有關中國外賣食品安全的新聞在社會上引起廣泛討論。多位外賣員「現身說法」，揭露他們日常幾乎不會點的十類外賣，並且曝光背後潛藏的食品安全隱憂。這些問題觸及食材來源、加工方式、儲存方法，甚至與商家為降低成本而可能採取的灰色手段有關。

首先被點名的是許多人熟悉的「黃燜雞」。有外賣員直言，一些小店會使用來源不明的「僵屍肉」、隔夜菜，甚至是回收的剩菜，再經過重調味來掩蓋異味。類似的情況在「麻辣燙」中也常見，其湯底被反覆使用，久而久之不僅容易滋生細菌，部分食材還常年暴露在外，衛生環境堪憂。至於其中的丸子、火鍋料，多數來源於低價冷凍合成品，口感雖然能勉強充數，但營養價值與食品安全性都令人擔憂。

「蓋澆飯」則因為大量依賴預製菜料包而備受詬病。由於製作環節省略新鮮烹調，許多商家只需簡單加熱即可上桌，但問題在於這些食材往往清洗不夠徹底，烹調方式也偏重油重鹽，長期食用對健康並無益處。「炸雞、炸串」則是另一個重災區。為提高出餐效率，部分商家使用冷凍半成品反覆下鍋油炸，不僅油質快速劣化，還容易產生致癌物質，這也是外賣員普遍避開的原因。

一些看似「健康」的選擇同樣暗藏危機。比如「粥類」常常是隔夜剩粥經二次加熱後再售賣，甚至會額外添加增稠劑以營造口感。水果捞則可能用快要壞掉的水果削去腐爛部分後繼續售賣，異味被糖水或奶油掩蓋，消費者往往難以察覺。餃子也在榜上，多數低價外賣實際上是工廠速凍貨，餡料來源常常是肉的邊角料或混合填充物，品質參差不齊。

炒飯與烤肉拌飯雖然受歡迎，但一些店家所用的低價肉品來源不明，真正的風味往往來自濃重的調味醬汁，而非食材本身。至於以「料理包」為核心的快餐，幾乎完全依靠即食加熱，缺乏新鮮度與烹飪的營養價值。最後，湯品也榜上有名，許多商家使用的做法是「料少水多」，真正的風味大多來自廉價調味包，而不是熬煮的食材。

更令人憂心的是，記者臥底調查發現部分商家避免浪費，竟將前一晚退單的外賣放在常溫環境中儲存，隔天再賣給早上十點、十一點前下單的顧客。這種做法無疑增加食材變質與細菌滋生的風險，因此不少外賣員也特別提醒：「早上十一點前，最好不要隨便點外賣。」

這些揭露讓許多市民感同身受，因為不少人日常外賣經驗中確實曾遇到過食材不新鮮、味道怪異或吃後腸胃不適的情況。新聞一出，引發對外賣行業食品安全的強烈關注，也讓人們開始反思過度依賴外賣的生活方式，並呼籲相關部門加強監管，商家也應自律，保障消費者的健康與信任。

News reports about food safety issues in China’s food delivery industry have sparked widespread discussion across society. Several delivery workers have spoken out, revealing ten categories of meals they almost never order themselves, exposing the hidden food safety risks behind them. These problems touch on the sources of ingredients, methods of processing and storage, and even the questionable practices some vendors adopt to cut costs.

The first dish singled out was the well-known “Braised Chicken with Rice” (Huangmenji). According to some delivery workers, certain small eateries use questionable “zombie meat,” leftovers from the previous day, or even recycled food scraps, then cover up unpleasant odors with heavy seasoning. A similar situation is often found in “Malatang” (spicy hot pot skewers), where soup bases are reused multiple times, creating a breeding ground for bacteria. Ingredients are often left exposed for long periods in unsanitary environments. Many of the meatballs and hot pot add-ons come from cheap frozen processed products—barely passable in taste but lacking nutritional value and safety.

“Rice with Toppings” (Gai Jiaofan) also receives heavy criticism because it relies extensively on pre-made ingredient packs. Instead of fresh cooking, many vendors simply reheat and serve. The problem is that these ingredients are often not thoroughly cleaned, and the cooking methods involve excessive oil and salt, which are harmful to health if consumed long-term. Fried chicken and skewers are another high-risk category. To speed up service, some vendors repeatedly deep-fry frozen semi-finished products. This causes the oil to degrade quickly, producing harmful carcinogens—one of the main reasons delivery workers avoid these foods.

Even seemingly “healthier” options hide risks. For example, congee is often just leftover porridge reheated, sometimes thickened with additives to improve texture. Fruit bowls may be made with nearly spoiled fruit, with rotten parts cut off and odors masked by sugar water or cream. Dumplings also made the list; many low-priced options are mass-produced frozen goods, with fillings often made from leftover meat trimmings or mixed fillers of inconsistent quality.

Fried rice and grilled meat rice bowls, though popular, often use cheap meat of unclear origin. Their appeal usually comes from heavy sauces rather than the actual ingredients. As for fast food built around “meal packs”, these are almost entirely reliant on ready-to-eat reheating, lacking freshness and nutritional value. Soups were also listed—many vendors stretch ingredients thin, using lots of water and relying on cheap seasoning packets rather than slow-cooked ingredients.

More worryingly, undercover investigations revealed that some vendors, in order to avoid waste, store canceled orders from the previous night at room temperature, then resell them the next morning to customers who place orders before 10 or 11 a.m. This practice greatly increases the risk of spoiled food and bacterial growth. Delivery workers therefore warn customers: “Before 11 a.m., it’s best not to order takeout.”

These revelations resonate with many citizens, as people have indeed encountered stale ingredients, strange tastes, or stomach discomfort after eating takeout. The news has ignited public concern over food safety in the delivery industry, sparking reflection on society’s overreliance on takeout. Many are calling for stronger government regulation and greater self-discipline from vendors to ensure consumer health and restore trust.