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Nanjing chefs use banned meat additive
By Wei Ran |
May 2, 2012, Wednesday
|
Online Edition
Online Edition
A harmful food additive is widely used in restaurants in Nanjing, capital of east China's Jiangsu Province to enhance the flavor of stewed pork with brown sauce, Guangzhou Daily reported today.
The additive can make pork taste so delicious that diners easily get addicted to the dish, just as some hotpot restaurants used to add poppy shells in the soup to lure back customers, the paper said.
The additive, dubbed "King of Meat Cookers," can be found in many food markets in Nanjing and is used by many chefs who know the secret but don't eat their pork dish themselves, said the report.
The additive is made of chemical synthetics that contain chlorine and it irritates man's gastronomic and digestive systems, said Mo Baoqing, a professor of Nanjing Medical University.
The additive can make pork taste so delicious that diners easily get addicted to the dish, just as some hotpot restaurants used to add poppy shells in the soup to lure back customers, the paper said.
The additive, dubbed "King of Meat Cookers," can be found in many food markets in Nanjing and is used by many chefs who know the secret but don't eat their pork dish themselves, said the report.
The additive is made of chemical synthetics that contain chlorine and it irritates man's gastronomic and digestive systems, said Mo Baoqing, a professor of Nanjing Medical University.
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