At the banquet, a steaming plate of "sweet and sour live fish" was served, and the fish mouth was opened one by one, the fish gills were opened one by one, and the fish tail trembled slightly. Everyone could not help but marvel. This is the famous dish "sweet and sour live fish" from famous chefs. Because the chef usually moves slowly, the fish in the "sweet and sour live fish" dish is dead, so it is difficult to make it into a dish. Such a difficult dish, from the perspective of nutrition and health, does not meet the requirements of human food hygiene.

(1) This fish was slaughtered immediately in a fresh state, without the usual salting process, or some fish were slightly salted, which failed to achieve the purpose of salting because of the short time. In addition, when the fish is fried after primary processing, because the frying time is short and there is no oil in the fish head, it is not easy to fry the meat in the first half of the fish, and then the raw meat can not be cooked by pouring sweet and sour juice on the fried fish. The fish is not only difficult to taste in a short time, but also raw, so it is unhealthy to eat this fish.

(2) Because the fish is half-cooked, it is usually carp, which is a freshwater fish and contains a large number of liver flukes or alien parasites. This live fish dish does not kill the parasites contained in the fish, and people will have poisoning symptoms such as loss of appetite, abdominal pain and hepatomegaly after eating it.

(3) From the nutritional point of view, protein in fish is not completely heated, and it is difficult to be decomposed into amino acids after entering human body, and the meat is hard, which has neither the umami flavor of fish itself nor the digestion, absorption and utilization of human body, resulting in the waste of fish nutrition.

It can be seen that the addiction to "live fish" has brought unsanitary food and waste of nutrition. How unworthy it is!