A few weeks ago, Mr. Fan came to Dalian TV Station to record the program. It was already late when I arrived. When I hurried away, Mr. Fan was having dinner accompanied by the staff. The hotel is also very large, if not very high-end. The restaurant is also very large. I saw that besides a few ordinary stir-fried dishes, Mr. Fan also had a bowl of white water on hand. Mr. Fan’s dishes must be rinsed with white water before eating, because the dishes are too salty or too oily, or both.

　　My feelings are the same as that of Mr. Fan. The dishes in restaurants and restaurants have become more and more healthy. The facts show that eating in restaurants and restaurants will definitely destroy the body (of course, this Excluding restaurant chefs. Because chefs rarely eat the dishes that customers eat, they can be free from harm). There are many health hazards in the dishes provided by restaurants and restaurants, some of which are public and some are secret.

　　1. A large amount of low-quality cooking oil

　　Aside from those fried and over-oil dishes, even a plate of ordinary food For fried vegetables, chefs often use hot oil to "bubble", that is, put the processed vegetables directly into a large pot of hot oil. In this way, the "oil bubble" vegetables are green, crisp and delicious, and the speed of serving is fast. But there is no doubt that it contains a lot of oil. According to the data tested by Mr. Fan and the students, an ordinary fried oil wheat dish in the restaurant contains about 50 grams of cooking oil.

Too much cooking oil may not be the worst. Poor quality of cooking oil is a bigger problem. Even if we have a good desire-the drain oil will not directly reach the restaurant table, if it can be achieved. There is another problem that deserves vigilance. These gutter oils are made by restaurants. In other words, these dirty and extremely likely carcinogens are actually from restaurant tables.

　　The problem of repeated use of cooking oil is also very common in restaurants and hotels, mainly to reduce costs. Few restaurants will throw away cooking oil that has been used only once (such as fried meatballs or boiled fish). Of course, strictly speaking, it is difficult to do this in the family. However, the situation in restaurants and restaurants is even more serious. They will repeatedly apply the oil until it is practically unusable (too sticky porridge, too many impurities, black color, bad taste, etc.)

　　Restaurants and restaurants rarely buy first-class cooking oil in supermarkets like families. The cooking oils they use are all "specially for the catering industry", and they pay more attention to price than quality and brand.

　　Many restaurants use "frying special oil" which is more resistant to frying, or blended oil with palm oil added. These cooking oils are cheaper and more suitable for cooking and processing, but contain more trans-fatty acids or saturated fatty acids that are harmful to health.

　　2. Nitrite added in the name of tender meat powder

　　Nitrite is a well-known toxic substance, a large amount of intake will cause acute Poisoned, a small amount of long-term intake can cause cancer. Because of the lack of regulation, nitrite is commonly used in cooking and processing meat in restaurants and restaurants. Most of the well-known tender meat powders contain nitrite. Nitrite can make meat dishes look good, delicious and taste good. Teacher Fan has been concerned about the use of nitrite in the catering industry. According to the information provided by her, in addition to tender meat powder, pine meat powder, cured meat material, sauce meat material, steamed meat rice noodles, and even starch sizing meat, all of which contain Nitrate. According to reports published in scientific journals, bun filling seasonings, dumpling filling seasonings, wonton filling seasonings, pie seasonings, barbecue seasonings... almost all of the low-grade compound seasonings related to meat do not contain Asian Nitrate products.

　　 Moreover, it is certain that chefs use nitrite or nitrite in disguise, not because of ignorance. In fact, the dishes that the chefs eat themselves never add these things. When a vegetable farmer does not eat vegetables sold to people in the city, and a chef does not eat dishes sold to customers, you can imagine to what extent food safety issues have gone crazy.

　　3. The ubiquitous health hazards

　　There are too many unhygienic things in restaurants and restaurants. Napkins are mostly made from recycled waste by deinking, whitening, cutting, and embossing. Not only are there bacteria, but also whitening powder, bleach, talc, and heavy metal pollution.

　　 toothpicks are mostly produced in small workshops. Producers will buy wood and bamboo at low prices, after simple polishing, smoothing, and bleaching, then sell them to wholesalers in various places, and then resell them from wholesalers. To the small commodity market. Many toothpicks have the words "Advanced Toothpick" and "High Temperature Sterilization" on their bags, but there is no hygiene license number, production date, and expiration date. Many large hotels have also introduced this "three no" toothpicks, and improve the grade with the help of beautiful packaging.

　　 Disinfected meals are notorious, and they are more dirty than non-sterile.

　　 The rags are super dirty. There are many restaurants and restaurants where the waiter can handle the entire rag.

　　 Waiters and even chefs have many people who do not have health certificates or only fake health certificates.

　　It is no exaggeration to say that the hygienic condition of the kitchens in many star hotels can never catch up with the toilet.

　　……

　　 All in all, for health, be sure to eat as little as possible in restaurants and restaurants, and go home as much as possible to prepare food. If you must eat in a restaurant, take care of yourself. I really don’t know what kind of store is trustworthy.