On the shores of the East China Sea, an old and busy wharf is a daily witness of ships coming and going and bustling crowds. This pier is not only a hub for transportation, but also a microcosm of local people's lives. Li Wen is the owner of a small restaurant by the pier, although his restaurant is not large, but because of its unique dishes and excellent service, it has won the love of countless diners.
However, Li Wen is well aware that in the catering industry, food safety is the top priority. He often admonishes himself and his staff to strictly abide by the principle of "no overnight eight" to ensure that every diner can eat fresh and safe food.
The so-called "eight overnight foods" refers to eight kinds of overnight foods that should not be eaten. Levine posted this principle in a prominent position in the restaurant, not only to remind himself, but also to let diners understand and co-supervise.
One day, the pier welcomed a diner from afar - Mr. Zhang. Mr. Zhang is a gourmand with a high demand for food. He heard about the good reputation of Li Wen's restaurant and came to taste it.
As soon as Mr. Zhang walked into the restaurant, he was attracted by the cleanliness and warmth of Li Wen's restaurant. He ordered a few signature dishes and sat by the window to savor them. The food was delicious and delicious, which made Mr. Zhang full of praise.
During the meal, Mr. Zhang noticed the principle of "no eating overnight" posted on the wall. Curiously, he asked Li Wen about the origin and specific content of this principle.
Li Wen explained with a smile: "'Don't eat overnight' is the principle that our restaurant has always adhered to. The eight foods include leafy greens, seafood, soy products, soft-boiled eggs, lo-mei and dregs, bulk lo-mei, white fungus and mushrooms, and soups. If these foods are stored overnight, they can easily breed bacteria and toxins, which can be harmful to health. ”
"Leafy greens, for example, are rich in nitrates. If stored for too long or improperly, nitrates can be converted into toxic nitrites. If seafood is not stored properly, it is easy to produce protein degradants, which can cause a burden on the liver and kidneys. Soy products are prone to bacterial growth and food poisoning. ”
After hearing this, Mr. Zhang suddenly realized, he sighed: "It turns out that food safety is so important! I used to think that as long as the food seemed to be fine, I could eat it, but I didn't expect that there would be so much attention." ”
Li Wen nodded and said, "Yes, food safety is about everyone's health. Not only do we have to abide by the principle of 'don't eat overnight', but we also have to pay attention to the freshness and preservation conditions of the ingredients at all times. Only in this way can we ensure that diners can eat with peace of mind. ”
Mr. Zhang appreciated Li Wen's professionalism and sense of responsibility, and he decided to come to Li Wen's restaurant often in the future. He also shared the principle of "don't eat overnight" with his friends, so that more people can understand and pay attention to food safety issues.
Over time, the principle of "eight overnight and no food" spread on the docks. More and more restaurants and diners are paying attention to food safety issues and working together to maintain a healthy and safe eating environment.
Li Wen also encountered many difficulties and challenges in the process of running the restaurant. But he has always adhered to the principle of "no food overnight", and constantly improved his cooking skills and service level. He believes that as long as we cook every dish with heart and care about the health and safety of every diner, we will be able to win the trust and support of more people.
One night, while walking by the dock, Levine met a young fisherman. The fisherman had a net of fresh fish in his hand, and he asked Levine for advice on how to preserve them for the next day.
Li Wen patiently told the fisherman: "It is best to eat the fresh fish on the same day, and if you really need to preserve it, you can choose to refrigerate or freeze it." However, it is important to ensure that the storage conditions meet food safety standards to avoid bacterial growth and toxin production. ”
The fisherman was so inspired that he decided to follow Leevin's advice and save his catch. He also shared the principle of "eight no food overnight" with other fishermen, so that they can also understand and pay attention to food safety issues.
As time goes on, more and more fishermen are becoming concerned about food safety, and they are no longer eating their overnight catches, but are choosing safer and healthier ways to store them. This not only protects their health, but also enhances the quality and reputation of local seafood.
Under the witness of the wharf, Li Wen used his own actions to interpret the persistence and pursuit of food safety. He believes that as long as everyone can pay attention to food safety issues, we can definitely create a healthier and safer eating environment, so that everyone can enjoy the joy and happiness brought by food.