這起「羅永浩事件」與西貝餐飲之間的爭議，短短幾天內迅速演變成餐飲圈乃至輿論場上的焦點。原本只是關於「預製菜」的討論，卻因為一位敢言的互聯網創業老將與一家打著「100%無預製菜」旗號的餐飲巨頭的正面交鋒，掀起中國全面性的風暴。

9月12日下午，媒體實地走訪北京的多家西貝門店，從現場情況來看，企業對於此次事件極為重視。其中一家店的店長親自熱情接待了採訪人員，並安排參觀後廚，還特別強調這是因為「賈總（西貝創始人賈國龍）非常看重」此次事件帶來的影響。參觀者必須穿上一次性防護服、佩戴口罩與網帽，方能進入後廚。

走進廚房後可以看到，後廚分為四個主要區域，包括負責麵點的操作間、烤製區、以及中式炒菜的廚房。其中，羅永浩點過的「草原嫩烤羊排」便是在烤製區完成。員工介紹，這道菜主要依靠一台造價十餘萬元的「萬能蒸烤箱」完成，設定溫度為260度，只需9分鐘便能烤好。至於其他菜品是否屬於預製菜，有員工則直言感到「委屈」：認為外界說西貝是預製菜實屬誤會。他解釋道：「你看這道菜出餐時間就幾分鐘，把食材放進水裡煮熟，再淋上蔥油汁就行，哪裡還需要那麼繁瑣的工序？既然現場可以快速完成，為什麼還要搞預製呢？」

在另一家西貝的後廚，冰櫃裡擺放著準備好的蔬菜備菜，還能看到部分腌製泡菜，上面標註的生產日期為9月9日。據門店負責人解釋，中央廚房配送的多數食材都是分店難以自行加工的，例如「拍黃瓜」，中央廚房會事先將黃瓜處理成瓣狀，方便門店直接使用。他還提到，該店每天有四名兼職人員，從清晨五點開始備菜，一直持續到正式廚師上崗，仍然經常「忙不過來」，由此強調現場作業的重要性。

然而，隨著羅永浩在直播中連續發難，這場風波已經對西貝的生意造成實質性的打擊，特別是外賣業務受到嚴重衝擊。北京一家規模較小的分店表示，過去中午高峰期至少有三十多單外賣，忙得幾乎裝不過來，而如今卻只剩下三四單。另一家規模較大的門店也同樣受到影響，以往午餐時段不僅需要排號，外賣訂單甚至能突破兩百單，但如今卻驟降到百單左右，金額幾乎腰斬。

有員工無奈地感嘆，外賣訂單量減少讓他們覺得「非常委屈」，因為辛苦準備卻迎來冷清的業績，心理上難免感到挫敗。

這場由「預製菜」引發的輿論戰，不僅讓西貝陷入公信力危機，也暴露出整個餐飲行業在資訊透明、消費者信任與品牌誠信上的矛盾與隱憂。對西貝而言，這場風波已不再只是關於菜品本身的爭論，而是攸關消費者信任能否修復的嚴峻考驗。

The recent clash between Luo Yonghao and Xibei has become one of the hottest topics in China’s food and beverage industry, turning what was originally a debate about “pre-made dishes” into a full-blown nationwide controversy. On one side is Luo Yonghao, the outspoken internet entrepreneur known for his sharp remarks; on the other is Xibei, a restaurant chain long promoting itself with the slogan “100% free of pre-made dishes.” Their back-and-forth over three days drew enormous public attention, sparking a storm of discussions about food transparency and consumer trust.

On September 12, Phoenix Technology reporters visited several Xibei outlets in Beijing to get a first-hand look. Store managers, fully aware of the incident’s gravity, welcomed the inspection and emphasized that founder Jia Guolong was “taking the issue very seriously.” Visitors had to put on disposable protective suits, masks, and hairnets before entering the kitchens.

Inside, the kitchens were divided into several areas: one for pastry-making, one for roasting, and another for stir-frying. The dish Luo Yonghao had previously ordered, “Tender Roasted Lamb Chops from the Grasslands,” came from the roasting section. According to staff, it was prepared in a multifunctional steam oven worth more than 100,000 RMB, set at 260°C, and roasted for just nine minutes. When asked if other dishes were pre-made, employees expressed frustration. One said: “Calling our food pre-made feels unfair. Look at how quickly this dish comes out. We just boil the ingredients, add a sauce of scallion oil, and it’s ready. There’s no need for complicated pre-preparation.”

At another Xibei location, reporters found refrigerators stocked with prepped vegetables and jars of pickled greens labeled with production dates, such as September 9. A store manager explained that the central kitchen typically handles items that branches can’t easily process themselves—for example, smashing cucumbers into sections before delivery. He also pointed out that four part-time workers start prepping food at 5 a.m. daily and continue until the chefs arrive, yet still “struggle to keep up with the workload,” underscoring that much of the work is indeed done on-site.

Despite these explanations, the backlash from Luo Yonghao’s criticism has already taken a heavy toll on Xibei’s business, especially online orders. A smaller store in Beijing reported that while lunchtime usually brought in 30 or more delivery orders, they only received three or four after the controversy broke out. A larger store that used to see over 200 online orders at lunchtime now receives barely half that amount. The revenue from deliveries has essentially been cut in half.

Employees admitted feeling disheartened: “It’s really frustrating. Our online orders dropped sharply, and it hurts to see business decline so suddenly.”

What began as a debate over whether Xibei uses pre-made dishes has now become a crisis of public trust. The issue highlights deeper challenges for the restaurant industry—transparency in food sourcing, honesty in marketing, and consumers’ right to know. For Xibei, the controversy is no longer just about ingredients; it has turned into a serious test of whether the brand can restore consumer confidence.