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 fact, if food safety can be ensured and ingredients are combined reasonably, Malatang can be considered a quite good fast food, much healthier and more environmentally friendly than fried foods. The seasonings for Malatang can be made healthy and low-fat.
Reason one: Many people like to pour a layer of sesame paste on top to replace chili oil or sesame oil, which is a very healthy seasoning rich in calcium and vitamin E. Additionally, garlic juice and vinegar with antibacterial properties are often added, which can help prevent intestinal infections.
Reason two: Malatang usually features a wide variety of ingredients including various green leafy vegetables, soy products, seaweed like kelp, mushrooms like shiitake, tubers, fish, eggs, and more... Plant-based ingredients are predominant. The ratio of fresh vegetables to items like meatballs, sausage slices, and eggs can reach 2:1. With proper pairing, it is easier to meet the requirements for acid-base balance and adheres to the principle of dietary diversity compared to ordinary fast food dishes.
Reason three: The heating temperature for Malatang is not high, so it doesn't produce smoke and grease or the problem of high-temperature fat oxidation. Compared to high-temperature stir-frying, it causes less air pollution.
Reason four: During the process of blanching vegetables, some oxalic acid, nitrites, and pesticides can be removed. Although this results in a partial loss of vitamin C, it also reduces anti-nutritional factors and toxic substances. As long as you remember to change the blanching water regularly and use 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 used when blanching the ingredients, and the amount of oil in the sauce can be reduced according to the customer's request. Overall, the ingredients contain little fat and are relatively low in calories. In comparison, when stir-frying dishes, oil is typically added three times—stir-frying, sautéing, and finishing with a drizzle of oil—and customers cannot choose the amount of oil used in the dish.