Quest for hotpot qualification heats up

Recent national recognition a major step toward greater standardization of bubbling food sector

As the soup simmers over a flame, meat and vegetables are placed into the pot to cook and diners choose what they want when they are ready to eat. But in the end, it seems people do need a chef to cook when they want hotpot.

Making a delicious base and preparing the ingredients properly is not easy and requires professional skills.

The Ministry of Human Resources and Social Security recently published the latest edition of the reference book of occupational classifications, and "hotpot chef" has joined the list under the category of "Chinese cook".

This new inclusion has raised the spirits of the great number of people who work in the sector, who now have their long-awaited "occupational identity cards".

Hotpot is believed to have spread through northern China during the Tang Dynasty (618-907), and by the Qing Dynasty (1644-1911), it was popular across the country.

Although there are many regional variations, Chongqing hotpot differs from other styles with its spicy, numbing soup base, special meats and sauces. When people talk about "spicy hotpot", they usually mean Chongqing hotpot, which has the strongest flavor thanks to its use of beef tallow and large quantities of chile and Sichuan peppers.

With both the best and largest number of hotpot restaurants, Chongqing was named the country's "hotpot city" by the China Cuisine Association in 2007.