Recently, Chinese noodle chain ‘He Fu Noodles’ sparked public discussion after being accused by consumers of using ‘pre-made meals.’ In response, the brand clarified that its offerings are not entirely reliant on industrial pre-prepared ingredients. Instead, it employs a central kitchen system to uniformly prepare broths and standardize ingredient processing, while final cooking and assembly—such as boiling noodles and plating—are completed in-store to balance efficiency and quality. The company emphasized that this approach is a common practice in the chain restaurant industry, ensuring consistent taste and food safety across its hundreds of outlets nationwide. He Fu Noodles also noted that its signature broths require hours of slow simmering, and certain key components are still prepared fresh at each location to preserve authentic flavors. The controversy highlights growing consumer sensitivity toward the ‘pre-made’ label and has prompted brands to enhance transparency and communication strategies. Moving forward, He Fu Noodles pledged to further disclose its kitchen processes, build customer trust, and continuously refine its product experience by striking a better balance between standardization and on-site preparation.
近日，中式面馆品牌‘和府捞面’因被消费者质疑使用‘预制菜’而引发关注。面对争议，和府捞面迅速作出回应，强调其产品并非完全依赖工业化预制，而是采用中央厨房统一熬制汤底、标准化处理食材，并在门店现场完成煮面与组装，以兼顾效率与品质。公司表示，这种模式是连锁餐饮行业普遍采用的标准化运营方式，旨在确保全国数百家门店口味一致、食品安全可控。同时，和府捞面指出，其汤底需经数小时慢炖，部分核心配料仍由门店现做，以保留传统面食的风味。此次事件反映出消费者对‘预制菜’标签日益敏感，也促使餐饮品牌在透明度与沟通策略上做出调整。和府捞面承诺将进一步公开后厨流程，增强顾客信任，并持续优化产品体验，平衡标准化与现制之间的关系。
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