9月10日下午，知名企业家、微博大V罗永浩发布微博吐槽称，许久没吃西贝，结果他发现西贝几乎全 都是预制菜，"还那么贵，实在是太恶心了"。罗永浩表示，希望国家尽早推动立法，强制饭馆注明是否 用了预制菜。 罗永浩的十字路口 ■ ■》 随后，#罗永浩吐槽西贝全是预制菜太恶心#等相关话题冲上微博热搜榜，引发广泛关注。对此，9月11 日，西贝创始人贾国龙公开回应称，西贝的门店100%没有预制菜，预加工不是预制菜，预制是提前加 工，而预制菜是提前把它做成成品。按照国家规定，西贝没有一道菜是预制菜。贾国龙表示，一定会起 诉罗永浩。 9月11日下午，罗永浩连发多条微博回应。他指出，预制菜贵不贵没那么重要，重要的是知情权，虽然 预制菜卖得贵确实更讨厌。而针对贾国龙将起诉自己，罗永浩回应称，"能把现做的菜做得全是重新加 热的味道，这肯定是高科技了"。他质疑，西贝的菜声称是现做的，但是能吃出浓浓的隔夜菜的味道。 同时，他就餐时餐厅几乎没有人，但是菜都不是滚烫的，理论上不存在服务员忙、没及时端上来的问 题。他认为，即使西贝通过文字游戏赢了官司，在打官司过程中真相也会泄露，到时候"公道自在人 心"。 好,来吧,如果不是预制菜,那就太牛 ...

Core Insights - The article discusses the evolving landscape of the food delivery industry, highlighting new business models introduced by Meituan and JD.com that focus on cost reduction, safety, and affordability for consumers [1][2][3] Group 1: New Business Models - Meituan's "Raccoon Canteen" and JD.com's "Seven Fresh Kitchen" represent innovative approaches in the restaurant industry, emphasizing delivery-only models that reduce traditional overhead costs such as rent and labor [1][2] - "Raccoon Canteen" operates like a food supermarket, housing multiple brands under one roof, while "Seven Fresh Kitchen" utilizes robots for standardized cooking, minimizing human labor [2] Group 2: Cost and Safety Focus - Both new establishments aim to lower costs, ensure food safety, and provide affordable options for consumers, with a focus on transparency through live streaming and monitoring of food preparation [2][3] - The implementation of visible kitchens and regular inspections enhances consumer trust and reduces the prevalence of "ghost kitchens" and unsanitary food practices [3] Group 3: Market Impact - The shift towards these models may pressure small, traditional restaurants that lack brand recognition and efficient cost control, particularly those operating in the same price range [3] - The article emphasizes the need for the industry to adapt to changing consumer demands while ensuring that diverse dining options remain available for all [3]