Yoshinoya apologized for making Mapo tofu with stinky meat foam. What problems have occurred before?

The meat foam that has become sour and smelly is made into Mapo tofu and served to customers. Pick out the Basha fish slices in the hot pot and continue serving. Cooking oil turns black after repeated filtration. Chicken that has been tasted for 30 minutes is still used after 3 hours, but the meat foam that has become sour and smelly is directly used to make Mapo tofu.

After reading these descriptions, do you think this is the kitchen of Yoshinoya, a famous fast food chain? Yoshinoya's preservation standard for prepared Mapo tofu is 2 hours, and it will be discarded after expiration. But in fact, the kitchen only cooks Mapo tofu twice a day. The original ingredients deteriorated, and the finished products were seriously overdue. The quality of the dishes can be imagined.

Hexing Restaurant Group hereby declares that Yoshinoya belongs to different operating companies in China market, and Yoshinoya in Beijing, Tianjin, Hebei, Henan, Inner Mongolia and Northeast China is operated by Hexing Restaurant Group. The Yoshinoya restaurant in this video is not within the company's business scope.

But food safety has always been the top priority of Hexing Group's business development. The company has arranged for the main leaders to take the lead in setting up a self-inspection working group, and from now on, self-inspection and self-correction work will be carried out in the Yoshinoya restaurant operated by the company.

In addition to vegetables, the video shows that meat also has stale problems. The Basha fish in the Shouxi burning pot stinks. The waiter takes the smelly fish out of the pot, but the vegetables that have been polluted by the smell have not been replaced. Then, they resumed production without informing customers or adding new Basha sharks. The unannounced visitor also found that the minced meat for making Mapo tofu also turned sour. According to the standard, Mapo tofu will be discarded after more than 2 hours, but the actual situation is that Mapo tofu is only cooked twice a day.

This yoshinoya made mapo tofu from sour and smelly meat foam and served it to customers. Fish fillets of Basha in hot pot were picked out and served continuously, and the cooking oil turned black after repeated filtration. Reality shows that consumers should be cautious. After all, health is your own. At the same time, these brands should take care of themselves and not ruin their future in China.