A strange and unsettling trend has taken social media by storm: discussions of a so-called “saliva oil,” an ingredient allegedly used in Chinese restaurants to fry food. The concept has caused a stir, with many netizens questioning its origin, its cultural significance, and, most importantly, its hygiene standards. Some argue that this is simply a cultural misunderstanding or translation error, while others are horrified by the thought of unsanitary practices. Whatever the truth may be, the story has ignited a massive online debate and gained widespread attention.
The controversy centers on a Sichuan hotpot restaurant that was caught using what some are calling “saliva oil.” It was revealed that the restaurant had been recycling leftover chili oil soup from customers, mixing it with fresh oil, and reusing it for new diners. The practice was exposed after a concerned diner alerted local authorities, triggering an investigation by the Nanchong Market Regulation Administration. During the investigation, 11.54 kilograms of recycled beef tallow were seized, including oil that had been extracted from used plates and repurposed for future customers.
The restaurant owner, Chen, admitted that this unsanitary practice had been ongoing since September, claiming it was a desperate attempt to save his struggling business by enhancing the flavor of the hotpot soup. The discovery has sparked strong reactions on social media, with some expressing outrage over the blatant disregard for food safety, while others defended the practice, claiming it made the hotpot more flavorful and was a common custom.
In response, China’s Food Safety Law, introduced in 2009, strictly prohibits the reuse of leftover ingredients, including oil, following incidents of “gutter oil” recycling. Violations of the law can lead to severe fines and even imprisonment. Despite this, the scandal has become a viral sensation, with many continuing to debate whether this is an exotic delicacy lost in translation or an alarming health risk.
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