The Ultimate Guide to Hot Pot: What Not to Order to Avoid Disappointing Your Taste Buds and the Health Inspector

2. Noodle-like Jellyfish – Risks from Artificial Jellyfish and Preservatives

Many noodle-like jellyfish products on the market are actually artificial or likely treated with formaldehyde to keep them fresh longer. This chemical can be harmful to health if consumed regularly.

How to identify real jellyfish:

– Genuine jellyfish is transparent or slightly yellow, not overly bright white.

– When picked up, real jellyfish has natural elasticity, neither too chewy nor too soft.

– It does not have an odd chemical smell; if it has a pungent, spicy aroma, avoid it.

Solution:

– Opt for reputable restaurants and avoid cheap, low-quality jellyfish.

– For safe consumption, buy packaged salted jellyfish from a reliable source and prepare it at home.

3. Duck Blood Curd

A duck yields only a small amount of blood curd, but restaurants often sell it in large quantities. In reality, many places mix pig’s blood with a gelling agent to mimic duck blood curd. This fake version has an unusually chewy texture and doesn’t break easily like genuine duck blood curd.

How to identify real duck blood curd:

– Authentic duck blood curd becomes soft when cooked and easily breaks when poked with chopsticks.

– It has a natural dark red color, not overly black or with a strange purple hue.

– It shouldn’t be dry or abnormally chewy.

Solution:

– If possible, choose restaurants that use fresh duck blood curd instead of frozen ones of unknown origin.

– When buying it yourself, purchase fresh blood curd from reputable suppliers and cook it thoroughly before consumption.

4. Squid

Squid is a type of seafood that easily dies during transportation, so traders often soak them in chemicals to maintain their fresh appearance. If you notice squid with an abnormally bright white color, a glossy appearance, and a strong chemical smell, it’s best to avoid consuming it.

How to identify fresh squid:

– Genuine squid has a natural pinkish-white color, not overly white or with a glossy mucus layer. Fresh squid eyes are clear and bright, not cloudy.

– When pressed, the meat should be elastic, not mushy or watery.

– It shouldn’t have a pungent or chemical smell, only a mild fishy odor characteristic of seafood.

Solution:

– When dining out for hot pot, opt for restaurants that use fresh seafood instead of frozen products of unknown origin.

– If buying squid for home cooking, choose ones with good elasticity, clear eyes, and no strange odors.

5. Bleached Beef Tripe (Honeycomb Tripe)

Beef tripe, also known as honeycomb tripe or omasum, is an expensive ingredient in hot pot restaurants. However, some places, for the sake of profit, soak the tripe in hydrogen peroxide to bleach it, which helps preserve it longer but severely affects health.

How to identify real beef tripe:

– Authentic beef tripe has a slightly gray or black color; if it’s white, it has been bleached.

– It should have a natural rough texture, not overly soft, smooth, or glossy.

– It shouldn’t have a pungent or chemical smell, only a slight odor as it is part of a cow’s stomach.

Solution:

– When dining out, choose restaurants with clear ingredient sources that don’t use chemically treated tripe. If buying it yourself, opt for unprocessed, unbleached tripe.

Hot pot is a delicious dish, but not all ingredients are safe. The more processed and marinated a food item is, the easier it is to be counterfeit or of poor quality. Connoisseurs know how to choose fresh and safe ingredients to ensure a tasty and healthy meal.