China News Agency, Nanjing, May 18 (Reporter Yang Yanci) A reporter from China News Agency learned on the 18th that the "laundry liquid milk tea" that caused a vortex of public opinion has been removed from the shelves in Nanjing.

At present, relevant departments in Nanjing have received complaints and are investigating.

  The catering industry in many places has been severely impacted by the new crown pneumonia epidemic recently.

As a result, a group of "brain-opened" merchants began to look forward to using "Internet celebrity" food to attract customers to "check in".

The catering industry has gone through a round of "roll on top", not only began to test the waters of "net red" to explore the store to bring goods, but also made many products in the store "net red".

  Recently, the "Laundry Liquid Milk Tea" launched by a restaurant in Nanjing not only became popular on the Internet overnight, but also fell into a vortex of public opinion in just a few days.

  Yu Xuerong, president of the Jiangsu Catering Industry Association, believes that the public usually has a mentality of hunting for novelties and early adopters when it comes to "Internet celebrity" catering and "Internet celebrity" snacks.

These foods often have the common problem that the external is greater than the internal, but no matter how innovative, the bottom line of food safety (including food container safety) must not be broken.

  This controversial "laundry liquid milk tea" was launched by a Thai restaurant in Nanjing.

The container of milk tea has a unique shape, and it became popular due to the "Zhuangshan" bucket of laundry detergent. The price is 18 yuan per bucket, and the capacity is about 500 ml.

  China News Agency reporters searched multiple social apps and short video platforms and found that netizens gradually changed from curious comments such as "want to try." to one-sided: "Is this bucket clean?" "This will cause children to eat by mistake. Laundry detergent?" and other negative comments.

  A reporter from China News Agency then searched a number of takeaway platforms in Nanjing, all of which showed that the milk tea was no longer available.

  Zheng Min, a Nanjing citizen who has tried "laundry liquid milk tea", told reporters: "The milk tea is all packaged in a reduced version of the laundry liquid bucket. The green packaging and familiar handles make it look like the laundry liquid in the supermarket at first glance. However, this The shape of the milk tea is incompatible with the dishes on the table in appearance, and the taste of the milk tea is average. It can only be said that it satisfies the curiosity of diners, and will not make people want to try again.”

  A reporter from China News Agency called the restaurant on the 18th.

The staff told reporters that all "laundry liquid milk tea" products have been removed from the shelves in many stores.

"Now this milk tea has been replaced with ordinary packaging, and the taste has also been adjusted. As for the packaging of laundry detergent, it should not be released again."

  The reporter combed and found that "laundry liquid milk tea" is not the first of its kind in Nanjing. Similar products have appeared in Nanchang, Suzhou, Tangshan, Zhuhai and other places before.

  Yu Xuerong believes that under the pressure of the epidemic, it is normal for the catering industry to strive to stand out.

However, to be green and economical in catering packaging, packaging materials must meet relevant safety assessments.

"Replacing commodity packaging with daily necessities recognized by the common people can indeed attract attention, but there are also potential safety hazards, which are worthy of great attention."

  It is not difficult to find that the pressure of the epidemic is driving the catering industry to become more and more "rolled".

Time-honored brands and new retail have embarked on the road of fancy innovation.

"We encourage innovation, but I think we need to innovate on the basis of tradition. In this process, we should pay more attention to the essence and quality of food, rather than drifting away from tradition, or blindly attracting attention and ignoring the bottom line of safety." Yu Xuerong said.