China features: food that is "vulnerable" to WHO.

Fresh and fragrant fish head with chopped pepper, flexible and smooth dry fried beef river, crispy clay pot rice, fat but not greasy burnt donkey meat ... Just saying a few China delicacies on the tip of the tongue is enough to make our working dog's index finger move. However, you have to stop dreaming about the meat forest in your mind, because this time, I'm not trying to popularize the profoundness of traditional China cuisine, but to "popularize science" and see how fragile these foods are in front of the "list of carcinogens".

Speaking of the "list of carcinogens" of the World Health Organization, I think all the health care workers present are familiar with it. Even if you ask the old man who eats melon seeds and basks in the sun, they can say a few words. On this list, nitrite, benzopyrene, ethanol, acrylamide, arecoline and safrole are almost all China delicacies. Why don't we have a look? If the food containing these substances is really eliminated, how many episodes of China will be left on the tip of the tongue!

Since tip one has the best reputation, I'll start with the first season! (Hint 1: mmp, go away! )

Although the first episode is gifted, it is still a semi-finished product in front of the "strict and cautious" cancer list. In order to avoid benzopyrene from hot oil, there are only a few mouthfuls of soup left.