Why do we always tie kelp into a knot when eating hot pot? The "routine" turns out to be so deep...

Why do we always tie kelp into a knot when eating hot pot? The "routine" turns out to be so deep...

This article was reviewed by Li Lin, PhD in Food Science, Professor of Zhongshan College, University of Electronic Science and Technology of China, and food safety expert in Zhongshan City

Source: A Brief History

This article has been authorized. Please contact the original author for reprinting.

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