此外，还有消息称自2025年9月西贝与罗永浩的预制菜之争引发讨论后，没有一家门店盈利，截 至目前西贝亏损已超过5亿元。 1月16日午后，罗永浩对该事件发文，他认为没有一家企业仅仅因为被黑就能倒闭。罗永浩 称："锤子科技做了五年，集中被黑就有足足四年。锤子科技是被我做倒闭的，后期上千名同事 的团队被裁、被转让，都是我的原因，跟被黑没什么关系。我这辈子也没有见过一个企业没犯别 的错误，仅仅是因为被黑，就能倒闭的。" 随后，西贝餐饮创始人贾国龙在微博发文称，将于今晚10点将就罗永浩对西贝的重大污蔑诽谤一 一全面回应。"在回应前，请罗永浩先就四个月来在冷冻有机西蓝花事情上欺骗全国网友（你总 不能说自己是刚知道的吧），给西贝，给无数宝妈，给全国餐饮业造成的危害，认真道歉，并赔 偿相应损失。" 西贝将关闭全国102家门店的消息持续引发关注。 1月15日，社交平台流传一份西贝内部会议资料及闭店清单，称西贝将一次性关闭全国102家门 店，占其门店总数约三成，并涉及约4000名员工。对此，证券时报记者向西贝方面求证关店事 宜，该人士表示情况属实。 在今日（1月16日）罗永浩的回应中，他亦表示，"食品工业的朋友们跟我说，冷冻西兰 ...

Core Viewpoint - The controversy surrounding pre-prepared dishes (pre-cooked meals) has led to significant discussions about transparency and quality in the food industry, with companies like Xibei taking steps to address consumer concerns and improve practices [1][3][10] Group 1: Company Response and Actions - Xibei issued an apology and announced multiple corrective measures in response to the pre-prepared dish controversy, inviting customer supervision [1] - The company has implemented operational standards and is training employees to adapt to these changes, aiming for completion by October 1 [1] - The controversy was sparked by public comments from figures like Luo Yonghao, leading to a broader discussion about the definition and use of pre-prepared dishes in the restaurant industry [1][2] Group 2: Consumer Perspectives - Consumers expressed mixed feelings about pre-prepared dishes, with some opposing the idea of paying full prices for meals that are not freshly prepared [2] - A significant portion of younger consumers, particularly those born after 1995, associate pre-prepared dishes with meals that have been frozen and reheated, indicating a preference for freshly cooked food [2] - Industry professionals noted that pre-prepared dishes can be acceptable if they meet hygiene and quality standards, especially in chain restaurants [2] Group 3: Industry Challenges and Standards - The industry faces three main challenges in achieving transparency regarding pre-prepared dishes: legal and standard gaps, differences in company capabilities, and the complexity of Chinese cuisine [3][5] - Currently, there are no mandatory regulations requiring restaurants to disclose their use of pre-prepared dishes, leading to a reliance on voluntary practices by some companies [3][7] - The lack of a national standard for pre-prepared dishes has led to the emergence of local and industry standards, which often exceed basic requirements [7] Group 4: Future Outlook and Recommendations - Despite the challenges, there is optimism about the long-term trend towards transparency in the pre-prepared dish sector, driven by industry collaboration and policy support [6][10] - The focus should be on improving the quality of pre-prepared dishes rather than rejecting the concept altogether, emphasizing safety, nutrition, and taste [6][10] - Recommendations for the industry include enhancing regulation, promoting technological innovation, and guiding consumer perceptions to foster a more informed understanding of pre-prepared dishes [9][10]