In Chinese cuisine, the "starch worship" left over from the agricultural era is the most easily overlooked hidden risk.

The problem is not with starch itself, but with the long-established dietary structure: large amounts of refined carbohydrates (white rice, congee, noodles, rice noodles) combined with thickening, starchy sauces, deep-frying, and other methods, making the overall food characteristic "high carbohydrate, high GI, low protein density."
In times of resource scarcity, this structure was a reasonable survival strategy, but under modern conditions where food is greatly abundant, its metabolic burden has been underestimated for a long time.
More importantly, this structure is often reinforced and beautified by cultural narratives such as "tradition," "home cooking," and "stomach nourishment."
For example, a seemingly abundant table of dishes may essentially be starchy coatings on fried foods, refined carbs in thick sauces, and quick-absorbing starches in staple foods, with protein proportions diluted.
Coupled with flavoring methods that use heavy oil and sugar, which mask the structural issues of the ingredients themselves, making it harder for people to intuitively perceive their true nutritional composition.
From a modern nutritional perspective, the core issue is not whether to "eat traditional dishes," but that we cannot continue to define today's health standards using the survival logic of the agricultural era.
What we should truly be wary of is not a single dish, but the long-term cultural and daily reinforcement of this high-carbohydrate dietary structure itself.