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Restaurant chain Chef Fei removes controversial slogan amid online scrutiny_我的网站

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A | PHILADELPHIA -- A suspect has been arrested in an airport parking garage shooting that killed a Philadelphia police officer and injured another last week, authorities said. Police have scheduled a Monday afternoon news conference to release more information.Authorities said the two officers had just arrived at work at about 11 p.m. Thursday when they heard breaking glass and saw several people breaking into a car in the parking lot at Philadelphia International Airport. A confrontation ensued, and the two officers and one of the suspects were shot.Fifty-year-old Officer Richard Mendez, who had been on the force for more than two decades, was shot four times and was pronounced dead at a hospital. Officer Raul Ortiz, a 20-year veteran of the force, was shot once in his arm and was released from the hospital Saturday.Authorities said the suspects fled in an SUV reported stolen a week ago that was later seen at a hospital dropping off 18-year-old Jesus Herman Madera Duran, who authorities said was believed to be involved in the confrontation with the officers. Duran had been shot in the chest, abdomen and left arm and was pronounced dead around 11:30 p.m. Thursday.It was unclear if any other suspects were wounded in the shooting or how many of them fired weapons, authorities said. Interim Police Commissioner John Stanford noted that the shooting came only a week after three officers were shot and wounded while responding to a call and called the new shooting “a numb, numb moment for us.”The slain officer’s gun had not been located at the time and it wasn’t immediately known whether anyone fired it, Stanford said. Police released video showing “at least one suspect,” as well as the vehicle used to drop off Madera Duran at Children’s Hospital of Philadelphia.A reward totaling at least $184,500 was offered for information leading to an arrest after the $30,000 posted by two local police unions was supplemented by money from other police groups, businesses, and Pennsylvania and New Jersey residents. That’s in addition to $20,000 offered by the city for information that leads to an arrest and conviction.。 (ECNS) -- Hunan cuisine restaurant chain Chef Fei has begun removing its long-running slogan, "National King of Stir-Fried Pork," following widespread online debate over how the title was awarded. Chef Fei (Feidachu), which operates more than 200 restaurants across China, has come under scrutiny in recent days over the slogan -- prominently used in its branding for nearly six years. The title was awarded in late 2020 by the China Cuisine Association following an entirely online "National Stir-Fried Pork Competition." Contestants were required to submit a three- to five-minute cooking video along with photos of their dishes. The final results were based equally on public online voting and scores from professional judges who assessed the submissions remotely, with no live tasting or blind taste test involved. Chef Fei founder Fei Lianghui received 19,278 public votes, ranking first in the competition and earning the title "National King of Stir-Fried Pork." The phrase was subsequently displayed beneath the Chef Fei logo at its restaurants and was also chanted by staff when serving the chain's signature dish, stir-fried pork with chili peppers. After details of the competition's judging process resurfaced on Chinese social media in early August 2026, the issue quickly became a trending topic. Critics questioned how the taste and quality of a dish could be properly judged based solely on videos and photos. Legal experts also raised concerns that the phrase "National King" could be interpreted as an absolute or superlative advertising claim, potentially placing it in a gray area under China's advertising regulations. Questions were also raised over the commercial use of the title, as the original award was granted to Fei Lianghui as an individual rather than to the restaurant chain itself. Reporters have since noticed signs that Chef Fei is quietly phasing out the slogan. The phrase has disappeared from the brand's official customer service messages. At several restaurants in Beijing, the slogan could still be seen on printed menus, but it was no longer used in in-store broadcasts. Some interior walls also showed signs that promotional wording had been removed, while staff had stopped referring to the title when serving the signature dish. (By Helen Mo, intern Xu Wenda) 。