【禁闻】网友炮制「中国特色」有毒食品国宴

【禁闻】网友炮制「中国特色」有毒食品国宴

【新唐人2011年5月11日讯】外国人喝牛奶身体健康「结实」，中国人喝牛奶肾脏「结
石」。目前，在中国大陆食品添加剂已泛滥成灾，含添加剂的食品达万种以上，每个成
人一天约吃進8、90种添加剂，堪称有毒食品大全。请跟随我们一起去浏览，"一饱眼福
"。

《天涯杂谈》的网路作者"你来说说好不"认为，北京人民大会堂的国宴，如果采用中国
「有毒食品」，则色香味齐全，他与厨师特意制作了有「中国特色」的国宴菜肴。

第一道，特色狮子头。这道菜选用「瘦肉精」喂养的猪肉，并配以「紫金矿业」污染的
汀江水烹制而成。

第二道，川菜火锅。这道选用「沟渠油」，并以「敌敌畏」提香，火锅中的汤水由火锅
红、辣椒精、石膏等调制，并加上一些罂粟粉，味道独特。

第三道，神奇牛肉串。这道菜的神奇在于，原料并非采自牛，而是来自猪，制作时先用
「麦芽酚」去掉猪肉腥味，再抹上一层薄薄的神奇「牛肉膏」将猪肉腌制，然后煮
熟，猪肉就能变身牛肉。

再有，黑心木耳炒奶白菜：木耳须用沥青、墨水、白胶等炮制，不仅份量足，而且颜色
更黑，在烹制过程中，再加入「三聚氰胺」奶粉，使奶味更足。

味道最全的一道菜，精选抗生素浸泡的鲍鱼、硫磺熏制的鱼翅、福尔马林浸泡的辽参、
猪皮制造的假鱼肚、工业盐保存的干贝、萤光增白剂漂白的鲍菇、苏丹红喂制的鸽蛋、
避孕药喂养的甲鱼裙边等八种顶级原料，三天三夜熬制而成。

至于主食，则是用陈化粮烹制的豌豆黄、艾窝窝，或者是染色馒头。酒水则用以工业酒
精调制的茅台，以及用色素、香精、糖精等各种工业添加剂调制的人造葡萄酒。

如今，中国食品在国外可谓风声鹤唳，人们谈毒色变，而滥用添加剂为主要元凶。

据大陆媒体报导，泡菜里有着色剂，果冻里有防腐剂；一支雪糕含16种食品添加剂，一
袋方便面中有14种，近九成的食品含有添加剂，而生活中的"食品添加剂"有2,000多
种。

中国疾控中心食品与营养所副研究员张柬波指出：「很多情况下没有食品添加剂会让食
品更不安全。如把防腐剂取消，还有多少东西可在货架上保存？公仔面不到两天就会变
质了！」

内地舆论质疑张柬波的说法。有大量研究表明，当前许多不明原因的现代病都与化学食
品添加剂有关。以盐酸克伦特罗为代表的"瘦肉精"就是例子，"肉精"实为"害人精"。

解放军总医院营养科赵霖教授表示，企业一味追求利益，滥用、违规使用食品添加剂情
况严重。

中国政法大学教授吴景明认为，大陆法规滞后，不能涵盖整条食品链；部门职责不
清，食品安全竟涉农业、衞生、质检、工商等十多部门，造成监管疏漏；加上大陆检测
标准及技术落后等原因，造成合法添加剂，遭无良业者超量使用。

新唐人记者唐睿、薛莉综合报导。

"Black Fungus with Creamy Cabbage"

China's food safety issue has long been worsening.Over 10,000 Chinese food
products have additives,and an adult in China consumes on average80 to 90
kinds of additives per day.

Internet author "Ni Lai Shuo Shuo Hao Bu" writessarcastically that
contaminated foodshould be served at national banquetsin the Great Hall of
the People,and a "Chinese¬-Style" menu should read:

『Dish 1: Tainted Meat Balls,made with "lean meat powder," contaminated
pork,and toxic water from Ting riverpolluted by Zijin Minding Group.'

『Dish 2: Szechuan Hotpot,made with swill-cooked oil, and spices like
DDVP,artificial coloring, plaster,and opium powder for flavor enhancement.'

『Dish 3: Special Beef Skewer,prepared with "special beef" made from
pork.First, the pork is deodorized with maltol;then we spread "beef cream"
over the pork;and lastly, we cook the pork to turn it into beef.'

『Dish 4: Black Fungus with Creamy Cabbage,prepared with asphalt, ink,
glue-treated fungus,and melamine-contaminated milk power.'

The most flavorful dishesare made with antibiotics-treated
abalone,sulfate-smoked shark fins, formalin-treatedsea cucumbers, fake fish
maw made with pig skin,industrial salt treated dry oysters,phosphor
powder-bleached abalone mushrooms,Sudan-red-colored pigeon eggs,and
contraceptive pills-fed turtles.

For stable foods, there is fake rice and pea cakes,made with stale grains,
and dyed steamed buns.For beverages, there is industrial alcohol liquorand
fake wine made with artificial coloring,flavors, and various industrial
additives.

China food safety problemshave been causing scares internationally,and
abuses of additives play a crucial role.

Chinese media reported that additives were foundin food products from
preserved vegetables to jelly;16 kinds of additives were found in ice
cream,while 14 were found in instant noodles.Over 90% of food products
contain additives,and over 2000 additives in total were usedin everyday
food products.

Zhaong Jianbo, researcher at the Chinese Centerof Disease Control: "In many
cases, food withoutadditives are even less safe. With no
preservativesadded, instant noodles will go bad in under 2 days."

However, research contradicts Zhang's claim.Studies show that many modern
diseasesare caused by chemical additives.Clenbuterol, known as "lean meat
powder,"is one of many such harmful chemicals.

Dr. Zhao Lin at the PLA General Hospital believesthat it is a serious
problem when financial gainsare driving manufactures to abuse food
additives.

Prof. Wu Jingming at China University of PoliticalScience and Law, says
that laws in Chinaare not comprehensive enough to controlthe food supply
chain. Regulative agenciesprove incompetent in areas such as
agriculture,sanitation, quality control, and commerce.Moreover, technology
in food safety testingis outdated in China. All of the abovehave
contributed to the additives' abuse problem.

NTD reporters Tang Rui and Xue Li 2011-05-11
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