Photos: What do you really eat when you go to a restaurant in China
From Sina Blog
Chinese food is yummy! But do you know how it is prepared in restaurants?
A set of pictures taken by an anonymous chef working in a Chinese restaurant was leaked online, and they offer a disturbing peek into restaurant kitchens which might unnerve those of you who have enjoyed Chinese cuisine and frequented eateries in China.
Tip-offs from the mysterious, yet obviously honest chef:
- Never take recommendations from waiters, because they only recommend dishes on the verge of spoilage.
- Never ask the waiter to take a dish back and remake one, even if it tastes like shit.
- Always have your leftovers put in doggy bags right in front of you.
- It would be better if you didn’t eat at restaurants in China at all.
So now let’s take a look at what kinds of secretive seasonings are commonly used in Chinese restaurants.
Melamine: Infamous in China for the notorious 2008 Chinese milk scandal, in which melamine was found illegally added to milk and infant formula products from almost all major milk suppliers, leading to kidney stones among young children. The milky additive in these foods is in fact fake milk derived from melamine, widely used in preparation of milk tea-ish beverages, and is what makes your drink silky and milky.
Ingredient AAA: The chefs don’t even know what exactly it is or how it works. It is tasteless and odorless… and addictive!
Flavor enhancer: Noticeably fragrant. This is the reason why food served by restaurants is so savory.
Bottles of additive for making beverages: Dozens of additives are used to enhance the flavor of beverages. They used to do it at the bar, but since so many additives are used these days, they have to make it under-the-table… Real fruits are still used in the process, a very small amount…
All these bottles are the additives used to make marinated beef.
Hot pot chemical additive: If you smell it, you will be dazed and disoriented for around 10 seconds. It is odorless.
The use of these additives is normal to chefs. “I don’t have time to go to other people’s restaurants to take more pictures. I’ve already decided to switch professions…it’s disheartening.” says the mysterious chef. This is fungus taste additive. It’s supposed to be used for preparing soups, but a lot of chefs just use it randomly these days.
Red pigment and red yeast powder: These things are laced in read yeast rice and Chinese braised pork. Everybody does it, if you don’t use chemical additives, then your business won’t be as good as everyone else’s, and so everyone tries to “outuse” each other. “As you can see, I normally have to stash the pigments.” Says the chef.
Salted dead shrimps: A customer just ordered fresh shrimps, and then they were replaced with dead ones in the kitchen. If you want to go eat seafood in a restaurant, be forewarned: Don’t expect to eat what you see caught in the fish tank. If the restaurant has any dead fish, the live ones will be switched out for them when you are not looking.
Even sesame oil can be artificially manufactured. China is unrivaled in the production of fake goods.
A bucket of fresh oil, and a bucket of old oil.
Elasticity enhancer: this is what makes the fish balls chewy and rubbery at hot pot restaurants.
A barrel of oil for making duck and drumsticks.
People making duck and chicken legs.
You don’t want to eat duck and chicken legs any more.
This giant vat is used for dyeing duck and chicken.
Red pigment: A bottle costs 15 yuan, much cheaper than paint for painting.
Chicken legs ready for sale! Hope you still have a good appetite after seeing all these photos.
Archer Wang is a student at Duke University from China.