Core Viewpoint - The article discusses the debate surrounding frozen broccoli, particularly its preservation methods, nutritional value, and consumer preferences, highlighting the differences between frozen and fresh produce [1][12]. Group 1: Reasons for Freezing Broccoli - Broccoli is commonly frozen to extend its shelf life and maintain nutritional value, as fresh vegetables lose nutrients over time during transportation and storage [3][4]. - The transportation time for fresh broccoli varies significantly, with some reaching markets within 48 hours, while others may take several days, impacting freshness and nutrient retention [2][3]. - Frozen vegetables can provide year-round availability and price stability, which is crucial for restaurant chains [4]. Group 2: Freezing Process - The freezing process involves harvesting broccoli on the same day or the next, followed by quick processing that includes blanching and rapid freezing at temperatures between -20 to -30 degrees Celsius [5][6]. - Blanching, or "killing green," is a critical step that deactivates enzymes that can degrade nutrients, ensuring that frozen vegetables maintain their quality over time [6][7]. Group 3: Nutritional Value of Frozen Broccoli - Nutritional experts suggest that frozen broccoli can have comparable nutritional value to fresh broccoli, especially when fresh produce has been stored for several days [7][10]. - Studies indicate that while fresh vegetables may initially have higher vitamin C content, frozen vegetables can surpass them in nutrient retention over time due to reduced degradation [8][9]. - The shelf life of frozen broccoli can extend up to two years without the need for preservatives, making it a practical option for consumers [11]. Group 4: Consumer Preferences and Market Trends - There is a growing acceptance of frozen vegetables among consumers, with recommendations from dietary guidelines treating frozen and fresh produce equally [12]. - Despite the higher retail price of frozen broccoli compared to fresh, there is a demand from both restaurants and home users, particularly among busy individuals seeking convenience [12]. - Nutritional experts advise against home freezing of vegetables, as industrial freezing processes are more effective in preserving quality and safety [13].

Core Viewpoint - The nutritional value of frozen broccoli is generally lower than that of freshly picked broccoli but higher than that of broccoli stored at room temperature for more than three days [1][15]. Group 1: Freshness and Supply Chain - The debate around pre-prepared dishes has highlighted the importance of ingredient freshness, particularly broccoli [2]. - Broccoli is grown across most regions in China, with a quick transportation time of about 2 hours from the harvesting site to major markets in Beijing [4]. - In contrast, the time taken for broccoli to reach local markets can range from 3 to 6 days, depending on the distance from the production area [5]. Group 2: Freezing Technology - Frozen preservation is a common method for extending the shelf life of vegetables, as it slows down enzymatic activity and microbial growth [6]. - The freezing process involves harvesting, pre-treatment (blanching), and rapid freezing to maintain nutritional quality [8][9]. - Proper freezing techniques can prevent nutrient loss and maintain the quality of the vegetables over time [10]. Group 3: Nutritional Comparison - Studies indicate that the nutritional content of frozen broccoli can be comparable to that of fresh broccoli, particularly in terms of vitamin C and folate [12][13]. - Research shows that while fresh vegetables lose vitamin C rapidly when stored at room temperature, frozen vegetables can retain their nutritional value over time [15]. - Frozen broccoli can have a shelf life of up to 2 years without the need for preservatives, making it a practical choice for consumers [16]. Group 4: Market Demand and Consumer Behavior - The retail price of frozen broccoli is often higher than that of fresh broccoli, reflecting its processing and preservation methods [18]. - Frozen vegetables are increasingly popular among busy consumers, such as fitness enthusiasts and working parents, due to their convenience and extended shelf life [18]. - Nutritionists recommend that while frozen vegetables are a good option, home freezing may not achieve the same quality as commercial freezing [19].

Group 1 - DeepSeek and Yushu Technology were recognized as "smart companies" by MIT Technology Review, highlighting their innovative technology and sustainable business models [3] - The founder of Xibei, Jia Guolong, acknowledged his mistakes in handling a recent controversy and expressed intentions to adopt a more transparent approach, learning from the practices of competitor Pang Donglai [5][6] - Xibei's flagship store in Beijing experienced a significant drop in customer traffic, with a reported decrease of over 70% following the frozen vegetable controversy [12] Group 2 - The ongoing dispute between Jia Guolong and Luo Yonghao regarding the pre-made dishes incident has led to calls for a public live debate to clarify the situation [8][11] - Xibei has temporarily suspended kitchen tours in its restaurants to ensure normal operations and address customer concerns about privacy during filming [12] - The marketing consulting firm Huayi Huayi confirmed that it received over 60 million yuan in consulting fees from Xibei over the past decade, which has sparked discussions about the value of such consulting services [11] Group 3 - Penske Media Corporation (PMC) has filed a lawsuit against Google, alleging that the tech giant illegally used its news content to generate AI summaries, resulting in decreased website traffic [14] - Tesla's German factory plans to increase production due to strong sales data, despite a reported 39% drop in new car registrations in Germany last month [21] - Yao Tang Biotechnology completed a Series B financing round exceeding 300 million yuan, focusing on mRNA and gene editing drug development [22]

Core Viewpoint - The recent controversy surrounding "pre-made dishes" has significantly impacted the customer traffic and sales of Xibei, particularly at its flagship store in Beijing, with a reported drop in dine-in customers by over 70% and a decrease in takeout orders by approximately 12.8% [2][5][12]. Group 1: Customer Traffic and Sales Impact - On September 13, Xibei's flagship store in Liuliqiao, Beijing, experienced a significant decline in customer traffic, with only 37 tables occupied for walk-in customers at noon compared to 140 tables the previous Saturday, indicating a drop of over 70% [5]. - The evening saw a further decline, with the dining area having less than 50% occupancy and no waiting customers, contrasting with previous weekends [5]. - Xibei's founder, Jia Guolong, reported a loss of approximately 1 million yuan in daily revenue on September 10 and 11, with an expected decrease of 200,000 to 300,000 yuan on September 12 [12]. Group 2: Controversy Over Frozen Ingredients - The controversy began when internet celebrity Luo Yonghao criticized Xibei for using "almost all pre-made dishes," leading to public scrutiny of their kitchen practices [8]. - Xibei's management defended their use of frozen broccoli, stating it is sourced from a reliable supplier and processed to ensure food safety and quality, with a shelf life of 24 months [9][11]. - The cost of the frozen broccoli used in the store is reported to be 8.9 yuan per jin, while organic broccoli is priced at approximately 18 yuan per jin in retail [9]. Group 3: Industry Standards and Future Regulations - The incident has sparked discussions about the need for clearer regulations regarding pre-made dishes in the restaurant industry, with calls for national standards to be established [12]. - A draft for national food safety standards for pre-made dishes is reportedly set to be released for public consultation, marking a potential shift towards more regulated practices in the industry [12].

Core Viewpoint - The article discusses the impact of the "pre-made dishes" controversy on the restaurant chain Xibei, highlighting significant drops in customer traffic and sales following public scrutiny and media attention [4][10][23]. Group 1: Customer Traffic and Sales Impact - On September 13, Xibei's flagship store in Beijing experienced a more than 70% decrease in dine-in customer traffic compared to the previous week, with only 37 tables occupied at peak lunch hours versus 140 the week before [5][7]. - The evening saw a low occupancy rate of less than 50% in the dining area, with no waiting customers, indicating a significant decline in overall customer interest [7]. - The store's takeaway orders also fell by approximately 12.8%, with 523 orders recorded compared to 600 the previous Saturday [8]. Group 2: Financial Losses - Xibei's founder, Jia Guolong, reported a loss of approximately 1 million yuan in daily revenue on September 10 and 11, with an expected loss of 2 to 3 million yuan on September 12 due to the controversy [8][23]. - The flagship store's food cost for the frozen broccoli was noted to be 8.9 yuan per jin, while organic broccoli was priced at around 18 yuan per jin in retail [13]. Group 3: Response to Controversy - In response to allegations of using pre-made dishes, Xibei opened its kitchen for public inspection, asserting that their ingredients are sourced and processed to ensure food safety and quality [11][18]. - The kitchen staff emphasized that while some ingredients are pre-processed, the majority of dishes are cooked fresh on-site, countering claims of serving pre-made meals [18][21]. - Jia Guolong stated that Xibei does not serve any pre-made dishes according to national regulations, and the company is committed to clarifying its position amid the ongoing debate [17][23]. Group 4: Regulatory Context - A draft national standard for pre-made dishes is reportedly set to be released for public consultation, which may clarify the legal status and labeling requirements for such products in the restaurant industry [23].

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