Core Points - The announcement details the results of a special food safety inspection focused on the "night economy," revealing that out of 50 samples tested, one was found to be non-compliant [1] - Local market supervision departments have been instructed to investigate and address the non-compliant food products identified during the inspection [1] Group 1: Inspection Results - A total of 50 food samples were collected from five categories: meat products, catering foods, frozen foods, seasonings, and starch and starch products [1] - One sample from "广元市利州区璐姐小串串店" was found to contain 0.304g/kg of dehydroacetic acid and its sodium salt, which is prohibited [1] Group 2: Compliance Information - The inspection also included compliant samples, such as "水煮花生" from "广元市利州区放野烧烤店," which was processed on 2025/8/4 [2] - Other compliant products included "水晶苕皮" and "鱿鱼板串," with various processing dates and specifications [2][4]

Core Viewpoint - The event "Yue Fresh, Yu Good, Chongqing and Guangdong Share" showcases the collaboration between Guangdong's seafood industry and Chongqing's hot pot culture, aiming to enhance consumer experience through the fusion of fresh seafood and spicy flavors [1][5]. Group 1: Industry Strength and Collaboration - Guangdong has established itself as a leader in modern marine ranching, with the highest number of gravity-type deep-water cages in China and nearly half of the national marine fish farming output expected in 2024 [2]. - The production of golden pomfret in Zhanjiang accounts for one-third of the national output, while the production of white grouper exceeds 60% of the total national output [2]. - The collaboration aims to leverage Guangdong's seafood supply and Chongqing's hot pot market, enhancing the supply chain and expanding market reach [5][6]. Group 2: Consumer Experience and Product Innovation - The event featured a unique tasting experience that combined Guangdong's fresh seafood with Chongqing's spicy hot pot, allowing consumers to enjoy a dual flavor experience [3]. - Innovative product handling techniques were introduced, such as the preparation of golden pomfret to meet the fast-cooking demands of hot pot consumers [2]. - The tasting event received positive feedback, breaking preconceived notions about Guangdong seafood being bland and highlighting its compatibility with spicy flavors [3][4]. Group 3: Market Trends and Future Outlook - The hot pot industry is projected to exceed a trillion yuan in annual consumption, with the freshness of ingredients being a critical factor influencing consumer choices [5]. - The collaboration is expected to increase the demand for Guangdong seafood in Chongqing, with current monthly demand for golden pomfret at over 100 tons [6]. - The fusion of fresh and spicy flavors is anticipated to meet the evolving consumer preferences for healthier and more diverse dining options [6].

Summary of Key Points Core Viewpoint - The Jilin Municipal Market Supervision Administration has publicly announced the results of food safety inspections, revealing that out of 32 batches of food products tested, 5 batches were found to be non-compliant, highlighting ongoing concerns regarding food safety in the region [1]. Group 1: Inspection Results - A total of 32 batches of edible agricultural products were sampled, with 5 batches identified as non-compliant [1]. - The non-compliant products included various food items, with specific details provided in the attached documentation [1]. Group 2: Consumer Awareness - Consumers are encouraged to report any food safety violations by calling the market supervision department's hotline at 12315 [1].

Group 1 - The company, Xibei, issued an apology on social media acknowledging a significant gap between its production methods and customer expectations, expressing gratitude for customer feedback [1] - Xibei plans to adjust its cooking methods for various dishes by October 1, including switching to freshly made beef patties and original cut fish for children's meals, and preparing lamb skewers on-site [1] Group 2 - Luo Yonghao criticized Xibei's response, questioning the company's claims about pre-prepared dishes and suggesting that customers have been unfairly treated [3] - Luo highlighted concerns regarding the transparency of Xibei's practices, particularly in relation to the sale of leftover dishes before the new changes take effect [3]

Core Points - Xibei issued an apology letter acknowledging a significant gap between its production processes and customer expectations, expressing regret for the inconvenience caused to customers [1] - The founder of Xibei, Jia Guolong, reiterated a commitment to customer satisfaction, emphasizing a customer-centric approach in their service philosophy [1] - Luo Yonghao criticized Xibei on social media, questioning the authenticity of their claims regarding pre-prepared dishes and highlighting concerns about transparency in their operations [1] Company Response - Xibei recognized the disparity between its offerings and customer expectations, leading to the public apology [1] - The company aims to address customer concerns and improve its service based on feedback [1] Industry Context - The criticism from Luo Yonghao reflects broader industry concerns regarding transparency and authenticity in food preparation practices, particularly in the context of pre-prepared meals [1] - The upcoming changes in Xibei's offerings, set to take effect on October 1, indicate a potential shift in their product strategy to better align with customer expectations [1]

Core Viewpoint - The article discusses the recent challenges faced by the restaurant chain Xibei, highlighting a significant drop in customer traffic and revenue due to online controversies and public perception issues [1][3][7]. Group 1: Impact on Business - Xibei's daily revenue has decreased by 20,000 to 30,000 yuan, nearly halving its usual earnings [7]. - The restaurant's customer traffic has also seen a significant decline, with many tables remaining empty during peak hours [1][7]. - Online controversies have led to a 50% drop in both dine-in and takeout orders [9]. Group 2: Employee Response and Company Culture - The head chef, who has worked at Xibei for nearly 20 years, expressed feelings of unfairness regarding the recent public scrutiny [3][42]. - An online meeting involving 18,000 employees was held to address concerns and feedback, indicating a transparent communication approach within the company [3][42]. - Employees are committed to maintaining high standards for food safety and quality, with no reported major health issues among staff over the years [11][43]. Group 3: Food Quality and Preparation Practices - Xibei emphasizes that it does not use pre-prepared meals but rather employs a "process pre-preparation" method, ensuring that all food is freshly cooked [35][42]. - The restaurant uses frozen ingredients with long shelf lives, which are stored and handled according to strict food safety standards [16][20]. - The head chef clarified that the food preparation process involves multiple steps, including thawing and cooking, rather than serving pre-packaged meals [30][35]. Group 4: Customer Perception and Market Position - Customer feedback has been mixed, with some expressing dissatisfaction with the taste and pricing of the food [4][14]. - The article highlights a disconnect between the restaurant's efforts to maintain quality and the public's perception influenced by recent controversies [3][4]. - The head chef encourages consumers to visit the restaurant and observe the food preparation process to alleviate concerns about food quality [44].

Core Viewpoint - The ongoing dispute between Luo Yonghao and the restaurant chain Xibei regarding the use of "pre-prepared dishes" has led to significant financial repercussions for Xibei, with reported daily revenue losses of 1 million yuan on September 10 and 11, and an expected decrease of 2 to 3 million yuan starting September 12 [1][2]. Group 1: Financial Impact - Xibei's revenue has been adversely affected, with a direct loss of 1 million yuan per day on September 10 and 11, and an anticipated loss of 2 to 3 million yuan per day from September 12 onwards [1]. - The controversy has resulted in a noticeable decline in customer traffic for Xibei, indicating a broader impact on the brand's reputation and financial health [1]. Group 2: Industry Reactions - Several prominent figures in the restaurant industry have publicly supported Xibei, emphasizing the challenges faced by businesses and the importance of constructive criticism rather than damaging accusations [2]. - Luo Yonghao has expressed concerns about the potential harm to Xibei and the restaurant industry as a whole, advocating for legislative measures to ensure transparency in the use of pre-prepared dishes [2]. Group 3: Legal and Regulatory Aspects - Legal opinions suggest that Xibei's use of certain ingredients may classify them as pre-prepared dishes under current regulations, raising questions about the company's marketing claims [3]. - A draft national standard for food safety regarding pre-prepared dishes is set to be publicly reviewed, which could lead to clearer definitions and regulations for the industry [3][4]. Group 4: Consumer Awareness - Luo Yonghao has emphasized the need for transparency in the restaurant industry, asserting that consumers have the right to know whether pre-prepared dishes are used [4]. - The discussion highlights a growing demand for clarity and honesty in food sourcing and preparation, as consumers increasingly seek fresh and authentic dining experiences [5].

Core Viewpoint - The ongoing debate between Luo Yonghao and the restaurant chain Xibei regarding "pre-made dishes" has led to significant financial repercussions for Xibei, with a reported daily revenue drop of 1 million yuan following Luo's comments, escalating to an estimated 2-3 million yuan per day thereafter [1][4]. Group 1: Financial Impact - Xibei's daily revenue decreased by 1 million yuan on September 10 and 11, with projections of a further decline to 2-3 million yuan starting September 12 [1]. - The controversy has resulted in a noticeable drop in customer traffic for Xibei [1]. Group 2: Industry Reactions - Prominent figures in the restaurant industry have expressed support for Xibei, emphasizing the challenges faced by businesses and the importance of constructive criticism rather than damaging accusations [4]. - Luo Yonghao's comments have sparked a broader discussion about the transparency of pre-made dishes in the restaurant industry, with calls for legislative action to protect consumer rights [4][8]. Group 3: Legal and Regulatory Aspects - Legal opinions suggest that Xibei's use of certain pre-made ingredients may violate existing regulations, raising concerns about potential false advertising [5]. - A draft national standard for pre-made dishes is set to be publicly reviewed, which could standardize definitions and disclosure requirements for restaurants [6][7]. Group 4: Consumer Awareness - Luo Yonghao has stated that while he does not oppose pre-made dishes, consumers have the right to know whether restaurants use them, advocating for greater transparency in the industry [9]. - The debate highlights a disconnect between consumer expectations for freshness and the reality of industrial food processing methods used by some restaurants [10].

Core Viewpoint - The ongoing debate between Luo Yonghao and the restaurant chain Xibei regarding "pre-made dishes" has highlighted significant issues in the restaurant industry, particularly concerning transparency and consumer rights [1][10]. Group 1: Impact on Xibei - Luo Yonghao's claim about Xibei serving pre-made dishes has led to a noticeable decline in Xibei's business, with daily revenue dropping by 1 million yuan on September 10 and 11, and an expected decrease of 2 to 3 million yuan starting September 12 [2]. - Xibei's CEO, Jia Guolong, emphasized that the restaurant does not serve any pre-made dishes and expressed the urgency of addressing the situation to mitigate further damage [2][6]. Group 2: Industry Reactions - Many prominent figures in the restaurant industry have publicly supported Xibei, indicating a divide between public opinion and industry sentiment [7]. - Yu Donglai, the owner of a well-known restaurant, expressed gratitude for Xibei and similar brands, highlighting the challenges faced by entrepreneurs and the importance of constructive criticism rather than condemnation [7]. Group 3: Legal and Regulatory Developments - A draft national standard for pre-made dishes, led by the National Health Commission, has passed expert review and will soon seek public opinion, marking a significant step towards regulatory clarity in the industry [8][9]. - The new standards will require restaurants to disclose their use of pre-made dishes, transitioning the industry from unregulated growth to a more compliant framework [10]. Group 4: Luo Yonghao's Position - Luo Yonghao clarified his stance on pre-made dishes, stating he does not oppose them but advocates for transparency regarding their use in restaurants [10]. - During a live broadcast, he criticized Xibei's claims of not using pre-made dishes, arguing that the lack of national standards does not justify misleading consumers about the freshness of ingredients [10][11].

Core Viewpoint - The ongoing debate between Luo Yonghao and the restaurant chain Xibei regarding the use of pre-prepared dishes has led to significant financial repercussions for Xibei, with a reported daily revenue drop of 1 to 3 million yuan due to the controversy [1][8][10]. Group 1: Financial Impact - Xibei's daily revenue has reportedly decreased by 1 million yuan on September 10 and 11, and is estimated to drop by 2 to 3 million yuan on September 12 [8][10]. - The CEO of Xibei, Jia Guolong, expressed that the business could suffer but emphasized the importance of clarifying the truth behind the allegations [10][11]. Group 2: Public Response and Legal Action - Jia Guolong announced intentions to sue Luo Yonghao, stating that the company’s legal department is handling the matter [10]. - Despite receiving advice to remain silent, Jia chose to confront the issue publicly, indicating a strong stance against the allegations [11]. Group 3: Luo Yonghao's Position - Luo Yonghao clarified that he does not oppose pre-prepared dishes but aims to promote transparency in the pre-prepared food market and protect consumer rights [12][14]. - During a live broadcast, Luo criticized Xibei's claims of not using pre-prepared dishes, arguing that the lack of national standards for pre-prepared food makes such assertions misleading [14][16]. Group 4: Industry Practices - Luo highlighted the use of additives in Xibei's food products, such as a fish with an 18-month shelf life, questioning the freshness of the ingredients served to customers [16]. - He pointed out that while using pre-prepared dishes is legal, transparency in labeling is crucial, citing the example of a competitor, Laoxiangji, which clearly distinguishes between freshly made and pre-prepared dishes [18].