Group 1 - The article addresses common cooking challenges faced by beginners, such as measuring oil temperature and understanding the nature of foam produced when stewing meat [1][4]. - Expert guidance is provided by Wu Jia, Deputy Secretary-General of the Nutrition Literacy Branch of the China Health Promotion and Education Association [1][3]. Group 2 - Different oil temperatures are categorized for various cooking methods, with specific temperature ranges defined for each level of heat [5][6][7][8]. - For example, oil at 20% heat (0℃~30℃) is suitable for frying nuts, while oil at 80% heat (180℃~240℃) is ideal for frying, pan-frying, and explosive cooking [8][9]. Group 3 - The article explains that the foam produced when stewing meat is primarily due to residual blood and proteins, with the first layer of foam being undesirable and the second layer being acceptable [16][18]. - To minimize foam, it is recommended to soak the meat in water before cooking to remove excess blood [19]. Group 4 - The article discusses the importance of adding water when boiling dumplings, as it helps control the cooking temperature and prevents the dumplings from breaking [21][23][24]. - It emphasizes that the technique allows for even cooking of the dumpling filling and skin [23][24].

Core Points - The East Tai Market Supervision Administration conducted a food safety inspection from April to June 2025, covering 28 categories of popular food and agricultural products, resulting in a total of 1926 samples tested [2] - Out of the 1926 samples, 1863 were found to be compliant, while 63 samples were deemed non-compliant, indicating a compliance rate of approximately 96.7% [2] - The administration has initiated investigations and corrective actions for the non-compliant products, including product recalls and risk control measures [2] Summary of Inspection Results - Total samples tested: 1926 [2] - Compliant samples: 1863 [2] - Non-compliant samples: 63 [2] - Compliance rate: 96.7% [2] Actions Taken - The East Tai Market Supervision Administration has mandated food production and operation units to trace the distribution of non-compliant products and implement immediate recall measures [2] - Investigations into the causes of non-compliance are being conducted, along with necessary rectifications [2] Consumer Advisory - Consumers are encouraged to report any non-compliant food products found in the market by contacting the market supervision department hotline [3]

Core Viewpoint - The Zhuhai Market Supervision Administration conducted food safety inspections in 2025, revealing a 3.18% non-compliance rate among 535 samples tested, with 17 samples failing to meet safety standards [2][3]. Group 1: Inspection Results - A total of 535 food samples were tested, including 27 categories such as edible agricultural products, beverages, and dairy products [2]. - Out of the 535 samples, 518 were compliant, while 17 were found to be non-compliant, resulting in a non-compliance rate of 3.18% [2]. - The main indicators tested included coliform bacteria, lead, cadmium, and various pesticide residues [2][4]. Group 2: Actions on Non-compliant Products - The market supervision department is required to investigate non-compliant food products and their producers, ensuring they fulfill legal obligations [3]. - Companies must clarify product distribution, recall, and remove non-compliant products from the market to control risks [3]. - Non-compliance incidents will be recorded in the food safety credit files of the producers, and the results will be made public for consumer awareness [3]. Group 3: Consumer Safety Recommendations - Consumers are advised to purchase food from legitimate channels and retain shopping receipts, checking for complete product labeling [3]. - It is recommended not to buy products without manufacturer information or those past their expiration dates [3]. Group 4: Specific Non-compliance Cases - Dried daylily was found to have excessive sulfur dioxide due to improper use for color preservation and preservation [4]. - Fried peanuts were detected with aflatoxin B1 due to fungal contamination, which poses health risks with long-term consumption [4][5].