1 food raw materials are not fresh, or after treatment, such as formaldehyde treatment, the texture of aquatic products, animal blood, tofu and other foods can be improved. -don't eat mala Tang, this danger does not exist? It's just as dangerous when eating shabu-shabu 2 grease is not fresh, use oil after repeated heating, or oil whose inspection index is not up to standard. -Eating stir-fried dishes in restaurants makes oil more dangerous after repeated heating. In contrast, mala Tang does not need oil frying, which is slightly safer. 3 condiments are unqualified, such as using chemically hydrolyzed soy sauce and preparing vinegar. This kind of problem exists in various small restaurants and large food stalls to varying degrees. 4 The boiled vegetable water is used repeatedly, which may accumulate harmful substances. This problem may exist, such as the rising content of nitrite and oxalic acid. Therefore, rinse water should be replaced regularly. If the salt taste is too heavy and there is too much monosodium glutamate, it is not suitable for patients with hypertension, heart disease and kidney disease who need to control salt. -the amount of seasoning can be controlled. Producers usually tend to add heavier flavor in order to attract consumers and cover up the problem of insufficient umami caused by poor quality raw materials. But consumers can completely control themselves and ask for less. If the spicy taste is too heavy, it is not suitable for patients with respiratory diseases, digestive diseases and various chronic diseases. —— It is entirely up to consumers in this respect, not Mala Tang's fault. If you eat boiled fish, spicy crab, red oil hot pot and so on, the spicy taste may be more serious. If you like to eat it at high temperature, it will do harm to the digestive tract mucosa. -consumers can choose to cool down before eating. Because the spicy sauce itself is cold, and the plate dissipates heat quickly, scalding the mucosa can be completely avoided. In contrast, dishes such as crossing the bridge rice noodles and boiled meat slices are more dangerous. 8 heating time is insufficient, and there may be hidden dangers of bacteria survival. -What about cold salad? The key is that it must be cleaned and heated adequately. 9 food containers are not clean enough and not fully disinfected; The hygiene of disposable chopsticks and napkins is unqualified. -This problem is common in roadside stalls, not only spicy. In addition, most diners seem to have no habit of eating after washing their hands. The relevant departments should regularly check and do a good job in catering hygiene management; Diners should also do their own personal hygiene. 11 It is possible to add other ingredients to the seasoning, such as anti-diarrhea drugs ...-It has been reported by the media that some operators are not confident enough about their own food raw materials, or are not strict in the management of hygienic quality in operation, and in order to avoid diarrhea of diners, they actually put drugs in the soup. In fact, these problems may exist not only in mala Tang, but also in other catering foods, depending on the conscience of the operators. Then, why bother to ask for spicy food? If you are really worried, just eat at home honestly!