As soon as the lively squid is hammered to death, it turns white—a healthy white, indicating it's fresh squid. If left for too long, the color will turn yellow or red.
Fresh squid has a very short shelf life, and unscrupulous vendors will soak squid in formaldehyde, making it look either very pale or very rosy.
Formaldehyde is a slow-acting poison. Long-term exposure can lead to chronic respiratory diseases, menstrual disorders, weakened newborns, and even nasopharyngeal cancer.
Moreover, it is harmful to the nervous system, immune system, liver, etc. So while it's fine to eat from street stalls occasionally, eating regularly is self-destructive. After all, you can't expect all street vendors to use fresh ingredients like Boss Wang, as the cost is quite high.
These squid have already been processed, but Wang Fan insists on processing each squid again, scraping everything clean from the belly.
