Group 1 - Shanghai parents reported issues with school lunch shrimp and egg dish, leading to student discomfort and vomiting, prompting urgent withdrawal of the dish [1] - Shanghai Municipal Education Commission is investigating the matter, with samples sent for testing, and results expected within a week [1] - The commission plans to enhance food safety measures, including stricter supervision of school meal suppliers and increased parental involvement in meal oversight [1] Group 2 - Supplier Shanghai Green捷 Industrial Development Co., Ltd. acknowledged complaints about sand in shrimp but stated not all batches were affected and committed to improving food safety [3] - Social media feedback from parents highlighted concerns over high proportions of fried foods, poor taste, and insufficient portions [3] - In August 2025, Shanghai Green捷 secured 70 school meal service contracts, indicating a significant presence in the market [3][4] Group 3 - Shanghai Green捷 has been operating for over 20 years, serving over 500 schools and kindergartens, with daily meal provision exceeding 500,000 [6] - The company’s chairman was previously elected as vice president of the Shanghai Catering and Cooking Industry Association, indicating industry recognition [6] - The company has faced legal issues related to health and safety, and several subsidiaries have been recently deregistered [6]

Group 1 - The Henan Gig Market officially opened on September 20, providing over 3,500 job positions for job seekers [1] - The first gig job fair, focusing on flexible employment, aims to connect job demand and supply, particularly for key groups like college graduates [1] - The market emphasizes non-full-time, seasonal, and temporary employment needs, offering "one-stop" services for gig workers and employers [1] Group 2 - The job fair will feature over 2,000 gig positions and 1,500 full-time positions across various popular industries, including food service, retail, logistics, and IT [1] - Participating companies include well-known firms such as Haoxiangni Group, Yutong Group, and JD.com, indicating strong corporate interest in the event [2]

Company Overview - Nujiang Lisu Coffee Co., Ltd. has been established with a registered capital of 100,000 RMB [1] - The legal representative of the company is Li Jixiu [1] Business Scope - The company is engaged in various licensed projects including catering services, which require approval from relevant authorities before operation [1] - General projects include coffee bean planting, agricultural product sales, daily ceramic product sales, household appliance sales, and retail and wholesale of edible agricultural products [1] - The company also offers internet sales (excluding licensed products), food internet sales (only pre-packaged food), and operates small grocery stores [1] - Additional services include park management, tourism project planning and consulting, travel agency services, leisure sightseeing activities, scenic area management, initial processing of edible agricultural products, fruit and flower planting, cocoa bean planting, and agricultural horticultural services [1] - The company can independently conduct business activities based on its business license, except for projects that require approval [1]

Core Viewpoint - The ongoing controversy surrounding "pre-made dishes" in the restaurant industry has led to a significant shift in how companies approach this concept, revealing a deep-seated fear and stigma associated with it [2][3]. Group 1: Industry Response - Many restaurants are taking proactive measures to distance themselves from the "pre-made" label, as evidenced by the Green Tea restaurant in Shenzhen removing signs that advertise "no pre-made dishes" [1][2]. - Haidilao has also begun labeling some of its children's meal options as "partially pre-processed," indicating a move towards transparency in their offerings [1]. - A county in Henan has rebranded its pre-made dish park as a "green food innovation demonstration industrial park," reflecting a broader trend of avoiding the "pre-made" terminology [1]. Group 2: Trust Issues and Consumer Perception - The stigma around "pre-made dishes" largely stems from a lack of industry standards, leading to a trust crisis and a disconnect in consumer understanding [3][4]. - Consumers often associate "pre-made" with poor quality, unhealthiness, and low cost, which creates a dilemma for restaurants that rely on pre-made ingredients but fear losing customers due to negative perceptions [3][5]. - The absence of a unified definition and standards for pre-made dishes exacerbates information asymmetry, leaving consumers anxious about the quality and safety of their food [3][4]. Group 3: Solutions and Recommendations - Establishing a transparent and mandatory standard system is crucial for rebuilding trust in the industry and alleviating the stigma associated with "pre-made dishes" [3][5]. - Companies need to openly communicate how their food is processed and the safety standards in place to address consumer concerns about the unknown [5][6]. - Some companies, like Laoxiangji, are already taking steps to clarify their offerings by categorizing dishes based on their preparation methods, thus empowering consumers with clear choices [5][6]. Group 4: Rebranding and Conceptual Shift - A suggestion has been made to rebrand "pre-made dishes" as "pre-made ingredients," which could help shift public perception and highlight the innovative value of this sector [5][6]. - The essence of the restaurant industry should focus on safety and quality rather than merely the "freshly made" narrative, as both factory standardization and traditional cooking have their merits [6].

Core Viewpoint - The ongoing controversy surrounding "pre-made dishes" in the restaurant industry has led to a wave of self-examination among companies, revealing a deep-seated fear and stigma associated with the term [1][2][3] Group 1: Industry Response - Some restaurants, like Green Tea Restaurant, have removed signs claiming "no pre-made dishes" to avoid legal risks and negative attention [1] - Haidilao has started labeling some children's meals as "partially pre-processed," indicating a shift towards transparency [1] - The renaming of a pre-made dish park to "Green Food Innovation Demonstration Industrial Park" reflects an attempt to distance from the negative connotations of "pre-made dishes" [1] Group 2: Trust and Standards - The stigma around "pre-made dishes" stems from a lack of industry standards, leading to a trust crisis and a disconnect in consumer perception [3] - Consumers often associate "pre-made" with low quality and health risks, creating a dilemma for restaurants that rely on pre-made ingredients [3][4] - Establishing a transparent and mandatory standard system is crucial for rebuilding trust in the industry [3][4] Group 3: Transparency and Consumer Trust - Companies must address the information gap between themselves and consumers regarding food processing and safety standards [4] - Some restaurants, like Laoxiangji, are taking steps to categorize their dishes by preparation method, providing clear information to consumers [4] - Transparency in the pre-made dish category can help alleviate consumer anxiety and misconceptions [4] Group 4: Rebranding and Perception - There is a suggestion to rebrand "pre-made dishes" as "pre-made ingredients" to better reflect their nature and alleviate public concerns about food safety [5] - The focus should shift from the stigma of "pre-made" to the assurance of food safety and quality, emphasizing the value of standardized production [5] - When companies embrace transparency and consumers adopt a rational view of "pre-made ingredients," the negative stigma can be diminished [5]

Group 1 - The core issue revolves around the food safety concerns raised by students regarding the shrimp and egg dish served in schools, leading to its withdrawal and replacement with snacks [1] - Shanghai Lujie Industrial Development Co., Ltd. (Shanghai Lujie) has responded by stating that not all batches of shrimp had issues and that they will enhance food safety supervision [1] - The company has a long-standing history of complaints from parents about the quality of school meals, including high proportions of fried foods and inadequate portion sizes [1] Group 2 - In August 2023, Shanghai Lujie won bids for catering services in 70 schools, indicating a significant presence in the school meal market [1] - The company has been operational for over 20 years, serving more than 500 schools and kindergartens across 16 districts in Shanghai, with a daily meal supply exceeding 500,000 portions [2] - The current legal representative of Shanghai Lujie is Ge Mofeng, with a registered capital of 50 million yuan, and the company has faced multiple lawsuits related to health and safety issues [2]

本刊记者 崔晓萌 最近预制菜话题在全网引发了热烈讨论，昨天下午选题会一聊到西贝，咱们编辑部直接吵成了两派——有人吐槽"贵还没锅气"，也有人忙着厘清"预制≠预 制菜"，关于餐饮品质和预制边界的讨论，在编辑部就先"吵翻了"。 争论的由头，是对预制菜比较了解的同事先想"正名"："得先分清，预制和预制菜真不是一回事！" 这话刚落地，就被反驳声顶了回去："在消费者眼里，吃着像预制的，那它就是预制菜！" 这话立刻被接话："那也能用冰鲜肉啊！比起冷冻肉，这至少显诚意多了！" 见争论没个完，对预制菜比较了解的同事只好掰开揉碎解释："按规定，只洗干净、削了皮、切好块，没经过任何烹饪的净菜，不算预制菜；咱们常吃的 馒头、糕点、肉夹馍、汉堡、三明治、披萨，也不算；连锁餐厅自己建中央厨房，做净菜、半成品或成品送门店，只要符合食品安全标准，这也不算预制 菜。这些都是有明确说法的。" 可就算解释得清楚，不少同事还是没松口："就算它不算预制菜，也不能做得这么难吃，还卖这么贵啊！" 说到底，大家的诉求很一致：不管算不算"预制菜"，消费者要的是"物有所值"的味道，还有明明白白的信息。 紧接着，对西贝的不满慢慢冒了出来。有编辑直戳核心："预制菜 ...

Core Viewpoint - The article emphasizes the investment philosophy of Peter Lynch, highlighting the importance of understanding businesses, maintaining a long-term perspective, and focusing on valuation metrics to make informed investment decisions [2][3][8]. Group 1: Investment Principles - Lynch advocates for "common-sense investing," where investors leverage their understanding of familiar industries rather than chasing market trends [3][8]. - He stresses the importance of understanding how a company makes money before assessing its stock price, suggesting that this approach leads to more rational investment decisions [4][5]. - Lynch identifies a reasonable valuation range for U.S. stocks, typically between 10 to 20 times earnings, and warns that exceeding this range indicates potential risk accumulation [5][8][16]. Group 2: Market Conditions and Reactions - During market volatility, Lynch advises investors to focus on companies whose fundamentals remain unchanged, even amidst economic downturns [10][46]. - He notes that market corrections can serve as a healthy reset, allowing investors to reassess valuations and identify buying opportunities in fundamentally sound companies [10][19][22]. - Lynch highlights the importance of recognizing that stock prices should ultimately be supported by company earnings, regardless of market fluctuations [20][34]. Group 3: Long-term Perspective - Lynch emphasizes the necessity of a long-term investment horizon, asserting that corporate earnings will generally increase over ten to twenty years, which underpins market growth [8][69]. - He encourages investors to concentrate on a few companies they thoroughly understand, rather than spreading themselves too thin across numerous stocks [55][62]. Group 4: Risk Management - Lynch discusses the risk-reward ratio, suggesting that successful investments should yield significant returns while limiting potential losses to a manageable level [9][46]. - He advises against investing in stocks that have already priced in all positive news, as these may not offer attractive risk-reward scenarios [47][48]. Group 5: Market Opportunities - Lynch points out that many smaller companies may present attractive investment opportunities that are often overlooked by the market, suggesting that diligent research can uncover hidden gems [22][24]. - He encourages investors to leverage their unique insights into local businesses or industries to identify potential investments that others may miss [60][62].

Core Viewpoint - The stock of Jiumaojiu (09922) has dropped over 5%, reaching a new low of 2.13 HKD, amid concerns regarding the performance of its main brands and recent operational challenges [1] Company Performance - Jiumaojiu reported a revenue of 2.753 billion RMB in the first half of the year, reflecting a year-on-year decline of 10.1% [1] - The net profit attributable to equity shareholders was 60.691 million RMB, down 16% year-on-year [1] - The company closed 88 stores in the first half of the year, primarily due to the expiration of lease agreements and underperformance of certain restaurants [1] Industry Context - The pre-prepared meal topic has gained significant attention, with reports indicating that dishes at Taier Suancaiyu can be served within 7 minutes, highlighting a shift towards faster service [1] - Taier Suancaiyu has implemented a "5.0 Fresh Mode" this year, adding woks and chefs for on-site cooking to enhance food freshness [1] - Among Jiumaojiu's main brands, same-store sales growth rates were reported as follows: Taier at -19.0%, Song Hotpot at -20.1%, and Jiumaojiu at -19.8% [1]

Core Viewpoint - The article discusses the debate surrounding frozen broccoli, particularly its preservation methods, nutritional value, and consumer preferences, highlighting the differences between frozen and fresh produce [1][12]. Group 1: Reasons for Freezing Broccoli - Broccoli is commonly frozen to extend its shelf life and maintain nutritional value, as fresh vegetables lose nutrients over time during transportation and storage [3][4]. - The transportation time for fresh broccoli varies significantly, with some reaching markets within 48 hours, while others may take several days, impacting freshness and nutrient retention [2][3]. - Frozen vegetables can provide year-round availability and price stability, which is crucial for restaurant chains [4]. Group 2: Freezing Process - The freezing process involves harvesting broccoli on the same day or the next, followed by quick processing that includes blanching and rapid freezing at temperatures between -20 to -30 degrees Celsius [5][6]. - Blanching, or "killing green," is a critical step that deactivates enzymes that can degrade nutrients, ensuring that frozen vegetables maintain their quality over time [6][7]. Group 3: Nutritional Value of Frozen Broccoli - Nutritional experts suggest that frozen broccoli can have comparable nutritional value to fresh broccoli, especially when fresh produce has been stored for several days [7][10]. - Studies indicate that while fresh vegetables may initially have higher vitamin C content, frozen vegetables can surpass them in nutrient retention over time due to reduced degradation [8][9]. - The shelf life of frozen broccoli can extend up to two years without the need for preservatives, making it a practical option for consumers [11]. Group 4: Consumer Preferences and Market Trends - There is a growing acceptance of frozen vegetables among consumers, with recommendations from dietary guidelines treating frozen and fresh produce equally [12]. - Despite the higher retail price of frozen broccoli compared to fresh, there is a demand from both restaurants and home users, particularly among busy individuals seeking convenience [12]. - Nutritional experts advise against home freezing of vegetables, as industrial freezing processes are more effective in preserving quality and safety [13].