Takeaway food is very dirty. For example, the basket containing vegetables may be taken from the trash can and used directly by customers without cleaning, and the labels for eating skewers may be recycled for countless times without cleaning, and it is written that a well-known brand is actually a "milk tea" made by a small workshop. It can only be said that the annual "315" is constantly breaking through our various perceptions of the existing "dirty" takeaway. Here's a real example:

A dark, greasy pipe is sticking out from a window near the alley, and thick oil smoke is spewing out from it. At the outlet of the pipe, thick oil stains are collected into sticky oil droplets, which drip down continuously and make the nearby ground greasy. There is a drainage ditch at the entrance of the processing point, where sewage flows cross-flow, and many leftovers are directly poured into it. After entering the processing point, it was smoky, and the thick smell of oil smoke was mixed with moldy and smelly smell, which made people sick.

the room of about p>21 square meters is crowded and messy. There is a brick stove near the window, with two gas burners on it, and food similar to hot and sour powder is cooked in the pot. Cooking stoves and gas stoves are covered with oil stains and food residues, and the background color is completely invisible. There is a sink in the corner next to the stove, which is the only water source in the house. Next to the sink, there were a few dirty and greasy rags, and they dripped down. There are two black mops under the sink.

In a corner near the gate, all kinds of ingredients are piled up in disorder. Several large bags of bulk rice noodles are piled up on the wet and dirty ground. A big bag of white flour cakes was randomly placed on the ground next to rice noodles, and several cakes had fallen out. A lot of dripping green vegetables are packed in a basket, which is across the middle of the room, and water still flows out from the bottom of the frame. It is conceivable that these dishes were washed in that dirty sink just now.

Both "chefs" are about forty years old, greasy and untidy. Both of them only wore an operating suit that was too greasy to see the original color, and did not wear a chef's hat. One of them has long hair covering his ears, and it seems that he can drip oil. Another person also has a beard, nose hair is unscrupulously exposed, and he is still smoking a cigarette when cooking. Their hands were black, wet and greasy. After seeing us, they unconsciously wiped their hands on the dirty overalls twice. It seems that this is their usual cleaning method.

I suggest you go to a physical store as much as possible. After all, there is only a wall between you and the diners, and the merchants have some scruples. Nowadays, more and more catering businesses build transparent kitchens, or put kitchen monitoring in restaurants, in order to let diners play a supervisory role in the operation of the kitchen. Of course, if you have time, you can still cook at home, which is economical, hygienic and delicious. Why not?