年开始，日系超市也开始采 ...

Core Insights - The shift in consumer lifestyle towards dining out and ordering takeout has heightened concerns regarding food safety in the restaurant industry [1][2] - The "Xibei incident" highlights consumer worries about the transparency of restaurants using pre-prepared dishes [1] - Central kitchens and pre-prepared food technology are seen as essential trends for the modernization of the restaurant industry, ensuring quality control and facilitating rapid expansion [1][3] Industry Development - The production process of pre-prepared dishes is standardized through central kitchens, which helps maintain consistent quality across different outlets [1] - The revenue share of chain restaurants in China is projected to reach 35% by 2024, an increase of 12 percentage points from 2019 [1] - The centralized processing model enhances regulatory efficiency, allowing for comprehensive traceability from farm to table [1] Consumer Trust and Regulatory Measures - Consumers often perceive restaurant kitchens as unfamiliar and untrustworthy, necessitating increased transparency from the food service industry [2] - Regulatory bodies have introduced initiatives like "open kitchens" to improve transparency in food preparation, including measures for online food delivery services [2] - Challenges such as low consumer trust and incomplete standards in pre-prepared food are viewed as growing pains rather than fundamental flaws [2] Value Proposition of Pre-prepared Food - Pre-prepared dishes facilitate collaboration between the food industry and agriculture, driving efficiency and scale in the restaurant sector [3] - They address modern societal issues like time scarcity while ensuring food safety and quality through standardized production processes [3] - The industry is encouraged to foster dialogue between restaurants and consumers to enhance understanding and trust [3]

Core Insights - The recent "pre-prepared food dispute" highlights a preference gap between consumers and restaurant operators regarding pre-prepared dishes [1][2] - The development of the food service industry is pushing for industrialization to meet the demand for quick service, diverse menu options, and high consumption [1][3] Industry Development - The food service industry is rapidly advancing industrialization, with many steamed and soup dishes being stored as semi-finished products to enhance kitchen efficiency [1][3] - A business model combining central kitchens and chain stores is emerging as a response to the need for efficiency and scalability in food service [1][4] Consumer Perception - There is a fundamental difference in perception between operators, who focus on the product itself, and consumers, who are concerned with the production methods [2][3] - Consumers express their economic and social value preferences through their choices regarding food production methods, such as supporting environmentally friendly or traditional practices [3][4] Regulatory Environment - The regulatory landscape is evolving to support the pre-prepared food industry, with national standards for food safety being developed [4] - The government is encouraged to balance industry development needs with consumer transparency desires when considering regulations for pre-prepared foods [4]

Core Insights - The core viewpoint of the articles is that Jiumaojiu Group is facing significant revenue pressure, but its prepared food business, particularly the introduction of its Taier sour fish dish into Sam's Club, may provide a new growth opportunity amidst declining sales in its core brands [2][3]. Financial Performance - Jiumaojiu's revenue for the first half of 2025 was 2.753 billion yuan, a year-on-year decrease of 10.1%, with net profit at 61 million yuan, down 16.05% [2]. - Revenue from the core brands, including Taier, Song Hotpot, and Jiumaojiu (Northwest Cuisine), has declined across the board, with Taier sour fish revenue dropping 13.3% to 1.949 billion yuan, accounting for 70.8% of total revenue [2]. - The number of Taier stores decreased from 612 at the end of June 2024 to 547, with a net closure of 65 stores in six months [2]. Growth in Prepared Food Segment - Revenue from product sales surged from 54.96 million yuan to 132 million yuan, marking a 140% year-on-year increase, and its share of total revenue rose from 1.8% to 4.8% [3]. - The introduction of Taier sour fish prepared dishes in Sam's Club is seen as a strategic move to leverage Sam's distribution advantages and expand its consumer base [3]. Market Challenges - The sour fish market has seen a slowdown in expansion, with a net decrease of 3,164 stores over the past year, despite 6,459 new openings [6]. - Taier sour fish's table turnover rate has dropped from 4.9 times per day in 2019 to 2.2 times per day as of mid-2025, indicating challenges in maintaining customer traffic [6]. - The competitive landscape is intensifying, with prepared food options from competitors like Hema and Sam's Club offering lower prices for similar products [6]. Strategic Initiatives - Jiumaojiu Group is focusing on enhancing the dining experience by promoting fresh ingredients and a comfortable environment, with plans to remodel 150 stores by the end of the year and complete all renovations by 2026 [6].

在罗永浩手撕西贝之前，部分预制菜玩家已经打了退堂鼓。 智通财经注意到，金龙鱼（ SZ:300999 ）旗下中央厨房"丰厨"的预制菜产品已经在山姆渠道悄然消失。 智通财经从金龙鱼2023年年报至2025年中报中发现，该公司央厨（中央厨房）产品的数量逐年减少，在 2023年的财报中，央厨的预制菜还包括三鲜小肉圆、小酥肉、锅烧肉（山姆渠道）、台式卤肉（餐饮渠 道）等9个单品，以及两个半成品，到2024年年报中，山姆渠道的产品已经消失，预制菜类目也不被提 及，央厨产品被分成便当、米制品、面制品等，产品涵盖6款为便利店定制的饭团、中式堡等，而到了 2025年上半年，央厨产品仅剩下6款米饭类产品和便当两款。 | | 便当 | 酱烧牛肉饭 红烩牛肉芝士焗饭 | 美好便利店定制产品 711便利店定制产品 | | --- | --- | --- | --- | | | | | 低GI产品,微波加热即食,主要在电 | | | | 金龙鱼丰厨低GI米饭 | | | 央厨产 | | | 商渠道销售 | | = | | | 包含鲜米饭和菜肴包,微波加热即 | | | 米制品 | 金龙鱼丰厨海苔菌菇拌饭 | | | | | | 食,主要 ...

Group 1 - The public debate between Xibei founder Jia Guolong and internet entrepreneur Luo Yonghao highlights the evolving societal understanding of food safety, shifting from mere "harmlessness" to a higher level of "authenticity, transparency, and trust" [1] - The theme of the recently launched 2025 National Food Safety Publicity Week, "Virtue and Law, Shared Food Safety," aligns with the core issues in the food industry, emphasizing the need to redefine and safeguard food safety amid technological innovation and consumer transformation [1] - Consumers' focus on food safety has expanded beyond basic hygiene indicators to include concerns about the authenticity, transparency, and sustainability of food products [1] Group 2 - The prioritization of "virtue" over "law" in this year's publicity week theme suggests a deeper meaning, indicating that while laws set the baseline for safety, ethical self-discipline by companies is essential to address legal gaps and blind spots [2] - The pre-prepared food industry exemplifies the challenges posed by incomplete standards, which allow companies significant leeway in operations, testing their legal awareness and ethical standards [2] - The debate between Xibei and Luo Yonghao fundamentally questions whether food businesses should merely comply with national standards or strive for higher quality food products, prompting industry reflection on responsible consumer engagement [2] Group 3 - The pre-prepared food controversy illustrates the emerging collaborative governance model in food safety, where media exposure raises public awareness, consumer choices exert market pressure, and industry debates help clarify standards, followed by regulatory responses [3] - The expectation is for all food companies to genuinely understand the essence of "Virtue and Law, Shared Food Safety," emphasizing ethical food production, legal compliance, and collaborative safety environment building [3] - Consumers are encouraged to transition from passive recipients of safety to active participants, acquiring food safety knowledge and adopting a rational perspective on food technology developments to better protect their rights and promote sustainable industry growth [3]

据央视新闻报道，针对近期社会广泛关注的预制菜相关话题，国务院食安办高度重视，已组织 工业和信息化部、商务部、国家卫生健康委、市场监管总局等部门认真研究，加快推进预制菜 国家标准制定，大力推广餐饮环节使用预制菜明示，更好维护消费者知情权和选择权。 来源丨央视新闻 编辑丨黎雨桐 6位90后，获腾讯奖励300万元 官方连夜通报始祖鸟烟花秀 山姆上架太二酸菜鱼预制菜，九毛九4年市值蒸发480亿 SFC 21君荐读 ...

Core Viewpoint - The State Council's Food Safety Office is prioritizing the establishment of national standards for pre-prepared dishes in response to public interest and concerns, involving multiple government departments to enhance consumer rights and choices [1] Group 1 - The State Administration for Market Regulation is actively involved in the research and development of national standards for pre-prepared dishes [1] - The initiative aims to promote the use of pre-prepared dishes in the catering sector, ensuring transparency for consumers [1] - The collaboration includes the Ministry of Industry and Information Technology, the Ministry of Commerce, and the National Health Commission [1]

Core Insights - The "pre-made dish war" is intensifying, with Jiumaojiu's Taier Sauerkraut Fish being significantly involved in this competitive landscape [1] - Jiumaojiu's pre-made dish offerings are now available at Sam's Club, indicating a strategic move to capture market share in this growing segment [1] Company Performance - Jiumaojiu reported a revenue of 2.753 billion yuan and a net profit of 61 million yuan for the first half of 2025, with a decline in revenue across its three core brands: Taier Sauerkraut Fish, Song Hot Pot, and Jiumaojiu Northwest Cuisine [1] - Despite the overall decline, the sales revenue from pre-made dishes surged from 54.96 million yuan in the first half of 2024 to 132 million yuan in the first half of 2025, marking a remarkable growth of 140% [1]

9月20日下午，罗永浩再发文谈预制菜，全文如下： 用预制菜给消费者知情权，其实没有他们说的那么复杂，行业里早就有一些基本定义了（见附图），以这个做基础细化一下就可以。对我个人来说，如果 是在超市或平价快餐厅，这个表里所有的级别我都能接受；如果是在正式一点的餐厅，我能接受全部的I级，大部分的II级，少部分的III级，IV级完全不 能接受。 | 等级名称 | 加工深度说明 | 常见示例 | | --- | --- | --- | | 即食菜肴 | 打开包装即可直接食用 | 即食沙拉、罐头、凉菜 | | 即热卖肴 | 已经熟制,只需简单加热(如微波、水煮)即可食用 | 便利店快餐、咖喱饭、梅菜扣肉 | | 即亨卖着 | 已是深加工半成品,但通常需要关键的烹饪步骤(如油炸、翻炒)才能 | 预炸鸡块、腌制好调味料的肉片、预调味汤料包 | | | 达到最佳口感 | | | 即配菜看 | 仅经过清洗、分切、搭配等初步加工的生鲜食材,需要消费者进行完整 | 切配好的净菜、搭配好调料的生鲜食材包 | | | 的烹饪操作 | | | 级:净菜 | 仅进行清洗、切配等初步处理的生鲜食材 | 切好的土豆丝、沙拉蔬菜包 | | | I ...