近日，中式面馆连锁品牌‘和府捞面’因被质疑使用预制面而非现煮面条而引发舆论关注。面对争议，和府捞面迅速作出回应，澄清其产品采用的是‘半成品鲜面’，并非消费者通常理解的‘冷冻预制面’。公司强调，所有面条均在中央厨房统一制作后冷链配送至门店，在保证食品安全与口味一致性的同时，也提升了出餐效率。和府捞面表示，这种模式是现代餐饮标准化运营的常见做法，并非偷工减料，反而有助于控制品质、减少浪费。此外，品牌还邀请消费者参观其供应链和后厨流程，以增强透明度与信任感。业内专家指出，随着餐饮工业化程度提高，‘预制’不等于‘劣质’，关键在于原料选择、加工工艺及监管标准。和府捞面此次主动沟通、积极释疑的做法，体现了品牌对消费者关切的重视，也为行业如何应对类似舆情提供了参考。目前，和府捞面在全国拥有数百家门店，主打‘书房里的面馆’文化定位，近年来凭借标准化运营快速扩张。此次事件虽引发短期讨论，但若能持续提升产品透明度与用户体验，有望进一步巩固其市场地位。
Recently, Chinese noodle chain ‘He Fu Noodle’ faced public scrutiny over allegations that it uses pre-made noodles instead of freshly cooked ones. In response, the brand clarified that it utilizes ‘fresh semi-finished noodles,’ not the frozen, mass-produced instant noodles typically associated with the term ‘pre-made.’ The company explained that all noodles are uniformly produced in a central kitchen and delivered to stores via cold-chain logistics, ensuring food safety, consistent flavor, and operational efficiency. He Fu Noodle emphasized that this approach is a standard practice in modern restaurant operations—not a cost-cutting shortcut—and actually helps maintain quality control and reduce waste. To build trust, the brand has also invited customers to tour its supply chain and kitchen facilities. Industry experts note that as restaurant industrialization advances, ‘pre-made’ does not inherently mean ‘low quality’; what matters most are ingredient sourcing, processing methods, and regulatory standards. He Fu Noodle’s proactive communication demonstrates its responsiveness to consumer concerns and offers a model for how brands can address similar controversies.Currently operating hundreds of outlets nationwide, He Fu Noodle markets itself as a ‘noodle shop in a study room,’ blending cultural ambiance with standardized service. While this incident sparked short-term debate, continued transparency and enhanced customer experience could further solidify its market position.
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