Simple hygiene, but not sterilization. Boiling water kills germs in addition to achieving specific temperature conditions, but also need to last. Take Salmonella as an example, the bacteria must last at least 5 minutes in 70-80 ℃ environment to kill. Therefore, whether in a restaurant or at home, shabu-shabu water will not be able to sanitize dishes if it does not continue to reach the appropriate high temperature and time.

1. When we eat in a restaurant, most of the dishes we use are disposable. Of course, disposable doesn't mean that they are thrown away once they are used, but rather that they are recycled by a specialized company, cleaned and repackaged, and then sent to the restaurant for consumers to use again. In this recycling process, it is inevitable that there will be cleaning is not clean, there is a bad smell occurs, with boiling water will be cleaner, of course, you can also ask the restaurant to replace the unclean dishes.

2, psychological reasons, that scalding, can sterilize and disinfect, when eating will reduce the psychological burden.

3, consumers have cleanliness, this natural need not explain too much.