南宁小寒时节早晚温差常达10℃以上，抵抗力较弱的老人、小孩成了湿寒侵袭的重点人群。市民张大爷习惯天还没亮就去公园晨练，上周受凉后关节酸痛整 整3天。"这就是寒湿找上门的典型表现。"梁晓宁叮嘱，无论老少，小寒都要恪守"早卧晚起，必待日光"的原则。"老人晨练一定要等日出后，此时阳气渐 升、寒湿消退；小孩则要重点护住背部和腹部关键部位，一受凉就容易感冒、腹泻。"他还分享了一个简单有效的护养法：睡前用38℃～40℃的温水泡脚10 ～15分钟，既能促进气血循环，又能增强体质。 室内外湿度大，湿邪易滞留。梁晓宁建议："平时多搓手心、按足三里穴或搓后腰，能温肾壮阳、抵御寒气。"室内要定时通风，避免湿邪堆积；闲暇时踮踮 脚、伸伸懒腰，也能疏通全身经络。针对湿冷关节不适的情况，可用热水袋或热毛巾敷膝关节、肩关节，能缓解关节凝滞的酸痛；也可用艾草、生姜煮水泡 澡，驱寒祛湿效果很明显。另外，八段锦里的"双手托天理三焦""左右开弓似射雕"两个动作，可疏通经络、缓解关节不适，适合日常练习。 本报讯（记者罗颢 通讯员马桢柠）进入小寒节气，南宁的冷是湿冷的"软刀子"，昼夜温差大、室内外湿度悬殊，令人不适。南宁市第二妇幼保健院滨湖院 区中医 ...

即便如此，在这条被认为"做不大"的赛道上，出现了一家上市公司——巴比馒头。巴比馒头虽然名字里 有馒头，但实际上主要卖的是包子——菜的、肉的、甜的，还有花卷、馒头、烧麦、油条，再加上茶叶 蛋、豆浆小米粥等等，组合出一系列高度日常的早餐搭配。 巴比馒头的创始人是刘会平，安徽怀宁县江镇人。红餐网的报道显示，刘会平17岁的时候辍学成了一名 油漆工，后来回到老家跟着亲戚学做面点，2001年，他在上海的繁华地段开了一家"刘师傅大包"，在 2003年又起了一个洋气的品牌名：巴比馒头。 根据2025年三季度财报，巴比馒头在今年前三季度营收13.56亿元，同比增长12.05%，归母净利润为 2.01亿元，同比上升3.5%。如今，巴比馒头还在全国不断扩张。 据南风窗盐财经报道，在国内，早餐，长期被视作一门小生意：客单价低、人力密集，似乎也难以规模 化，通常依附于街边的夫妻店。 （文章来源：21世纪经济报道） ...

Core Insights - The crisis has significantly impacted Xibei, a well-established restaurant brand, leading to a sharp decline in customer traffic and a damaged brand image, but recovery signs have emerged within two months [1][4][17] - The company has implemented a series of strategic changes, including price reductions and a return to on-site cooking, to regain customer trust and stabilize operations [9][10][11] Group 1: Crisis Management - During the peak of the crisis, Xibei experienced a 40% drop in dine-in traffic, prompting immediate action from management [1][4] - The founder, Jia Guolong, adopted a low-profile approach by clearing social media accounts and refraining from public statements, which was a departure from his previous outspoken style [5][7] - Internal measures included a nationwide meeting with 18,000 employees, prohibiting layoffs, and providing financial bonuses to frontline staff to maintain morale [6][7][18] Group 2: Operational Adjustments - Xibei shifted its focus back to on-site cooking, with key dishes being prepared in front of customers to enhance transparency and trust [10][11] - The company launched a promotional campaign offering millions of vouchers and reduced prices on over 30 dishes, achieving an average price drop of about 20% [11][18] - Despite some store closures, the company plans to open new locations, indicating a strategic shift rather than a retreat [14][15][16] Group 3: Industry Context - The restaurant industry is undergoing a significant adjustment, with many brands moving from rapid expansion to a focus on quality and efficiency [15][16] - Xibei's recent challenges reflect broader trends in the industry, where many establishments are closing due to rising costs and changing consumer preferences [15][16] - The crisis has prompted Xibei to reassess its operational strategies, emphasizing the importance of maintaining quality and customer trust in a competitive market [16][18]

Core Viewpoint - The article discusses the recent drastic price reduction by the restaurant brand Xibei as a strategy to regain consumer trust and increase foot traffic after facing criticism for high prices and the use of pre-made dishes [4][9][12]. Group 1: Price Reduction Strategy - Xibei announced significant price cuts on key dishes starting from October 1, with prices for items like Xibei noodles dropping from 39 yuan to 33 yuan and hand-torn spicy chicken from 63 yuan to 46 yuan [4][12]. - The introduction of 100 yuan no-threshold vouchers has attracted consumers, leading to increased foot traffic during the National Day holiday, with some locations experiencing wait times for seating [7][12]. - The voucher system has been exploited by consumers, with many finding ways to maximize savings, such as purchasing low-cost items and using multiple vouchers to effectively dine for free [13][17][21]. Group 2: Consumer Perception and Trust Issues - Despite the price cuts, consumer trust remains fragile, as many still associate Xibei with high-priced pre-made dishes, leading to skepticism about the brand's claims of no longer using such items [33][34]. - Social media feedback indicates that while consumers acknowledge the lower prices, they still believe that pre-made dishes should be priced lower, highlighting a persistent perception issue [34][39]. - The brand's shift from emphasizing value to focusing on price may dilute its long-term brand equity, as it risks being perceived as a discount option rather than a premium dining experience [36][38]. Group 3: Long-term Brand Strategy - Xibei's recent changes, including menu adjustments and the introduction of new cooking methods, aim to enhance the dining experience, but the effectiveness of these measures in rebuilding trust is uncertain [28][32]. - The article suggests that Xibei needs to clarify its target customer base and potentially separate its offerings into different segments to avoid confusion and better serve distinct consumer needs [44][46]. - Ultimately, while short-term promotions may drive traffic, they are unlikely to establish lasting customer loyalty without addressing the underlying trust issues related to product quality and transparency [47].

Core Viewpoint - The article discusses the recent price reduction strategy implemented by the restaurant brand Xibei, which aims to regain consumer trust after facing criticism for high prices and the use of pre-made dishes. The effectiveness of this strategy during the National Day holiday is analyzed, highlighting both consumer reactions and potential long-term implications for the brand [8][24][28]. Price Reduction Strategy - Xibei announced significant price cuts on various core dishes starting from October 1, with prices for items like Xibei noodles dropping from 39 yuan to 33 yuan and roasted lamb chops from 119 yuan to 109 yuan. Additionally, a 100 yuan no-threshold voucher was introduced [8][12]. - This price adjustment is unprecedented in Xibei's history and is viewed as a self-rescue measure to counteract declining customer traffic [8][12]. Consumer Response - During the National Day holiday, Xibei experienced a noticeable increase in customer traffic compared to the previous period, with some locations seeing wait times for seating [8][18]. - Consumers reported significant savings using the vouchers, with some effectively dining for free by leveraging multiple vouchers [13][15]. However, there were complaints about portion sizes, indicating that the price reduction did not necessarily equate to value [29]. Market Dynamics - The introduction of vouchers led to a surge in secondary market activity, with 100 yuan vouchers being sold for 50-60 yuan on platforms like Xianyu, indicating a potential for arbitrage [19][20]. - The presence of "voucher hunters" and resellers could undermine the original intent of the promotional campaign, shifting it from customer appreciation to profit-making [20][24]. Brand Trust Issues - Despite the price cuts, Xibei continues to face skepticism regarding its use of pre-made dishes, with many consumers expressing doubts about the brand's claims of not using such products [24][26]. - The article notes that while consumers acknowledge the lower prices, they still associate the brand with its previous high pricing and pre-made dish controversies, which complicates the rebuilding of trust [26][28]. Strategic Implications - The article suggests that Xibei's shift from emphasizing value to competing on price could dilute its brand equity and long-term positioning in the market [28][29]. - To regain consumer trust, Xibei may need to focus on transparency regarding its food sourcing and preparation methods, as well as ensuring that pricing aligns with consumer expectations for quality [31][33].

Group 1 - The core activity "Xibei Treats You to Dinner" was launched on September 24, offering customers a 100 yuan dining voucher for in-store consumption, valid from September 25, 2025, to October 31, 2025 [1] - The promotion aims to thank customers for their support, with no restrictions on the number of vouchers that can be used during subsequent visits [1] - Following criticism regarding the use of pre-prepared dishes, customer traffic at Xibei has significantly declined, with daily revenue dropping by 1 million yuan on September 10 and 11, and an estimated drop of 2 to 3 million yuan on September 12 [1][2] Group 2 - Xibei issued an apology on September 15, acknowledging a significant gap between its production methods and customer expectations, and announced a series of corrective measures [2] - The corrective measures include transitioning from centralized kitchen processing to in-store cooking, using non-GMO soybean oil, and ensuring that children's meals are freshly prepared [2][3] - Adjustments to menu items will be completed by October 1, with changes including using fresh ingredients for various dishes and training for chefs on new preparation processes [3]

Core Viewpoint - Xibei is implementing a series of apology and rectification measures in response to the "pre-made food" controversy, including adjustments to cooking processes and ingredient sourcing [1][3]. Summary by Sections Rectification Measures - Xibei announced plans to shift from centralized kitchen processing to on-site cooking at stores, aiming to complete these changes by October 1 [1][3]. - Specific adjustments include switching to non-GMO soybean oil for all dishes, preparing children's meals on-site, and modifying the preparation of various signature dishes [1][3]. Operational Challenges - The transition to on-site cooking will likely increase labor costs due to the need for skilled chefs and additional training for existing staff [3][4]. - The adjustments may also lead to higher food waste and require more kitchen space and equipment, potentially affecting overall efficiency [3][4]. Financial Implications - Xibei's average profit margin of 5% may be further compressed due to increased operational costs from the changes [5]. - Comparatively, Xibei's profit margin is positioned in the middle range within the industry, with competitors like KFC and Haidilao reporting higher margins [5][6]. Market Conditions - The overall restaurant industry is facing challenges, with a reported 4.3% growth in national dining revenue, but a decline in revenue growth for larger establishments [6][7]. - Xibei has experienced a significant drop in customer traffic following the controversy, with daily revenue losses estimated at 1 million to 3 million yuan [6][7]. Consumer Trust Issues - Xibei's shift towards a "family-friendly restaurant" model, focusing on children's meals, raises concerns about regaining consumer trust, particularly regarding food safety and ingredient transparency [10][12]. - The controversy surrounding pre-made foods has highlighted a disconnect between industry standards and public perception, complicating Xibei's efforts to rebuild trust with consumers [12].

Group 1 - The article discusses the health implications of the summer solar term "Great Heat," emphasizing the need for dietary and lifestyle adjustments to combat the effects of heat, humidity, and summer-related ailments [1][2] - It highlights the importance of maintaining the body's yang energy and preventing digestive issues, insomnia, and emotional disturbances during this period [1][2] - Recommendations include consuming cooling foods such as watermelon, mung beans, and lotus root, as well as avoiding heavy, greasy foods and cold drinks [1][2] Group 2 - The article advises on preventive measures against heat-related health risks, particularly for vulnerable groups like the elderly and children [2] - It suggests specific practices such as avoiding direct air conditioning, taking short naps, and engaging in gentle exercises like Tai Chi to maintain well-being [2] - Traditional Chinese medicine techniques, such as acupressure on specific points, are recommended for alleviating symptoms like headaches and dizziness caused by summer heat [2]

Core Insights - The book "Grains of China: Tracing the Origins of Chinese Snacks, Pastries, and Staples" by Wang Renxing explores the rich history and cultural significance of Chinese food, emphasizing the wisdom of ancient culinary practices over thousands of years [2][4] - It highlights the continuity of Chinese grain civilization through various traditional foods that have persisted over time, such as millet porridge, rice cakes, and dumplings [3][4] - The author expresses concern over the loss of traditional culinary techniques due to industrialization, despite government efforts to protect intangible cultural heritage [4][5] Summary by Categories Cultural Significance - Chinese food culture is recognized as an important aspect of cultural soft power, with increasing public interest in the historical and cultural contexts behind traditional dishes [2][3] - The book provides new interpretations of the origins of various foods, such as the differences between Chinese steamed buns and European bread, and the influence of ingredients like corn and sweet potatoes from the Americas [2] Historical Context - The book is based on over 40 years of research and categorizes cooking methods into four types: boiling, steaming, frying, and baking, tracing their development over the last 10,000 years [2][4] - It documents over 100 classic grain-based dishes, revealing their historical evolution and cultural significance [2][3] Preservation of Tradition - The author aims to document and preserve traditional culinary techniques that are at risk of being lost, emphasizing the importance of maintaining these cultural practices for future generations [4][5] - The book includes 589 valuable images, including archaeological food remains and historical cooking tools, providing visual evidence of the evolution of staple foods like noodles and dumplings [4][5]