The strongest travel live broadcast

Chapter 218 Food Safety Is Important

"The street we are on now is called Huguosi Street. It is located in the northeast of XC District. Friends who have never been to Beijing North can directly navigate here. This street starts from Deshengmennei Street in the east and ends at Xinjiekou in the west. South Street, its name is entirely derived from the Huguo Temple."

Holding He Xiaoman by the hand, the two of them strolled leisurely on the street, looking at the shops around them exuding the aroma of delicious food, Zhang Yang couldn't help swallowing.

"In the north of Beijing, Huguo Temple snacks are famous for their cheap and good quality, rich in variety, and they are all traditional Xia Kingdom foods, such as puff pastry, jujube rolls, ginger sauce, candy ears, etc. There are donkey rolling, noodle tea, bean juice, offal soup, all of which are famous snacks here, and everything can make your stomach bigger, haha.”

The most attractive part of the food, besides the shape and color that make people appetizing at a glance, is probably the most alluring thing is the strong and strange aroma. Almost every food has its own taste. They also have their own legends.

At the first stop, Zhang Yang brought He Xiaoman to the stinky tofu shop in Shachang. He looked in through the transparent glass from the counter, and saw the pieces of stinky tofu wrapped in black crispy skin at a glance. There are two little girls preparing stinky tofu for the waiting guests.

Taking advantage of the waiting time, Zhang Yang asked He Xiaoman to line up to watch first, while he turned around and said to the people in the live broadcast room.

"Stinky tofu, I don't need to say more. This is a well-known snack. It is a traditional specialty of Shachang. The local people also call it stinky dry. Fresh and spicy.

According to legend, in the eighth year of Kangxi in the Qing Dynasty, Wang Zhihe, who came to Beijing from AH Huangshan to take the exam, failed in the gold list. Anyway, for various reasons, they couldn't go home without money, and they had no choice but to make a living in Beijing temporarily.

Wang Zhihe learned how to make tofu when he was young, so he rented a few rooms near the AH clubhouse, bought some simple utensils, grinded tofu with several liters of beans every day, and sold it along the street.

However, it was summer at that time, and sometimes the leftover tofu quickly became moldy and could not be eaten, but he was unwilling to give it up, so he thought hard about the countermeasures, so he cut the tofu into small pieces, dried them for a while, found a small jar, and used them I started to pickle with salt, and then I took a break from business and concentrated on studying, and gradually forgot about it.

The autumn wind was brisk, and Wang Zhihe resumed his old business of making tofu for sale. He suddenly remembered the vat of marinated tofu, and hurriedly opened the lid of the vat. A foul smell came out. When he took it out, the tofu had turned blue-gray. , I tried it with my mouth, and I felt that there was a strong aroma in addition to the smell. Although it was not a delicacy, it was also intriguing. I gave it to the neighbors to taste it, and they all praised it.

Let’s not talk about the latter, it’s nothing more than repeated failures in the exams, and later gave up the exams to go into business, and this is how we have the stinky tofu we eat now. "

When Zhang Yang said this, He Xiaoman had already bought two processed stinky tofu and brought them over. First, he handed one to Zhang Yang, and then the two of them stood in front of the small shop majestically. After eating, of course, this is also the normal state of countless foodies in the snack street.

Zhang Yang looked at the four small pieces of stinky tofu in the small paper bowl in his hand. The color was black, but the skin seemed to have been fried very crisply. A few slices of coriander were randomly sprinkled on it, a faint smell and The tempting fragrance hits the nostrils.

I poked a piece with a toothpick and put it near my mouth, took a bite, and dried half of it.
"Well, the unique charred aroma that comes out after frying is wrapped in the pungentness of the garlic juice and the saltiness of the soup. Although it smells a bit smelly, it tastes very soft and fragrant. It is worth recommending. You can eat here in the future .”

There were not many pieces of tofu. After Zhang Yang's side ate it three times, five times, and two times, He Xiaoman's side just ate one piece. However, with the double blessing of the system and Zhang Yang's skills, the people in the live broadcast room seemed to feel that they were all overwhelmed. Smelling a strong smell and fragrance, the saliva was involuntarily secreted.

People who like stinky tofu find it delicious, while those who don't like it find it extremely disgusting.

"Ah!!!! I can't do it anymore, I don't want to watch it."

"Is stinky tofu really that delicious? Why don't I like this taste?"

"I don't like it, I think it's hard to eat, especially that kind of taste."

"What are you doing, let me watch the delicious food before get off work at noon."

"23333 Fortunately, the takeaway order has just arrived, let's find out about the lobster rice."

“Learn more about the spicy pork ribs and shrimp dry pot!”

"Learn more about bibimbap!"

"Milk white to understand!"

"Let's find out about Mantou!"

"Pfft, please stay in formation, it seems like something was mixed in just now?"

Zhang Yang threw the small paper bowl in his hand into the trash can next to him. Of course he didn't forget to break the toothpick in half and stuff it into the bowl, then wrapped it in a bag.

"However, if you want to eat stinky tofu, you must go to those regular shops to eat it. There was a news before, which seems to be in the Legal Daily, saying that there are some signature snacks with a long cultural history of hundreds of years. There are quite a lot of them. Food safety issues.

The raw material tofu used by some street vendors and even well-known brands to make stinky tofu is actually processed and produced in black workshops with poor sanitation. There are various brines used to make stinky tofu, and it is common to add green alum, which is ferrous sulfate. Condition.

Moreover, in the whole production process of stinky tofu, it is required to be carried out under natural conditions, and the requirements for temperature and humidity are very high. Once the control is not good, it is easy to be polluted by harmful bacteria. In mild cases, it will cause human gastrointestinal diseases. Severe cases can also lead to a large number of botulinum toxins, producing a toxic substance called botulinum toxin.

This is a neurotropic toxin with extremely strong toxicity. The reported stinky tofu poisoning incident was caused by this toxin.

So if you want to eat, you must go to those places that you frequent and know well, especially when you are alone in a strange city, it is best to go to a regular restaurant if you want to eat any kind of food. "

Of course, Zhang Yang said this to avoid this small stinky tofu shop. He didn't want to cause other foodies in this shop to feel uncomfortable because of his words, which would affect their business.

The people in the live broadcast room also had a lively discussion on another question raised by his words.

"Fuck, the current food safety problem is still very serious."

"As far as I know, some small restaurants and even some large restaurants, seriously, recycling drool oil is the norm."

"What is saliva oil?"

"Some people even joked that if you go out to eat every day, what you eat is hundreds of additives on the table."

"Come on, smoked Codonopsis ginseng with sulfur can come out, even the medicinal materials are not spared, let alone these foods."

Some food safety issues that most people have never heard of were suddenly listed one by one, but many people in the live broadcast room had never even heard of them. After Zhang Yang saw it, he couldn't help explaining.

"To put it another way, someone once joked that we modern people are already invulnerable to all kinds of poisons. Of course, this is just a joke, but it also reflects the current food situation. I guess you don't have to worry about these problems when you cook at home. .

The saliva oil mentioned before is to recycle the leftovers and put them on the dustpan. The soup leaks into the bucket and throw away the leftovers. The oil floating on the surface and the oil condensed under the dustpan are scraped again and collected. Return to the dining table every day, so that it can be reused.

As for the problem of this additive, most food additives are safe food, but when lean meat extract, beef extract, Sudan red, and a drop of incense are put on the table, this is a big problem.

There are too many food safety problems like this, but this is just an example. As long as you don’t eat those three-no products, don’t go to places you don’t know or are familiar with, it’s best to go to those that pass the health inspection Where to eat, generally there will be no major problems.

Besides, our country is now very strict on food safety issues, and everyone should try their best to eat in restaurants that have passed the inspection and are regular. "

(End of this chapter)