（来源：上观新闻） 我做的面条，是我是我都是我 想到小时候吾乡潮汕的一种面条叫甜面。是碱水面条煮成的汤面，汤色微黄，加上大量的白糖，除此没 有其他。 我常想，这与吾乡常年喝工夫茶有关系。在工夫茶的苦和各种高糖食物中，他们实现了"非零和博弈"。 在其它的省份有这样的甜面吗？听说有的，但几乎都成非遗了。吾乡至今仍有甜面，甚至还有炒的甜 面，乡间聚会总要来上一盘。要论黑暗，要论食物的想象力，这个东南边角的小城，真是很有说头。不 过，我在辽宁岫岩见识过另一种也很特别的面条，是酸的："酸汤子"。 听说是用玉米粉发酵后做的，因为味道酸，要跟东北大酱搭配吃。酸汤子的制作方法很特别，使用的动 词叫"攥"（下图）。 我也攥过，还是在一个土灶上，用工具攥的。唉，非常难，很失败。首先要很用力，我是双手上阵，才 勉强挤出来的。其次要快，沿着锅里的空位分散着攥下去，否则会凝结在一起。第三，灶火很热，站远 了不宜操作，站近了我的小腿快被烤熟。第四，灶台太矮了，我弯着腰操作，差点整个人栽锅里了。第 五是结果：攥出来的面条不连续，每根都很短，简直不能称为根，只能称为撅。 只能说知易行难，以后我只用眼睛学会了就好，动手就不必了。 很荒唐对吗？ ...

Core Viewpoint - Recent food poisoning incidents in Heilongjiang province highlight the dangers of "rice yeast toxin," which can be lethal even in small amounts [1][3]. Group 1: Overview of Rice Yeast Toxin - "Rice yeast toxin" is produced from contaminated fermented grains, coconuts, and edible fungi, characterized by its strong toxicity, colorless and tasteless nature, and heat resistance [3]. - A lethal dose of rice yeast toxin is as low as 1 milligram, with a mortality rate exceeding 50% for those affected [3]. Group 2: Foods Prone to Contamination - Foods that are prone to rice yeast toxin contamination include: - Fermented grain products such as "sour soup" [5][7]. - Spoiled edible fungi like long-soaked white fungus and black fungus [9]. - Starchy products including potato noodles and sweet potato flour [12]. Group 3: Prevention Measures - Prevention of rice yeast toxin poisoning requires strict hygiene practices and dietary habits, as traditional cooking methods cannot eliminate the toxin [14]. - Recommendations include purchasing food from reputable manufacturers, checking product labels and expiration dates, and avoiding visibly spoiled products [14]. - Soaking times for food should be controlled, ideally not exceeding 2 hours, and fresh white fungus should be avoided [14].