中国法律博客
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Now This is What I Call Legal Reform! Hotpot Soup Standard Forthcoming
媒体来源: 中国法律博客

The government must have been very happy with the standardization process for mantou, which was made fun of by lots of folks online. Whether mantou are round or oblong seems to be something private citizens can deal with on their own – call me a libertarian. (By the way, mantou is a kind of steamed bread, a description that fails to fully describe how incredibly boring the food actually is. I think the Swedes must have introduced mantou to China hundreds of years ago – that's my best explanation for the phenomenon.)

Anyway, here we go again.

Good news is coming for hotpot lovers, in that a future national standard for hotpot stock will help maintain food safety and allow home cooks to select the level of spices that fits their tastes.

Chongqing-based National Quality Supervision and Test Center for Flavorings consulted 40 experts from stock manufacturers, associations and research centers of the hotpot sector across China to frame out the standard, which is expecting approval from Standard Administration of China before 2010, said one of the drafters yesterday.

The standard will not apply to restaurants serving hotpots but only to hotpot stocks sold in the market, the drafter said.

Consumer confidence was wrecked by scandals in previous years when many stocks suppliers added "Sudan Red," a coloring ingredient that makes spicy hotpot stock looks appealing. Others added paraffin wax, another poisonous addictive, that fakes butter-like taste.

This looks a bit more serious than the mantou follies, particularly if this standard will address dangerous food additives. Food safety is a serious problem here, and a lot of work needs to be done to police the industry.

Final note: "Sudan Red"? Scary. Didn't I try some of that stuff on my recent trip to Amsterdam? At least I think I did. I might have been a bit out of sorts that night.

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© Stan for China Hearsay, 2009. |
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