As a practitioner, I understand that it's nearly impossible to eat only salads while balancing a social and professional life. Through my own experience, I've found that the key to managing weight while eating out lies in 'digestive efficiency' and 'sodium intake.' Recommended menus like shabu-shabu or boiled pork (suyuk) are beneficial because the cooking process removes excess fat, and the high fiber content provides long-lasting satiety. Specifically, eating vegetables first helps prevent blood sugar spikes, which is crucial for weight management. On the other hand, be cautious with stews (jjigae) or hot pots (jeongol). High sodium intake can lead to the formation of Dam-eum (痰飮), a TKM concept referring to the accumulation of metabolic waste and fluid retention that hinders circulation. When Dam-eum builds up, you may feel heaviness and bloating in your body. Strong seasonings also require caution. Excessively salty or sweet sauces can further weaken the digestive capacity of those with Bi-heo (脾虛), or Spleen Deficiency, often triggering 'false hunger.' This is why patients with sensitive digestive systems often feel unusually fatigued after eating heavily seasoned outside food. Ultimately, 'how' you eat is more important than 'what' you eat. Try to consume food in the order of vegetables, proteins, and then carbohydrates, while limiting your intake of broth. If you need a personalized dietary guide tailored to your specific body constitution, please feel free to visit the clinic.