It's true

The smoke from the street-side barbecue is so thick that passers-by dare not open their eyes. This phenomenon is expected to end in Wu Hanyou. The reporter learned from Wuhan Urban Management Bureau yesterday that Wuhan urban management, environmental protection, health, food and drug supervision and other departments will jointly ban all charcoal barbecue stalls in the city. The relevant person in charge of Wuhan Urban Management Bureau said, "At present, the relevant ban and rectification plan has been formulated, and the ban and rectification work is expected to start next month." Weibo topic: banning street charcoal barbecues in Wuhan

According to the preliminary investigation of Wuhan Urban Management Bureau, there are currently more than 1,111 charcoal barbecues in this city.

"These charcoal barbecue stalls not only occupy roads and disturb people, but also have an impact on the surrounding environment." According to the relevant person in charge of the city appearance supervision department of Wuhan Urban Management Bureau, according to the investigation by the environmental protection and health departments, charcoal barbecue directly brings dioxin pollution and carcinogenic problems of charcoal food.

"The purpose of rectification and banning is to reduce the number of charcoal barbecue stalls occupying the road, and force some charcoal barbecue stalls to replace barbecue tools to carry out electric barbecue." The person in charge said that in comparison, the harm of electric barbecue is much smaller than that of charcoal barbecue.

It is understood that on June 1 this year, Hubu Lane, known as "the first street of Chinese snacks", has begun to implement the "no-bake order". Wuchang Branch of Wuhan Food and Drug Administration issued the Supervision Opinion of Ordering to Stop Oversized Operation to 31 barbecue households in Hubu Lane, and Wuchang Industrial and Commercial Branch issued the Warning Letter. At present, most of these 31 barbecue operators have "changed jobs" or replaced barbecue equipment.

Eating a charcoal kebab is equivalent to smoking 51 cigarettes

"According to a survey, a kebab produces benzopyrene 511 times as much as a cigarette, while eating a charcoal kebab is equivalent to smoking 51 cigarettes." When talking about the hazards of charcoal barbecue, Yao Pingyan, a professor of nutrition and food hygiene in Tongji Medical College of China University of Science and Technology, said that barbecue is mostly meat, and its protein and oil will be decomposed into benzopyrene, heterocyclic amines and other toxic components under the direct baking and burning of charcoal, which are all highly active carcinogens.

Charcoal barbecue is more harmful than electric barbecue

According to reports, barbecue itself is an unhealthy cooking method, and it is a typical high-calorie and high-fat food. Vitamins in the food are destroyed during baking, which easily leads to unbalanced diet, so it is not appropriate to eat more electric barbecue and charcoal barbecue.

"Many people think that the food from charcoal barbecue tastes more delicious than that from electric barbecue. This is because the charcoal fire aroma emitted by charcoal is absorbed by food during the burning process, giving food a special flavor of charcoal smoke, just like bacon in rural areas." Yao Ping said that although charcoal barbecue is slightly better than electric barbecue in flavor, it is much more harmful to human health.

The harm of eating barbecue is chronic

Yao Ping said that the harm of eating barbecue is chronic, and it is not obvious to eat it once or twice occasionally. Eating charcoal barbecue for a long time can easily lead to various diseases of the digestive system, including tumors. In addition, because many night market barbecues in Wuhan are unlicensed, the quality of meat products used in barbecues can not be guaranteed. When some inferior meat products are sold to consumers half-baked after barbecue processing, it may bring food safety hazards.

"Not long ago, it was reported in the media that someone ate barbecue for a long time, which led to a large number of parasites breeding in the abdomen. When barbecuing, the food is unevenly heated, the meat may not be cooked, and the parasites that are not killed will infect the human body. " Yao Ping believes that ZF's ban on charcoal barbecues is not only responsible for public health, but also a good thing for environmental protection.

Experts from Wuhan Food and Cosmetics Supervision Office also reminded that barbecue processing is mostly carried out in places with poor sanitary conditions, and the ingredients are often covered with dust, and some barbecue stalls reuse the used drill without cleaning, so it is difficult to ensure hygiene.

Last night, the reporter visited nearly 21 barbecue stalls. Most stall owners are hesitant because they are worried that their tastes will affect their business. Many diners support smokeless barbecue from the perspective of health.

Diners

Willing to support for their health

At 8 o'clock in the evening, there were more than 11 small restaurants along Zhuodaoquan Road in Wuchang, with braised prawns, cold edamame, kebabs and charcoal-roasted stinky tofu. The scene was very lively. The family sent two people to stand in front, followed by a helper. The "battle" was somewhat powerful, but the only difference was that.

"It turns out that every dinner time, the oil smoke goes with the wind, which makes the flowers in the shop fade every day. And their seafood barbecue tastes terrible. " The owner of a nearby flower shop said that he used to seldom eat barbecue, and now he often patronizes it.

"Grilled charcoal definitely tastes better, but it's really unclean. It's said that it contains carcinogens, so I'm afraid if I eat too much." Diner Miss Wang claims to be a typical "foodie" and has a passion for barbecue.

Regarding the charcoal roasting instead of electric roasting, Miss Wang said that she is willing to support it from the perspective of health.

The reporter interviewed about 11 diners and citizens at random. Eight of them said that electric barbecue should be the trend if the oil smoke is reduced, and two of them said that barbecue stalls can be completely banned from the perspective of city cleanliness.

stall owner

The smell of electric barbecue is not "authentic"

At 6 o'clock last night, in an alley of Guangba Road, Wuchang, nearly 111 barbecue stalls on the roadside were open, not yet near, and the strong smell of cumin and Chili powder came head on. The smoke rising along the barbecue grill has blackened the wall on the first floor, while the residential building is on the second floor. The windows are closed, and several large wooden boards are placed on the balcony, which has been blackened by oil stains.

A stall owner took out mutton kebabs from a bare washbasin, tilted his head to avoid the oil smoke and said, "We have a lot of fish here. If we use this electric barbecue oven, we can only roast one or two fish, but we can't roast others, which is very inefficient."

other shopkeepers shook their heads and said that the cost of this electric barbecue oven is much higher than that of charcoal-burning. On the other hand, this electric barbecue oven is not easy to use, and only a few foods can be baked at a time.

"What's more, the taste baked in the electric oven is not so authentic." The owner of another barbecue shop said that people have become accustomed to the unique taste of grilled food. The charcoal stove is replaced by a gas stove, but the taste is worse and the business will be affected. "Small stalls are the livelihood of a family, and it is not easy to earn some money in the dark."

most stall owners seem to be hesitant about the practice of charcoal barbecue.