According to experiments conducted by Wei Erxi, a professor at the University of Chicago and a cancer research expert, the "Laohuo Soup" that Cantonese people drink daily has been heated and boiled for a long time, so not only the vitamins in the soup are destroyed. It is completely destroyed, and the content of harmful substances in the soup increases greatly, eventually evolving into carcinogens.

Traditional Chinese medicine experts from Guangzhou argued that "Laohuo soup" not only does not cause cancer after being boiled for a long time, but also kills carcinogenic cyclic substances. Therefore, as long as the soup is not burnt, , it will not cause cancer.

Finally, Professor Zhong Yukun, an expert from the Guangdong Food Society, came forward to make an authoritative statement: During the continuous heating process of "Laohuo Soup", certain reducing chemicals will reduce nitrates to nitrous acid. When salt enters the human body with soup, it reacts with secondary amines to form nitrite amines, a strong carcinogen. This can lead to cancer in the long term. However, if you do not drink "Laohuo Soup" regularly for a long time, or shorten the soup cooking time to within an hour, it is still beneficial to the body and will not cause cancer.

The "original soup and raw food" that northerners are famous for in pasta certainly has a holistic aesthetic concept. However, medical science has proved that drinking steamed water after repeatedly steaming steamed buns or multiple times The soup after cooking noodles and dumplings can cause cancer over time. This point is actually the same as "Old fire soup causes cancer". However, few people from the north believe in it, just like the Cantonese people who cannot forget their love for "Lao Huo Tang".

So, when making soup, use high heat to cook the soup. After the water boils, switch to low heat and simmer for 1-1.5 hours. Some soft meat can shorten the time, and some hard bones need to be chopped into small pieces. Small pieces and add a small amount of vinegar during the cooking process. This will help the calcium in the bones to be decomposed and easier to be absorbed by the body. Vegetables can be cooked in a backward way to retain more chlorophyll and vitamins.