Core Viewpoint - The article discusses the paradox of the restaurant chain Xibei, which, despite facing significant online criticism, continues to attract long queues of customers in physical locations, highlighting the disconnect between online sentiment and real-world consumer behavior [5][10][20]. Group 1: Online Criticism vs. Real-World Demand - Many online critics of Xibei have likely never dined there, as evidenced by the continued customer turnout despite negative reviews [6][10]. - The criticism directed at Xibei is more about its public relations and brand image rather than the quality of its food [10][11]. - The phenomenon of online backlash does not equate to a brand's demise; rather, it reflects a broader social behavior where criticism can be a form of social expression [13][22]. Group 2: Consumer Behavior and Preferences - Consumers prioritize their personal cravings over online opinions, leading them to choose Xibei for its unique offerings, such as its signature dishes [15][19]. - Xibei has established a reputation for safety and consistency, which is particularly appealing to families with children, contributing to its sustained popularity [16][18]. - The brand has a loyal customer base, with 70% of its patrons being repeat customers, indicating a strong connection to its offerings despite external criticism [18][24]. Group 3: Brand Resilience and Market Position - Xibei has survived numerous controversies without significant damage to its business model, suggesting a robust market position [19][20]. - The brand's ability to meet consumer needs in a standardized manner has allowed it to thrive, even amidst public relations challenges [19][22]. - The article concludes that the only real threat to Xibei's existence would be a failure in product quality, as it has maintained a clean safety record over its 37 years of operation [24].

Core Viewpoint - The recent surge in the stock prices of pre-prepared food companies in A-shares is attributed to the public's renewed interest in the pre-prepared food industry, sparked by the apology from Jia Guolong and the upcoming national food safety standards for pre-prepared foods [1][5]. Group 1: Stock Performance - As of September 15, several companies, including Huifa Food, Guolian Aquatic, and Tiankang Biological, saw stock price increases of over 5%, with Delisi reaching a daily limit increase [2]. - Among the rising stocks, suppliers of pre-prepared food, such as Qianwei Yangchun and Longda Meishi, are also noted [3]. Group 2: Regulatory Developments - The significant stock price increase is linked to the approval of the draft national food safety standards for pre-prepared foods by the National Health Commission on September 13, which will provide a unified "identity certification" and safety baseline for the industry [5]. - The pre-prepared food industry has seen regulatory developments only in the past three years, with standards being gradually established [8]. Group 3: Industry History and Trends - The pre-prepared food industry in China dates back to the 1990s, with significant developments occurring between 2000 and 2005, when many of the currently rising companies were registered [6]. - The rise of pre-prepared foods has been facilitated by the emergence of central kitchens and cold chain logistics since 2008, allowing for standardization and wider adoption across various restaurant types [12]. Group 4: Consumer Perception and Market Dynamics - Consumers express concerns about the safety of pre-prepared foods, reflecting a deeper frustration over the loss of transparency regarding food preparation [10]. - The convenience and cost-effectiveness of pre-prepared foods make them appealing to both large and small restaurants, leveling the playing field in the food service industry [12].

Core Viewpoint - The article discusses the controversy surrounding the food quality at Xibei restaurant, particularly focusing on the preparation process of dishes that were criticized by a public figure, highlighting the need for transparency and quality assurance in the food industry [36]. Group 1: Food Preparation Process - The chef explained that the "grassland tender roasted lamb chops" and "scallion roasted fish" were pre-cooked and required additional heating before serving [5][36]. - Upon ordering the scallion roasted fish, the chef retrieved a previously processed sea bass from the cold storage, which had been thawed and cleaned [7][36]. - The fish was brushed with a sauce purchased from a supplier, and small holes were poked in the fish to prevent the skin from puffing up during cooking [11][13]. Group 2: Quality Control and Consumer Perception - The cold storage lacked a label indicating the thawing and storage date of the sea bass, raising concerns about freshness [9][36]. - The fish was cooked in an oven at 260 degrees Celsius for 10 minutes, which differs from traditional grilling methods, potentially affecting consumer expectations [15][36]. - Customer reviews on platforms like Dianping showed mixed reactions to the dish, with some praising its taste while others criticized the freshness and quality [33][36]. Group 3: Industry Implications - The incident highlights the importance of maintaining quality control and transparency in food preparation processes for chain restaurants [36]. - The restaurant's response to public criticism and the need for continuous improvement in food quality and customer experience are emphasized [36].