1. Nourishing soup is basically not nutritious

2. Live fish and shrimp go through the motions

3. Seafood is all water

4. "Beautiful color" is not "edible"

5. Ordering bottled drinks is the most cost-effective

6. Monday's dishes are the least fresh

7. The most profitable dishes. Shi Wanrong, a China culinary master, a member of the Professional Committee of Famous Chefs of China Cuisine Association and deputy secretary-general of Beijing Cuisine Association, said that although the menu says gastrodia elata, angelica, pigeon, soft-shelled turtle and other supplements, coupled with 58 yuan and 68 yuan, it costs several hundred yuan, but there is basically no nutrition inside. "A wide variety of soups are made of the cheapest soup base made of big bones. Those pig's trotters and squab are also cooked in advance, and then the pieces are frozen in the refrigerator. When it is necessary to serve them to customers, the meat pieces and medicinal materials are added to the soup base, and the smell of medicinal materials is used to cover up the fishy smell of pig bone soup, so that various high-priced soups can be changed. " Traditional Chinese medicines with strong flavor are often used in soup, such as codonopsis pilosula and angelica sinensis, just to give Tonga a taste. In addition, these Chinese herbal medicines are basically not bought by serious pharmacies. The soup has been boiled for too long, but the nutrition is lost. The soup in the restaurant is boiled for several days, and some of it is only high in fat and purine. It is better to drink less. When eating in a restaurant, you may wish to order home-made soup such as West Lake beef soup, tofu soup, tomato and egg soup. If it is a banquet, you can also order tremella soup, etc., which is healthier.

2. secret 2: live fish and shrimps go through the motions, and all the dead fish and shrimps are served in a table of dishes, and the seafood such as fish and shrimps are the most upgraded. After ordering, there is always a waiter who takes a net bag to fish out a lively fish for customers to have a look. However, is it the fish you saw that really served the table? "In fact, in many restaurants, those lively fish are exhibits, and all the people on the table are dead fish and dead shrimp." In general restaurants, the flow of seafood is not too large, but you have to buy fresh facade, and the remaining dead fish are unconsciously served on the table. In fact, live fish and shrimp are actually easy to identify. Generally speaking, most of the fish with prominent fish eyes, elastic fish and complete skin are fresh fish. The meat of some fresh fish will crack during steaming, which is also a sign of freshness. Shrimp has an open tail and a black head, which can be recognized at a glance. Generally speaking, if you want to eat fresh seafood, you'd better choose a restaurant that specializes in seafood or a restaurant with a large flow of people. In these places, aquatic products flow fast and the probability of eating stale is low.

3. Secret 3: Seafood sells all water. Speaking of the problem that restaurants sell seafood short of Jin and Liang, generally speaking, it is good to buy a Jin and give eight Liang. Some non-authentic restaurants say that a catty is actually only five or six taels. Dining seafood is for the sake of grade, and most people are embarrassed to care about the weight, but restaurants are just grasping the psychology of consumers, and they dare to be short-handed in public. If you want to eat seafood, you can click on a fee, such as scallops and prawns, and the price is more transparent. If possible, it's better to buy it and cook it at home. After all, you can pick fresh meat at the aquatic products wholesale market, and you can bring your own spring scale to ensure the weight

4. Secret 4: "Beauty" is not "edible" when you fry meat at home, no matter how good the cooking is, the beef will be brown after frying and the pork tenderloin will be gray. This is because, after heating, the "heme" in meat is oxidized and will turn brown or light taupe. But why are the meat dishes in some restaurants brightly colored? It is understood that the meat in many restaurants uses the chromogenic agent-nitrite. According to the national standard, nitrite can be used in cooked food such as ham sausage, but there is no restriction on restaurants to use it for cooking. Therefore, restaurants will "touch up" meat products before frying meat dishes, so that the fried meat is fresh and tender, and the color is also very good. However, experts from Zibo Wanjie Hospital once said that nitrite used as a preservative in fleshy food is a serious carcinogen. Long-term use may even lead to esophageal cancer and gastric cancer. The dishes cooked by the chef may be more delicious than yours, but the color of the food is beyond our control. If the dish you ordered is too bright, it is probably "made up". Nowadays, many recipes bring pictures, and those dishes that look too bright are better to be less.

5. Secret 5: Bottled drinks are the most cost-effective. Many people think that drinks that cost five or six yuan at ordinary times are worth at least one hundred yuan when they enter a restaurant, which is too expensive to order. Although going to a restaurant has increased the price, it is actually the most cost-effective. The real profits of restaurants come from freshly squeezed juice, which is blended with essence. One and a half fruits, added with thickener and fruity essence, and then poured into purified water, put into the juicer and mix well, that is, the freshly squeezed juice is genuine. In restaurants, ordering bottled drinks is the most cost-effective. For health reasons, you can also order zero-calorie tea.

6. Secret 6: Monday's food is the least fresh. If you think that Monday's restaurant is not so crowded, it is an excellent time to eat out, it is all wet. Francis, an American food writer, pointed out: "When you go to a restaurant on Monday, you may get leftovers from the weekend." The principle of serving food in the kitchen of a restaurant is that the advanced goods are sold first, which means that the oldest materials are most likely to reach your table, so that they can consume all the things before they break down. Because suppliers usually have a holiday on Sunday, they finish the last batch of goods in the week on Saturday morning, which means that when they go to the restaurant on Monday, the ingredients have been left for at least two days. In this regard, choosing those restaurants that are open 24 hours a day will not have these problems. Because they always have a lot of guests, they must purchase goods every day. In general restaurants, the dishes on weekends will be fresh, and in order to cope with the peak of people flow, restaurants will have sufficient reserves. In addition, don't eat before the restaurant closes. At this time, the chef will generally handle things, and the kitchen has entered the stage of cleaning and disinfection, and the chances of your food coming into contact with detergents and detergents will greatly increase.

7. Secret 7: The most profitable dish is shredded potatoes. Many people think that seafood in restaurants is the most profitable, which is completely wrong. The cheaper the dishes, such as fried shredded potatoes, the most profitable. Selling a plate of vinegar-fried potato shreds for 11 yuan, the cost is less than that of 1 yuan, just think about it. Choosing a medium-priced dish is the most cost-effective.

8. Secret 8: The more complicated the material, the less fresh it may be. There are two ways for restaurants to deal with stale raw materials. One is to increase the taste and cover up the stale taste and smell by braising in soy sauce. The second is to put it together with other raw materials and even turn the main course into a side dish. For example, fried shredded pork usually uses fresh meat, but the meat in minced pork tofu is not necessarily. There are also some dishes such as seafood pot and assorted vegetables. Because of the complex raw materials, there are often several stale raw materials hidden inside, which are often difficult for consumers to find. So, eat in a restaurant and order more "simple" dishes. If there are only one or two kinds of raw materials, not more than three kinds, then it is difficult to mix stale ones.