饭前烫碗，是消毒还是“仪式感”？

5月27日，话题“教授称对烫碗习惯恶心”在热搜榜居高不下，引发热议。

有网友指出，一位自称“11年某知名集团特聘顾问”的教授表示，对广东人用开水烫碗的习惯感到“恶心”。羊城晚报接连发文，“这场看似围绕饮食习惯的争论，撕开了地域文化认知、公共话语边界以及社会包容度的深层命题。”

A professor's recent comments expressing disgust over the

custom of rinsing bowls with boiling water in Guangdong province have ignited heated discussions online. Netizens are now actively debating topics like regional cultural awareness, boundaries of public discourse, and social inclusivity.

支持者：烫碗是文化传承

支持烫碗的广东网友纷纷站出来捍卫自己的习惯，有人解释烫碗源于广东茶文化，喝茶前洗茶具、洗茶叶的仪式感延伸到餐桌，是一种文化传承，不容置疑；还有人从卫生角度强调，即便碗筷看似已消毒，可谁也无法保证餐馆清洗流程毫无问题，化学清洁剂残留、塑料包装的灰尘等，都需要通过烫碗来处理，这是对自己健康负责，更是对生活品质的追求。

Defenders of the practice argue that bowl-scalding is deeply rooted in Guangdong's tea culture, where cleaning tea sets and leaves before brewing is a centuries-old ritual. Others cite practical concerns, pointing to inconsistent restaurant sanitation standards, potential chemical residue from detergents, or dust from plastic-wrapped utensils.

反对者：烫碗是形式主义

反对烫碗的声音也不少。部分网友从科学角度出发，认为几秒钟的过热水根本达不到杀菌效果，若餐具本身不干净，烫一下无济于事，反而可能因操作不当造成二次污染，是“形式主义”和“心理安慰”。

A growing chorus of skeptics argues that the practice is little more than "ritualistic" and offers only psychological comfort. If dishes are heavily soiled to begin with, a quick rinse is ineffective, and improper handling during the process may even introduce secondary contamination.

烫碗真的有用吗？

“科普中国”公众号曾发文，“热水烫餐具”的仪式感可以有，如果想给餐具消毒杀菌得需要100℃的水，并保持冲洗30秒以上，否则作用不大。但能冲洗表面灰尘，也算是有个心理安慰，用着舒心。

来源：小红书“谢尔喵”

据《厦门日报》报道，厦门市场监管局曾开展研究，实验人员制备了含大肠菌群的污染餐具，随后用不同温度（70℃、90℃、100℃）热水，对餐具样本进行冲烫处理——热水倒至餐具容量的三分之二，摇晃涮洗4-6秒。通过数据对比发现：用70℃以上热水冲烫，能在一定程度上降低大肠菌群的检出率，但不能完全杀灭大肠菌群；去除阴离子合成洗涤剂的效果较弱。将冲烫的水温从70℃升至100℃，阴离子合成洗涤剂检出率降低8%。

Scientific experiments show that while the ritual of rinsing tableware with hot water may feel reassuring, true disinfection requires 100 C water for at least 30 seconds. In a study by the Xiamen market supervision bureau, E. coli-contaminated dishes were scalded by filling them two-thirds full with 70 C, 90 C, or 100 C water and swirling for 4–6 seconds. Water above 70 C reduced detectable bacteria but did not eliminate them entirely, and removal of anionic detergent residues was weak—raising the temperature from 70 C to 100 C improved detergent removal by only 8 percent.

羊城晚报引用网友观点指出，用开水烫碗，已经从一种卫生习惯升华为一个生活仪式。仪式以及仪式感赋予庸常的生活更多的意义，给人们带来小小的满足，让人向上，这没什么不好。

你有饭前烫碗的习惯吗？

编辑：黎霈融

实习生：林楚欣

来源：中国青年报 羊城晚报

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