率先实现正餐全菜单透明化,“爆改”后的太二如何重塑餐饮信任?

新京报
Dec 19, 2025

在北京一家大型商场里,经过“爆改”后的“新”太二酸菜鱼后厨已经换上了玻璃幕墙,活鱼经过切片,厨师正在颠勺爆炒……当整个餐饮行业和越来越多的消费者聚焦“预制菜”,一场关于餐饮“信任”的变革,正改变着这个规模数万亿的传统行业。 继今年3月启动“5.0鲜活模式”升级后,12月18日,太二酸菜鱼继续启动升级大动作:全面启动全菜单透明分类制度,根据食材新鲜度和预处理程度,将菜品划分为四大类别,成为餐饮业内...

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