Although the calorie of Guandong cooking is low, the sodium content is amazing. The original soup in a big bowl is 400 ml, and the sodium content is as high as 732 mg. The sodium content of 36g of scientific noodles is close to 500 mg, and the Department of Health recommends that the daily sodium intake is 2400 mg. As far as possible, the natural ingredients such as Pleurotus eryngii, radish, corn shoots and bamboo shoots are selected for Guandong cooking, and winter flour is used instead of scientific noodles.

Extended data:

After the water is boiled, it is a normal physical phenomenon that Guandong boils and floats, which has nothing to do with food additives. It looks solid, but it's just the appearance, and it also has moisture and gaps inside.

When the heat of water slowly enters the Guandong cooking, it will produce steam, but this gas will not run out, and it will fill the Guandong cooking, making the Guandong cooking become a small floating ball, which will float to the surface.

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