On a commercial level, Yang Guofu and Zhang Liang Malatang are completely independent competitors. There is no cooperation between the two, let alone any special relationship. In other respects, both originated from the Northeast. There is news that Zhang Liang himself is Yang Guofu's nephew. He learned skills from his uncle before, and then started working alone.

Safety risks of Malatang:

1. The food raw materials are not fresh or have been processed. For example, formaldehyde treatment can improve the texture of aquatic products, animal blood, tofu, pills and other foods.

2. The grease is not fresh, use oil that has been heated repeatedly, or oil that does not meet the inspection index. When eating stir-fry in restaurants, the oil is more dangerous after repeated heating.

3. If scalding water is used repeatedly, harmful substances may accumulate in it. This problem may exist, such as rising levels of nitrite and oxalic acid. Therefore, the rinsing water should be changed regularly.

4. If the salt taste is too strong and there is too much MSG, it is not suitable for patients with high blood pressure, heart disease, and kidney disease who need to control salt. The amount of seasoning can be controlled. Producers often tend to add stronger flavors to attract consumers and mask the lack of umami caused by insufficient quality ingredients.

5. If the spiciness is too strong, it is not suitable for patients with respiratory diseases, digestive tract diseases and various chronic diseases.

6. If you like to eat it when the temperature is very high, it will cause damage to the mucosa of the digestive tract. Consumers can choose to cool down before eating. Because the Malatang seasoning itself is cold, and the large plate dissipates heat quickly, scalding the mucous membranes can be completely avoided.

7. If the heating time is insufficient, there may be hidden dangers of bacterial survival. The key is to wash it thoroughly and heat it thoroughly.

8. Food containers are not clean enough and are not fully disinfected; disposable chopsticks and napkins are not hygienic. In addition, most diners don't seem to have the habit of washing their hands before eating. Relevant departments should conduct frequent spot checks and manage catering hygiene well; diners should also improve their own personal hygiene.