Spicy Hot Pot Dipping Tips

Sichuan hotpot and hot pot While flavorful, they also conceal potential harm. Expert Wang Jian advises caution when consuming them:

1 The hot pot should be cleaned promptly:

After using copper pots, a thin layer of green verdigris may form, so thorough cleaning is necessary;

2 Ensure the heat source is vigorous:

If food is eaten without fully cooking or boiling it, bacteria and parasite eggs may not be killed properly, potentially causing digestive tract diseases;

3 Do not eat hot pot too hot:

The oral cavity, esophagus, and stomach can only tolerate temperatures of 50°C to 60°C; excessively hot food can damage the mucosa, leading to acute esophagitis and gastric inflammation. Overly rich may easily lead to high cholesterolemia, gastritis, duodenal ulcer, cholelithiasis, oral ulcers, gingivitis, and hemorrhoids. It is recommended to eat light with a moderate level of spiciness;

4 Do not drink the hot pot broth:

The broth should not be left boiling for long or changed frequently. Purines from meat and seafood dissolve in the broth, so avoid drinking it. High concentration purines can lead to uric acid production via liver metabolism, causing gout, joint pain, and potentially kidney damage;

5 Ventilate indoors when eating hot pot:

Poor ventilation may cause dizziness and fatigue.