Hot pot is a delicacy popular all over the country. Originally, as far as nutrition is concerned, eating hot pot is easy to diversify food and match meat with meat, which is good. However, but, because people endlessly ask for "delicious and cheap" , So businesses mercilessly add a variety of cheap "delicious substances" and unscrupulously reduce costs. Hot pot, in many places has become a delicious chemical waste delicious.

　　According to the report of the Yangtze Evening News on December 15, 2010, most of the current hot pots are "chemical pots", Not only do many rinse-off products use additives, such as nitrite or the like, but the hot pot base contains a variety of chemicals. Among them, "Chili Extract", "Hot Pot Red", "Fragrant Agent", "One Drop of Fragrance" and so on have been formed on a large scale.

　　 "Fragrant fragrance" As long as a little bit is put into the hot pot, the aroma will be full, making people very appetite. The effect of this new product is much better than the infamous "One Drop of Incense" effect. Diners will smell the fragrance and enjoy themselves.

　　 The function of "chili essence" is to not need to put chili (of course, when the store is actually used, it is mixed with a small amount of chili, or the diners will be suspicious-how spicy is not in the bottom of the pot Chili, are you our fool?), can make a spicy bottom.

　　 "Hot Pot Red" is the "patch" of the previous product chili essence. Chili essence is only spicy, but the color is not red, and the diners who are slightly squeezed in the brain, and the hot pot red, spicy and red, can partially replace the red pepper. No one can tell.

　　 In addition, there are various "seasonings" such as "Meat Flavor King" and "High Power Spice".

　　The most ironic thing is that in many dry goods wholesale markets in Nanjing, such products have the "QS" logo, but after the reporters verified, most of them were counterfeit. There are even quietly selling poppy (shell) powder!

　　This report investigates hot pot restaurants in Nanjing, but I believe—experience tells us repeatedly that what actually happens is often more than we can imagine 10 times worse-this situation has already spread to the north and south of the river, inside and outside the Great Wall. For example, a reporter from Shenzhen TV station "30 noon" secretly filmed a Changchun hotpot restaurant suspected of using swill to make pan bottom oil.

　　Interestingly, the "Yangtze Evening News" also provides a relatively positive "secret" of the hot pot restaurant owner Mr. Wu:

　　Mr. Wu said, and those "spit pot" Compared with "pork food pot", his own base material is more realistic: first, the most important butter and lard in the bottom of the pot, Mr. Wu is really buying the base oil, "Twelve three pounds of butter It''s about 80 yuan, and lard is 40 yuan. Of course, if you use beef intestine oil or fat to boil oil, it will be cheaper. Of course, the cheapest is the greasy oil and the like, but he does not make this black money.

　　Mr. Wu told reporters that more than ten kinds of seasonings such as botanical essence, hot pot red, fragrance, chicken essence, chicken powder, poppy powder, etc. should be added to the base of the hot pot he cooks. These additive bases are fragrant.

　　When cooking the base, it usually needs 12 to 3 pounds of butter, and then mix with some lard and add the above spices while cooking. Remove all kinds of spices from the melted oil. After the cooking is completed, the cooled oil turns into a solid and is divided into several parts. When the guest needs to add water to heat and melt into the pot, it can be served quickly It''s on the table. "Because almost all the spices have been removed, you can''t see what''s in the ingredients except the peppers, ginger, pepper, watercress, and tempeh floating on the surface." .