1. Let's not talk about hygiene. Foods like mala Tang need to be boiled in soup at high temperature. They are spicy and delicious, and they are best when they have a hot smell, especially in winter. But the problem is that eating high-temperature food for a long time is relatively easy to get esophageal cancer. Please search in Zhihu. What's the effect of eating high-temperature food? Please forgive me for the mobile phone party.
2. Ingredients processing. The processing of vegetarian dishes is extremely simple, such as soaking, washing, simple picking and sorting, and some even omitted. This is easy to observe when many small hot pot restaurants pass by at 3.4 pm. The ingredients of meat are generally not easy to see, but the process of thawing, slicing and loading from the freezer, in the previous environment, I was not at ease, what about you? And how to deal with the blood, whether the fur is washed clean, whether the inedible part is thrown away, and the freshness of the ingredients. Referring to some recent news, it is said that there are still parasites and other problems that cannot be verified, but it is worth worrying about because it is possible.
3. Hot pot, maocai, and other pot bottom problems, generally use the remaining pot bottom, which will filter out the dregs and drain the oil. If you add it to a boiling place next time, it will make the hot pot and maocai more fragrant and refreshing. This is the "old oil" that we Sichuanese are familiar with, which is a bit like gutter oil. In practice, we do it at home, and we will stay and reuse it, but our family members don't care, just like the old brine, Mika. In many old hotpot restaurants, many people want old oil. It's unsanitary, don't you think? In addition, after the pot bottom and oil are used repeatedly, there will be many substances we don't know, which is unhealthy, don't you think?