外卖员分享“最不能点的外卖”，你吃过几种？

17日上午，#黄焖鸡卧底记者提醒11点前别点外卖#冲上热搜榜第一位。

曝光黄焖鸡米饭问题的暗访记者在直播连线中表示，回收剩菜、隔夜菜加热后再上桌等现象，在外卖行业中屡见不鲜，他在卧底黄焖鸡后厨过程中曾亲眼看到前一晚被退单的外卖，在常温保存的情况下，第二天会正常售卖给堂食或者外卖的消费者。暗访记者提醒大家“11点前最好不要点外卖”，因为“前一天剩下的食物可能会售卖给第二天先点单的人” 。

The topic of avoiding takeout before 11 am topped Chinese social media charts on Monday after an undercover investigation into Yang's Braised Chicken Rice, a popular fast-food chain, revealed rampant food safety violations.

During a live broadcast, the investigative journalist who infiltrated the chain's kitchen detailed shocking practices. "Avoid ordering takeout before 11 am," he warned, "because yesterday's leftovers might end up in your meal."

自杨铭宇黄焖鸡米饭后厨乱象曝光后，有外卖员在接受采访时表示，送外卖的他们很少点外卖，因为取外卖时亲眼所见，有一些店难保证食品新鲜和干净。

The revelations echoed complaints from delivery riders, many of whom admitted they rarely order takeout themselves. A crowdsourced "blacklist" of risky foods included spicy hotpot, congee, and pre-made salads.

有媒体统计了多位外卖员的观点，这十类外卖，他们自己都不敢吃：

外卖员的“不选清单”之所以上热搜，因为他们是真正的“在场者”，亲眼目睹过麻辣烫汤底一周不换、炸鸡块反复解冻使用工业增白剂、水果捞以变质水果混入酸奶掩盖异味等不堪。这些场景消费者无从得见，能看到的只是“好评返现”“满减促销”的营销狂欢。

Delivery riders' "blacklist" trends on Weibo, revealing disturbing practices like reused broth, chemically-treated chicken, and moldy fruit disguised in yogurt. While consumers enjoy promotions like "cashback for good reviews," the hidden truth behind these marketing tactics remains unseen.

当促销策略精准击中消费者“占便宜”的心理，却扭曲了饮食选择的本意。调查显示，过量点餐导致的浪费中，近三成源于盲目追逐优惠。更隐蔽的是，平台算法通过刷单、虚假评论营造出“高销量”“高评分”的假象，让卫生堪忧的黑作坊摇身变为“网红店”，消费者的“知情权”在信息茧房中逐渐消解。 

Promotions targeting consumers' desire for discounts have led to a culture of overordering, with nearly 30 percent of food waste attributed to indiscriminate pursuit of deals. Platform algorithms, promoting high sales and ratings through fake reviews, have allowed unsanitary "kitchens" to flourish, undermining consumers' right to information.

外卖行业的食品安全问题背后，是监管链条的断裂。

更需警惕的是，随着预制菜市场规模突破4000亿元，其生产标准、添加剂使用、冷链配送等事关食品安全的环节仍处于监管灰色地带。部分商家为延长保质期滥用防腐剂，为了降低成本常温配送冷链食品，导致细菌指数飙升。

如果“便利”成为唯一卖点，安全便成了可牺牲的代价。当料理包被美化为“中央厨房直供”，当发黑的牛肉被色素“美容”成新鲜食材，当过期原料被重口味调料掩盖，舌尖上的选择权已异化成一场“赌局”——赌的是商家的良心，输的是消费者自身的健康。

As the pre-made meal market exceeds 400 billion yuan, lax regulations on production standards, additives, and cold chain distribution pose significant food safety risks. 

如何才能把谈资变成撬动行业变革的杠杆？除了加大打击力度，强化源头监管，平台也必须摒弃“流量至上”逻辑，将食品安全纳入算法权重，对卫生评级低、投诉率高的商家降权处理。 

更重要的是，要推动外卖行业的“透明化革命”，鼓励商家以直播后厨、公示检测报告等方式重建信任，同时赋予外卖员“吹哨人”角色，建立匿名举报通道，让“在场者”的视线转化为监管的“火眼金睛”。

To catalyze industry reform, it is imperative to shift focus from mere discussion to actionable change. In addition to strengthening regulatory oversight and penalizing non-compliant businesses, platforms must prioritize food safety by adjusting algorithms to downgrade businesses with low hygiene ratings and high complaint rates. By abandoning the "traffic-first" mentality, the industry can pave the way for a safer and more transparent food delivery ecosystem.

你是自己在家做饭还是经常点外卖？评论区聊聊。

编辑：黎霈融

来源：央视网综合新京报 健康时报 南方日报 北京交通广播等