“吃火锅定律”热搜第一！网友：太真实了！怎么做到全国统一的啊

近日，“吃火锅定律”的话题冲上热搜第一，引发网友热议。

有网友表示：如果火锅局是一场“马拉松”，那么开局豪言“随便点”，结局必剩“谁点的谁吃完”。

The so-called "Hotpot Rule" has been bubbling up online. As one netizen put it, eating hotpot is basically a marathon: it always kicks off with grand promises like "order whatever you want!" but somehow ends with "whoever ordered it has to finish it."

前半场：筷子打架，集体抢食，“嗯，真香”；后半场：互相甩锅，责任到人，“谁点的谁吃完”。

从“共享制”切换到“责任制”，再到最后的“实名制”。网友总结：吃火锅定律之一——责任转移定律，可以多点，但不可以多剩！

还有，雷打不动的吃火锅定律之二——进食顺序铁律：先菜后肉，健康饱腹。

Another unbreakable hotpot rule: the eating order law — start with vegetables, then meat.

蔬菜打头阵：涮一碗高纤维蔬菜（菠菜、茼蒿）垫胃，减少高热量吸收，降低嘌呤摄入。

蛋白接力赛：次选豆制品、鱼虾海鲜（豆皮、虾滑），最后涮红肉内脏（痛风、糖尿病人群慎点）。

Start your hotpot with high-fiber vegetables like spinach and crown daisy. They help line your stomach, slow down calorie absorption, and reduce purine intake.

Move on to proteins such as tofu, shrimp, or other seafood, and finish with red meat or organ meats. People with gout or diabetes should be careful with the heavier options.

此外，生活中的玄学——吃火锅之墨菲定律：白衣魔咒、洗发失效，一个都逃不了。

白衣魔咒：穿白衣服必溅油，除非抗污黑科技。洗发失效：刚洗头必约火锅，头发秒变“油烟收藏家”。

Last but not least, hotpot seems ruled by Murphy's Law: Wear white, and oil splashes are guaranteed — unless you've got stain-proof tech. Just washed your hair? One hotpot outing, and it's an instant "oil-and-smoke collector".

看到这里，大家有没有中招呢？

聊到吃火锅，其实不只以上的“三大定律”，还有火锅的“四大雷区”，一起来看看吧！

第一大雷区：高油脂

在火锅沸腾的状态下，我们可能看不出实际的油脂，但一旦将火锅放凉后——凉火锅，一层油！

这些油脂大多是动物油，含有大量的饱和脂肪，吃多了不仅会增加肥胖风险，也会给血管带来不可小觑的伤害，大大提高了患心血管疾病甚至恶性肿瘤的风险。

When a hotpot is bubbling, the oil might not be obvious — but once it cools, a layer of fat clearly forms on the surface. Most of this fat comes from animal sources and is high in saturated fats. Consuming too much not only raises the risk of obesity but can also harm blood vessels, significantly increasing the likelihood of cardiovascular disease and even certain cancers.

特别是火锅锅底的选择，决定了你这顿饭里油脂的摄入量。

火锅锅底含油量排序：牛油锅底＞咖喱锅底＞三鲜锅底＞冬阴功锅底

第二大雷区：食物中的隐形油脂

你以为锅底选了清汤锅，就能顺利躲过高油脂？错！还有食材中的油。

火锅涮肉时，口感最好的雪花肥牛油脂含量最高，约为20%；而眼肉、上脑的脂肪含量则低于10%，相对更健康。

Marbled beef, prized for its flavor, can contain up to 20 percent fat, while cuts like ribeye or chuck have less than 10 percent, making them a relatively healthier choice.

内脏脂肪含量排序：肥肠＞猪脑＞鸭肠＞毛肚＞黄喉

第三大雷区：嘌呤

火锅在不断沸煮各种内脏肉类之后，汤底会越来越浓，最后形成一锅浓浓的肉汤，简直是一锅嘌呤啊！

尤其是痛风的朋友，一定要注意！只要喝上一碗浓肉汤+两瓶啤酒，就可能出现关节红肿热痛。所以，吃火锅的时候千万别喝涮肉汤。

As hotpot simmers with various organ meats, the broth becomes richer and richer, eventually turning into a potent "purine soup". This is especially risky for people with gout.

When enjoying hotpot, it's best to avoid drinking the meat-infused broth.

火锅汤底嘌呤含量排序：骨汤锅底≈海鲜锅底＞菌汤锅底＞番茄锅底

第四大雷区：蘸料

你以为躲过了汤底，躲过了食材，就够了吗？错，还有蘸料在等着你！

别小瞧蘸料，蘸料里面都是卡路里，它甚至比主食里面热量更多。

Don't underestimate the dipping sauce — it's calorie-packed and can sometimes contain more calories than the main dishes themselves.

蘸料热量排序：香油蘸料＞沙茶酱＞芝麻酱＞海鲜酱

所以，爱吃火锅的各位都记下了吗？吃火锅的同时，别忘了避开“雷区”，健康饮食！

快转发给你身边的“火锅搭子”，约TA一起“抄作业”。

编辑：左卓

见习编辑：裴禧盈

实习生：张竞文

来源：外研社UNIPUS

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