Nutrients preserved

Xu Minjie, a nutritionist with Dingxiang Doctor, an online platform that debunks medical myths, said dongmen is a relatively healthy practice.

Numerous studies have shown that freezing food causes minimal loss of nutrients, she said.

While vegetables may experience a slight reduction in water-soluble nutrients, their fiber and minerals remain largely intact. Poultry, in particular, retains nearly all of its nutrients during the freezing process.

"The key to preserving these nutrients lies in using a big freezer with a fast-freezing function," Xu said.

She shared some tips for optimal freezing.

Before freezing vegetables like broccoli, peas and carrots, it's essential to blanch them briefly in hot water, followed by a quick plunge into cold water and thorough drying.

"Blanching helps preserve the color and removes surface microorganisms," she explained.

To maintain quality, airtight glass containers are recommended, as exposure to air can lead to rancidness.

Additionally, choosing a fast-freezing method is crucial, as it prevents the formation of large ice crystals that can damage meat cells, reducing quality and causing "dripping "when thawed, according to Xu.

After two years of following the dongmen lifestyle, Chen Jiamin has become a knowledgeable practitioner.

"Dishes should be frozen while they are hot from the pot, and many leafy vegetables shouldn't be frozen, because they lose their texture when reheated," she said.

Rectangular containers are preferred, as they fit better in freezers and bags.

Chen said she would continue looking for new recipes to add to her dongmen repertoire.

"I'll go and check the freezer section of the supermarkets to see what new ready-made food has been served to get inspiration," Chen said, adding that it's important to diversify a dongmen menu to ensure proper nutrition.

"The beauty of this practice is that it's always evolving. There's always a new dish to try, a new way to save time, or a new ingredient to discover," she said.