The famous "Guangdong Chaoshan Poison" has become more and more popular in recent years.

Many specialty food UP owners come to Chaoshan, Guangdong to explore the special delicacies in the alleys during the day. At night, they must gather in the food stalls and eat a table of Chaoshan pickled raw food.

The almost transparent sea lobsters, crabs, shrimps, and blood clams are so fresh that your mouth is watering. They are considered the four kings of raw pickling.

But many people say that Chaoshan raw pickled food is a delicacy that "people from other provinces flock to and Chaozhou people show off".

It was very delicious when I drank it. I sat in the bathroom that night and regretted why I had eaten so much raw pickled food. In severe cases, I was sent to a medical institution and was given medicine and intravenous injections.

All the news media have issued warnings, urging tourists visiting Chaoshan not to take raw pickled food seriously. Even if it is called "highly poisonous", there must be something "scary" about it.

Here comes the question. We both eat raw seafood. Why is Chaoshan raw pickled fish so criticized nowadays, while Japanese sashimi is so popular?

Is there any pathogen or sparganosis in Chaoshan pickled raw food?

Yes, Chaoshan raw pickling does contain both, because the common ingredients for raw pickling are shrimps, crabs, and snails. Among them, shrimps and snails are very easy to be attracted by sparganosis, and they are the so-called "first intermediate hosts."

If it is only slightly warmed before eating, this also has a 20% prevalence rate.

If the crab is made into raw pickled or drunken crab, the prevalence rate is higher than 50%.

Do you think that by adding pure grain wine or rice wine, ethanol can be used to kill bacteria and virus sparganas?

Studies have shown that the wine added to marinate raw and drunken crabs does not have such a strong effect at all. With such a high probability, it is very likely that you will be infected.

Even people from Chaoshan will suffer from diarrhea after eating raw pickled food.

This is not because the raw pickled food is not fresh, but because there are bacteria in the raw pickled food. If it is not heated, the bacteria in the raw pickled food will be more than ordinary home-cooked food.

But this has to do with processing skills and marinating time, but who knows whether you will be thinking hard on the toilet after finishing this meal?

Is the nutritional value of raw pickled vegetables better than that of cooked vegetables?

No, the only unique thing about raw pickled food is its delicious taste. It has a soft and glutinous taste that is endlessly memorable.

When someone tells you that the nutritional content of raw pickled seafood is higher than that of cooked seafood, you can completely refute him, because the important nutrients of shellfish are protein, calcium, zinc and various amino acids.

On the contrary, it is easily absorbed.

What's more, a large amount of wine and edible salt must be added for seasoning when raw pickling. If the pickling time is too long, sodium nitrite will occur.

Compared with cooked vegetables, do you dare to say that raw pickled vegetables are more nutritious?

It can only be said that the taste of raw pickling is so good that it can make a group of Guangdong and Chaoshan gourmets go crazy for it.

Both eat raw seafood, why is Japanese sashimi so popular?

Their neighboring country, Japan, is full of people who are crazy about eating raw seafood.

"After eating so much sashimi and raw seafood, can it be said that the Japanese are not afraid of sparganosis?" Most people will ask this question, and some people even compare Chaoshan raw pickled fish with Japanese sashimi, and why do they have completely different reviews.

In fact, if the Japanese restaurant is reliable enough and strictly follows the "Seafood Solution Manual" provided by the authoritative department to handle seafood, then such sashimi is relatively safe.

Among these Japanese restaurants on the streets of Japan, why do people have to choose high-end stores? It’s because such stores care more about the safety of ingredients.

So what kind of sashimi is unsafe?

Fish caught for more than two or three hours, although it is the catch of the same day, is already risky sashimi.

When this type of fish is sold in the market, a sign will be attached to remind customers that this fish must be cooked before eating and is not suitable for sashimi.

Therefore, it is not that you want to favor Japanese sashimi, but that Japanese sashimi has been recognized by everyone. It is basically no problem to eat it, so everyone can eat it with peace of mind, and it is widely spread.

Chaoshan raw pickled food is delicious, but it is very easy to have diarrhea and go to the hospital, so it is shunned by others.