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Spicy hot-pots to have state standard
By Jane Chen |
September 29, 2009, Tuesday
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Online Edition
Online Edition
CHINA'S renowned spicy hot-pots will be graded into 15 levels of spiciness in a state standard for hot-pot base recipes to be unveiled this year by the country's processed food authority.
A draft standard, worked out by food insiders from Chongqing Municipality, the birthplace of hot-pots, are being reviewed by the nation's standardization authority, today's Chongqing Evening News reported, citing the National Processed Farm and Sideline Food Products Supervision and Inspection Center.
The state standard will define the hot-pot base composition and ban use of additives such as paraffin wax and Sudan red dye.
It does not address the controversial use of used oil in the base, however, according to Li Yanfei, the center's vice dean.
Chefs normally add used oil to the base for Chongqing hot-pots to improve the flavor but the oil could be harmful to health.
Chongqing's local standard for hot-pot base, enacted in 2003, sets a limit on used oil in the base.
A draft standard, worked out by food insiders from Chongqing Municipality, the birthplace of hot-pots, are being reviewed by the nation's standardization authority, today's Chongqing Evening News reported, citing the National Processed Farm and Sideline Food Products Supervision and Inspection Center.
The state standard will define the hot-pot base composition and ban use of additives such as paraffin wax and Sudan red dye.
It does not address the controversial use of used oil in the base, however, according to Li Yanfei, the center's vice dean.
Chefs normally add used oil to the base for Chongqing hot-pots to improve the flavor but the oil could be harmful to health.
Chongqing's local standard for hot-pot base, enacted in 2003, sets a limit on used oil in the base.
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