近日，關於知名餐飲品牌「太二酸菜魚」的話題在網路上引發熱議，特別是其在部分城市大規模出現停業、關門的狀況。9月16日，有瀋陽網友爆料，表示原本想去品嚐太二酸菜魚，卻發現瀋陽所有的分店竟然全數關門。隨後，太二酸菜魚客服也回應確認此事屬實。媒體進一步調查顯示，在大眾點評平台上，瀋陽地區的太二門店狀態均已顯示「歇業關閉」，有的店舖電話無法接通，有的甚至已刪除聯繫方式。

不僅僅是瀋陽，杭州的經營狀況同樣令人擔憂。據報導，目前杭州共有23家太二酸菜魚，但其中不少門店處於暫停營業、尚未開業或歇業的狀態。9月14日，有媒體記者前往其中一家門店體驗發現，點單僅7分鐘後，三道菜便全部上桌。店員解釋稱，雖然魚是由總部統一配送，但會在門店現場切片與腌制，並強調品牌一向標榜「活魚現做」，而非依靠預製菜。然而，相關行業人士與產業報告指出，太二酸菜魚實際上依靠中央廚房與集採模式運作，大部分原料如魚片、酸菜及調味品，都是提前加工準備好的，門店只需再進行簡單烹飪即可。

在杭州，部分太二門店經營異常的情況已經浮現，例如大悅城店與萬象城店目前顯示為暫停營業，亞奧天地店則尚未開業，另有6家分店已經正式歇業。這些狀況引發外界對品牌發展前景的質疑。9月15日，「太二酸菜魚為何沒人吃了」的話題更一度登上熱搜，引發消費者與業內人士的廣泛討論。外界認為，太二酸菜魚在全國快速擴張的同時，產品的標榜與實際做法之間出現落差，加上餐飲市場競爭激烈，可能是導致部分門店經營困境的重要原因。

整體而言，太二酸菜魚近年在中國多地迅速佈局，憑藉年輕化的品牌定位與獨特的菜品口味曾深受消費者追捧，但近期的停業風波與「預製菜」爭議，或將成為其品牌口碑與市場表現的一大考驗。

Recently, the popular Chinese restaurant brand “Tai Er Suancaiyu” (太二酸菜鱼), known for its pickled fish dishes, has faced a wave of closures and negative attention. On September 16, a netizen in Shenyang revealed that all Tai Er branches in the city had suddenly shut down. The company’s customer service later confirmed that this was indeed true. Searches on review platforms like Dianping showed that every Tai Er location in Shenyang was marked as permanently closed, with some stores’ phone numbers disconnected and others having removed their contact details entirely.

The problems are not limited to Shenyang. In Hangzhou, where there are 23 Tai Er outlets, many are reportedly in abnormal operating conditions. Several stores have either suspended operations, remain unopened, or have already shut down. On September 14, a journalist visited one of the Hangzhou branches and found that after placing an order, three dishes were served within just seven minutes. Staff explained that while the fish was delivered by headquarters, it was sliced and marinated in-house, insisting that Tai Er maintained its brand promise of “live fish freshly cooked.” However, industry insiders and reports have contradicted this claim, noting that most of the ingredients—including fish fillets, pickled vegetables, and seasonings—are pre-prepared through centralized procurement and processed in regional central kitchens, leaving local branches to only finish simple cooking steps.

Data from Hangzhou shows that several branches are in unusual states: the Joy City and MixC locations are listed as temporarily closed, the Aotiandi branch has not yet opened, and six other outlets have permanently shut down. On September 15, the topic “Why has no one been eating Tai Er Suancaiyu lately?” went viral on Chinese social media, sparking heated discussions. Many observers suggest that the company’s aggressive nationwide expansion, coupled with a widening gap between its advertised “fresh” brand image and the reality of centralized pre-prepared dishes, has contributed to its recent struggles in an increasingly competitive dining market.

Overall, Tai Er Suancaiyu, once popular among younger diners for its trendy image and distinctive flavors, now faces serious challenges as consumer trust and operational stability are being put to the test.