I give this pot 10 of 15. What's your rating?
Hm. We give the right side a 12 of 15, but the left only a two.Once authorities began to standardize foods like mantou, we knew that other fare wouldn't be far behind. What we didn’t suspect is that their next target would be spicy hot pot.
Chinese processed-food officials announced that the country's renowned spicy hot pot will be graded according to 15 levels of spiciness by their state-standard-determined hot pot base recipes.
This statement next begs the question: how does one standardize spicy hot pot?
Of course authorities in Chongqing, the dish's birthplace, are on the case to help standardize base recipies.
Shanghai Daily reports that the spicy hot pot powers that be will most likely ban the use of additives such as paraffin wax and Sudan red dye (these still need to be banned?), but it's unclear whether they'll outlaw the use of unhealthy oils in the spicy hot pot bases.
