Four Common Mistakes to Avoid When Eating Hot Pot

There is a saying about hot pot: "One scald, three flavors." If it's not scalding hot, the taste is compromised.

In fact, the oral cavity, esophagus, and stomach lining can generally only tolerate temperatures of 50°C-60°C, while the rich broth of a hot pot can reach as high as 120°C. Eating food as soon as it's cooked in the broth can easily scald the oral cavity, esophagus, and stomach lining. Coupled with the stimulation of spicy and numbing flavors, it can easily cause or induce various inflammations and ulcers in the digestive organs. When eating hot pot, it's best to use two bowls. Place the food in one bowl to let it cool slightly while you eat from the other. By the time you finish the first bowl, the food in the second will have cooled to a safe temperature for consumption.

Undercooked food is exceptionally tender and fresh, which is one of the reasons people love hot pot.

If you are solely focused on that tender, fresh texture and eat the food before it's fully cooked, it not only affects the digestion and absorption of nutrients but may also cause gastrointestinal infections from the bacteria and parasites that have not been killed. Experts advise against eating semi-cooked food. It's better to sacrifice some texture and ensure all meat is thoroughly cooked. Of course, if food is boiled in the hot pot for too long, it can also lead to a loss of nutrients, especially vegetables. Prolonged cooking can cause a significant loss of vitamins. Generally, vegetables are ready to eat once they become soft.

Malatang (Spicy Skewer Hot Pot)

The hot pot broth is said to gather the essence of the ingredients, making it delicious and nutritious.

The reality is quite the opposite. When the hot pot broth simmers for more than 60 minutes, the nitrite content in the soup rises rapidly. If you want to taste the deliciousness of the broth, you should drink it shortly after the pot is brought to a boil. Do not wait until the hot pot has been cooking for a long time, and it's best to drink it in moderation. Patients with a history of hyperuricemia and gout should avoid hot pot or stick to low-purine foods such as fruits and vegetables, and at the same time, avoid alcohol.

Engaging in a long hot pot session, saving today's broth for tomorrow.

A hot pot meal can last for several hours and is mainly composed of high-fat meats. The gastrointestinal tract must continuously secrete digestive fluids. Over a long period, this can lead to digestive dysfunction and may also result in excessive intake of protein and fat, causing various "rich man's diseases." The duration of a hot pot meal should ideally be limited to 2 hours, and any leftover broth is best discarded.