I published an article & lt; chopsticks culture discussion & gt;, the topic is small, is a challenge to the traditional Chinese culture. The real period to give criticism and guidance of the views, I

I published an article & lt; chopsticks culture discussion & gt;, the topic is small, is a challenge to the traditional Chinese culture. The real period to give criticism and guidance of the views, I bowed to thank you! The old man Zhitang said in the 1950s in his article "Eating and Chopsticks" that because people in China, Korea, Japan, Vietnam, Myanmar and Singapore use chopsticks to hold a brush, Westerners hold a knife and fork to hold a pen. I think this is an interesting point. As we all know, chopsticks were invented in China and have been used since the Shang Zhou period. And the material has been enriched with bamboo, wooden, iron, copper, ivory, plastic chopsticks, stainless steel and other materials made chopsticks, and gradually formed a culture. At some point Korea, Japan and other Asian countries also began to learn to use chopsticks in China.

We Chinese usually use chopsticks made of natural materials, but some people use lacquer chopsticks, and after a long time of use, the lacquer will peel off and enter the body with the food, and we can't guarantee that all of the lacquer is harmless to the body, and the heavy metals in the paint, lead, as well as organic solvents such as benzene and other substances, are carcinogenic. Children are also particularly fond of brightly colored items, but their resistance to lead is low and the damage is aggravated. When we think about it we think that using chopsticks with a smooth surface will prevent this problem, but our Chinese families have the habit of using a chopstick for a long time, and the chopsticks become rougher and rougher, creating many grooves and causing bacteria to remain, the most common of which is the bacterium Helicobacter pylori, which is the cause of gastric problems. We also think that using bamboo chopsticks is healthy, natural and environmentally friendly, but bamboo chopsticks are not easy to clean and have to be sterilized frequently. Plastic chopsticks are easily deformed by heat.

Stainless steel chopsticks do not have these problems. Stainless steel chopsticks have a dense protective film on the surface, in addition to iron, chromium, nickel, aluminum, silicon and so on. Chromium content is generally not less than 12%, so that the steel molecules more uniform, can resist fire, water, acid, alkali and various solutions to its corrosion. The surface is also free of heavy metals that are harmful to the body. Stainless steel chopsticks are easy to carry when you go out, the length is only 2/3 of our chopsticks, both environmentally friendly and hygienic, after use, use boiled water to swish, with a napkin to wipe on the line ah. This is also in line with the Korean habit of bringing their own chopsticks when they go out. The chopsticks have square heads and flat bodies with a spiral pattern to prevent slipping. Koreans also love to eat barbecued meat, and the heat resistance of stainless steel is in line with this. We Chinese feel heavy when we use stainless steel chopsticks, and our hands get tired when we use them for a long time. But Koreans don't just use chopsticks when they eat, they usually hold chopsticks in one hand and a spoon in the other, using the spoon to eat and drink soup, and the chopsticks to hold the food.

Stainless steel chopsticks also have its drawbacks, children have the habit of biting chopsticks, accidentally will be clucking teeth. Stainless steel chopsticks also conduct heat faster, when eating hot food, easy to burn your mouth. More easily overlooked by us is that we think stainless steel will not rust in fact not. In seaside cities, its corrosion resistance will be reduced, and other metal elements in the air electrochemical reaction occurs, destroying the protective film, electrochemical corrosion, the surface will have rust spots. Nowadays, the air is heavily polluted, the sulfide in the air and other chemical reactions with the surface of the chopsticks will also damage the protective film.

This shows that Korea uses stainless steel chopsticks not only to save resources but also for health. Korea uses stainless steel chopsticks from restaurants to homes, and we would think that maybe it's because of the country's lack of forests that they don't use wooden chopsticks. However, Korea has a land area of about 99,900 square kilometers, and the forest coverage rate is as high as 64%, ranking third in the world. This also fully reflects that Koreans treasure resources, and they are all able to develop food toothpicks made of potato starch or jiangmi noodles to protect the country's resources. Disposable tablecloths used in restaurants and disposable toiletries used in hotels are long gone in Korea. Archer once said, "Design is the activity of solving a problem around a target," and I think that the creation of stainless steel chopsticks fully proves this point. These chopsticks are fully compatible with the eating habits of Koreans.

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