火锅以涮烫为主，所选菜料必须新鲜、干净，注意卫生，严防食物中毒。火锅料下锅后要煮至全熟才吃，这样就能吃得安全又健康。生熟要适当，不宜过生或过熟。菜肴过生不能有效地杀死食物所携带的致病菌或虫卵等，容易引发疾病；过熟，菜肴中的维生素和氨基酸会遭到破坏，同时还 Shabu-based hot pot, the selected vegetable materials must be fresh, clean, pay attention to hygiene, prevent food poisoning. Cook the pot until it is cooked, then eat it safe and healthy. Raw and cooked to appropriate, should not be over or over cooked. Dishes can not effectively kill food-borne pathogens or eggs, etc., easily lead to disease; overripe, the dishes of vitamins and amino acids will be destroyed, but also