Analysis of R&D Investment in Xibei's Prepared Dishes

Based on public information, Xibei’s R&D investment in the prepared dishes sector is comprehensive, covering multiple dimensions such as capital, teams, facilities, and technologies.

• Jia Guolong Kung Fu Dishes Project
  : Xibei has invested approximately
  RMB 2 billion
  in total in this project, which was a major investment decision made during the COVID-19 pandemic when enterprises generally faced cash flow crises [1][2].

• 2017
  : Invested
  RMB 60 million
  to build the Xibei Wuchuan Oat Noodle Processing Factory, of which
  RMB 15 million
  was spent solely on importing a complete set of processing equipment from Switzerland’s Bühler [3].
• Technology Update Investment
  : Invests
  RMB 2-3 million
  annually in factory technology updates.
• 2023
  : Invested
  RMB 3 million
  to upgrade and transform the factory production lines [3].

• R&D Team
  : Xibei currently has a professional R&D team of
  over 300 people
  [1][4].
• Food Science Team
  : Among them,
  32 people
  focus on food science R&D [1].

• Xibei has established a
  research team of over 300 people
  that travels across the country to seek out classic local cuisines, providing rich dish resources and process references for product R&D [2].

• Guangzhou R&D Center
  : In March 2020 during the COVID-19 pandemic, Xibei made up its mind to allocate resources and invest heavily in the prepared dishes track, and began constructing the Guangzhou R&D Center [1].

• Xibei has
  7 super kitchens
  across the country, including
  four central kitchens
  [5].
• Total Production Area
  : 258,000 square meters.
• Daily Production Capacity
  : 1 million servings of various products [5].

• Quick-freezing Fresh-locking Technology
  : Adopting advanced quick-freezing fresh-locking technology, newly prepared dishes are sent into a quick-freezing tunnel, and it only takes
  30 minutes
  at the fastest to lower the core temperature of the dishes to
  -18°C
  . When consumers receive the dishes and heat them for consumption within
  270 days
  , they can still retain the “wok hei” similar to that of freshly cooked dishes [2].

• Seed R&D
  : Xibei collaborates with the Inner Mongolia Academy of Agricultural Sciences to develop
  organic oat noodle seeds
  , and controls ingredient quality from the source [3].
• Spectral Detection Technology
  : Applies spectral detection technology to ingredient screening to ensure raw material quality [3].

• Multi-temperature Zone Storage
  : Adopts multi-temperature zone storage technology for precise preservation of ingredients [3].
• Segmented Cold Chain
  : Implements a segmented cold chain logistics system to ensure full cold chain coverage from factories to stores [3].

• Gradually shifts from high-end famous dishes (such as Lion’s Head, Buddha Jumps Over the Wall) to home-style dishes and rice-companion dishes (such as Kung Pao Chicken, Yuxiang Shredded Pork, Mapo Tofu, Scrambled Eggs with Tomatoes) [1].

• Solves the texture problem of prepared dishes after reheating: such as technical difficulties including poor texture of eggs after freezing and reheating, and softening of chili peppers after reheating pork braised with chili peppers [1].

• Constructs a modern Chinese cuisine system of “Traditional Chinese Cuisine Cooking Art + Modern Food Technology” [1][2].
• Pursues perfection in product production standards, positions the ratio of process to raw materials as
  6:4
  , and emphasizes the importance of process [2].

[1] Securities Times - “Jia Guolong, Founder of Xibei, Has Changed” (https://www.stcn.com/article/detail/679601.html)

[2] The Paper - “What Gives Jia Guolong Kung Fu Dishes the Confidence to Bet Big on a 100-billion-yuan Future?” (https://www.thepaper.cn/newsDetail_forward_14375718)

[3] FoodTalks - “Prepared Dishes Are a Trend, but ‘Whether It’s Expensive’ Is the Real Question Xibei Needs to Answer Well” (https://www.foodtalks.cn/news/59290)

[4] Southern Weekend - “After 100 Days of Silence, Jia Guolong Responds to Xibei’s Prepared Dishes Controversy for the First Time” (https://news.southcn.com/node_64549305f1/935f27d88c.shtml)

[5] All Food Online - “Xibei and Jiu Mao Jiu Invest Over 1 Billion Yuan, How to Build a Profitable Central Kitchen?” (http://www.iallfood.com/nd.jsp?id=2061)