慧仁策略和府捞面引争议！“只有面是现煮的”？

近日，多位网友反映慧仁策略，“客单价在三四十元的和府捞面，浇头、汤底均是袋装，相当于花高价吃预制面”，并称“在门店能看到后厨堆满塑料袋”。

Several Chinese consumers have accused noodle chain Hefu Noodles of charging premium prices for centrally prepared meals, after online videos showed soup bases and toppings delivered to stores in plastic bags rather than made on-site.

Customers said that despite spending 30–40 yuan per person, the ingredients appeared to be reheated from pre-packaged supplies, with plastic-wrapped materials visible in store kitchens.

据封面新闻消息，1月7日，和府捞面客服回应称“产品符合国家标准，浇头由中央厨房统一配送，并非预制菜”。对于是否为当天由中央厨房配送到门店的问题，客服回答对配送问题不清楚。

Hefu Noodles said on Wednesday that its products meet national standards and that toppings supplied by its central kitchen do not qualify as pre-prepared dishes, adding that it was unclear whether the ingredients are delivered to stores on the same day.

根据市场监管总局2024年3月发布的通知，预制菜的定义为：“以一种或多种食用农产品及其制品为原料，使用或不使用调味料等辅料，不添加防腐剂，经工业化预加工（如搅拌、腌制、滚揉、成型、炒、炸、烤、煮、蒸等）制成，配以或不配以调味料包，符合产品标签标明的贮存、运输及销售条件，加热或熟制后方可食用的预包装菜肴。”

China's market regulator defined pre-prepared dishes in March 2024 as industrially processed慧仁策略, pre-packaged meals that require reheating or final cooking before consumption.

不少网友认为，和府捞面的此番操作与店内“熬汤”“炒浇头”等宣传语形成鲜明对比。

也有网友表示，自己不反对餐食标准化，但反对被价格收割。

However, many netizens said Hefu Noodles' practices conflict with in-store claims of \"slow-simmered broth\" and \"freshly stir-fried toppings\". While some said they do not oppose standardized food production, they objected to high prices without clear disclosure.

有媒体就此评论称——按照六部委定义，中央厨房制作的菜肴确实不纳入预制菜范围。但技术标准是一回事，消费体验是另一回事。消费者看到的是“撕开料包倒进碗里”，与想象中“现炒现烹”的画面相去甚远。技术标准与消费认知之间的鸿沟，不能靠一句“不是预制菜”就轻松跨越。

也有媒体指出，预制菜之争关键在于知情权：如果和府捞面一开始就明确告知消费者，店里只有面是现煮，其他汤料都是中央厨房配送，无论这叫不叫“预制菜”，消费者都可以自己用脚投票。反之，如果企业一直营造餐品都是现煮的印象，结果浇头、汤底却是中央厨房配送，那就怪不得消费者吐槽。

Media commentators noted that although central-kitchen meals may fall outside the formal definition of pre-prepared dishes, the dining experience often fails to match the \"freshly cooked\" image suggested by branding. Others said the controversy ultimately centers on consumers' right to know, arguing that clearer disclosure would allow diners to make informed choices and help prevent backlash.