2025年9月10日，中國知名餐飲品牌西貝陷入一場關於「預製菜」的輿論風波。起因是知名企業家羅永浩在社交平台公開吐槽，直言自己下飛機後與同事在西貝用餐，卻發現餐桌上幾乎全是預製菜，價格還不便宜，他更批評這種用餐體驗「太惡心」，並呼籲國家應盡快立法，強制餐館標註是否使用預製菜。此言一出，立即引發社會廣泛討論，特別是消費者對外食健康與透明度的關注，再次被推向輿論焦點。

面對批評，西貝方面迅速作出回應。客服人員在接受媒體採訪時明確表示，羅永浩所指的「全是預製菜」並不屬實。根據西貝的說法，餐廳的招牌菜「牛大骨」每天早晨都由廚房現煮，並非工廠批量製作後再加熱；同樣，西貝最具特色的「莜面」是由店內廚師現場手工搓製完成，而店內常見的各式炒菜，則使用每日配送的新鮮蔬菜，現點現炒。西貝強調，其核心菜品並不存在「完全依賴預製」的情況。

然而，這場爭議之所以引起矛盾，還與西貝創始人賈國龍的既往言論有關。賈國龍曾在公開採訪中表示：「好菜全是預製出來的，只要越高級，預製程度就越高，預製菜是餐飲未來的大趨勢。」這樣的觀點與此次西貝官方的澄清說法，形成鮮明對比，讓外界更加質疑西貝在實際操作中，是否在更大範圍內使用了預製食品，只是程度和範疇不同。

值得注意的是，西貝本身是中國餐飲行業的頭部品牌之一。自1988年在內蒙古巴彥淖爾創立以來，西貝以「莜面村」的招牌形象迅速擴張，截至2025年，西貝在全國已擁有近400家門店，覆蓋62座城市，員工規模達到1.7萬人。近年來，西貝積極推進品牌轉型，2024年底曾連續獲得「服務家庭超2億人次」、「中國專業兒童餐第一品牌」等市場地位認證。2025年更是重要轉折之年，賈國龍重新回歸擔任集團CEO，並推動品牌煥新。同年，西貝的第一家海外門店也正式落戶美國洛杉磯，標誌著西貝從國內領軍餐飲企業邁向全球化的新一步。

因此，這起「預製菜爭議」不僅僅是一次單純的消費糾紛，而更像是一場關於中國餐飲行業未來走向的縮影。一方面，隨著消費者愈加注重餐飲的真實、新鮮與健康，他們對「預製菜」的抗拒情緒持續升高；另一方面，餐飲業者卻普遍認為預製食品能提升效率、降低成本，是規模化發展的必然選擇。西貝身處這場拉鋸的核心位置，其如何平衡「效率」與「體驗」、「成本」與「誠信」，將直接影響品牌的市場口碑與國際化之路。

整體而言，羅永浩的吐槽雖然帶有個人情緒，但卻點燃了大眾心中早已存在的疑慮。此次事件可能會迫使西貝乃至整個餐飲行業，重新審視自身對「預製菜」的定位與標註制度，也可能加速推動監管層面上的透明化改革，讓消費者在用餐時能擁有更多知情權與選擇權。

On September 10, 2025, well-known Chinese restaurant brand Xibei found itself at the center of a heated debate over the use of pre-made dishes. The controversy began when prominent entrepreneur Luo Yonghao took to social media to complain about his dining experience at Xibei. Luo said that after getting off a flight, he went with colleagues to eat at the chain, only to discover that “almost everything was pre-made,” yet still expensive. He bluntly described the experience as “disgusting” and called on the government to legislate mandatory labeling to disclose whether restaurants use pre-prepared dishes. His comments quickly ignited widespread discussion, reflecting growing public concern about food transparency and dining quality in China.

Xibei responded promptly to the criticism. Customer service staff clarified to the media that Luo’s claims did not reflect reality. According to the company, its signature beef marrow bones are freshly boiled every morning rather than being factory-produced in bulk. Likewise, its hallmark oat noodles are hand-rolled in the restaurant by chefs, and stir-fried dishes are made from fresh vegetables delivered daily, cooked on-site to order. Xibei emphasized that its key offerings are not reliant on pre-made production methods.

However, the controversy gained further traction because of remarks previously made by Jia Guolong, Xibei’s founder. Jia has openly stated in past interviews that, “All good dishes are pre-made to some extent. The more high-end a dish is, the greater the level of preparation involved. Pre-made dishes represent the future of the food and beverage industry.” This apparent contradiction between the founder’s philosophy and the company’s recent denials has led to further skepticism. Many are now questioning the true scale of pre-prepared food usage at Xibei and whether its official claims are downplaying the practice.

Xibei itself holds a major presence in China’s dining landscape. Founded in 1988 in Bayannur, Inner Mongolia, the company has grown into one of the country’s top restaurant chains. By 2025, Xibei operates nearly 400 outlets across 62 cities with a workforce of around 17,000 employees. In recent years, it has actively pursued brand transformation. By late 2024, it had already served over 200 million families, sold more than 40 million children’s meals, and secured recognition as “China’s No.1 Children’s Meal Brand.” In 2025, Jia Guolong resumed his role as CEO and launched a brand refresh initiative. The same year also marked a milestone in the company’s international expansion, as Xibei opened its first overseas branch in Los Angeles, signaling the start of its global ambitions.

This pre-made food controversy is not just about a single dining complaint but also highlights the broader direction of China’s restaurant industry. On one side, consumers are increasingly demanding freshness, authenticity, and health in their meals, showing resistance toward heavily processed or pre-prepared food. On the other side, many restaurateurs see pre-made dishes as essential for efficiency, scalability, and cost control. Xibei, positioned at the heart of this debate, now faces the challenge of balancing efficiency and authenticity, cost management and brand trust—decisions that will directly influence its reputation and its global strategy.

In the end, while Luo Yonghao’s criticism may have carried a personal tone, it struck a nerve with a wide consumer base. The incident could pressure not only Xibei but the entire food service industry to reevaluate how they present and label pre-made dishes. It may also accelerate regulatory discussions around transparency and consumer rights, ensuring that diners have the information they need to make informed choices.