People from Chongqing are the biggest fans of hot pot and Malatang. However, some people consider Malatang to be an unhealthy food, perhaps more because of its "humble origins" and low price, worrying about hygiene and getting an upset stomach. In reality, if food safety can be ensured and the ingredients are reasonably combined, Malatang can be considered a rather good fast food, much healthier and more environmentally friendly than fried foods.
Reason one: Many people like to pour a layer of sesame paste on top to replace red oil or sesame oil, which is a very healthy condiment rich in calcium and vitamin E. In addition, garlic juice and vinegar with antibacterial properties are often added, which can help prevent intestinal infections.
Reason two: Malatang usually features a variety of green leafy vegetables, multiple soy products, seaweed like kelp, mushrooms like fungi, potatoes, fish, eggs, etc. Plant-based ingredients are predominant. The ratio of fresh vegetables to meatballs, sausage slices, eggs, etc., can reach 2:1. With reasonable pairing, it is easier to meet the requirements of acid-base balance and complies with the principle of dietary diversity compared to general fast food dishes.
Reason three: The heating temperature for Malatang is not high, and it does not produce smoke or high-temperature fat oxidation problems. Compared to high-temperature stir-frying, it causes less environmental pollution to the air.
Reason four: During the process of blanching the ingredients, part of the oxalic acid, nitrites, and pesticides in the vegetables can be removed. Although some vitamin C is lost, it also reduces anti-nutritional factors and toxic substances. As long as you pay attention to changing the blanching water regularly and add less salt during the process, it is a very good cooking method.
Reason five: The seasonings for Malatang can be made healthy and low-fat. No oil is added when blanching the ingredients, and the amount of oil can also be reduced according to the customer's request when mixing. Overall, the raw ingredients contain less fat and are relatively low in calories. In comparison, when stir-frying dishes, oil is often added in three stages: stir-frying the ingredients in oil, stir-frying, and then pouring on a final layer of oil. Moreover, customers cannot choose the amount of oil in the dishes.