BEIJING: Hotpot cooks now have their own national working and evaluation standards, which will provide them a better opportunity to excel in their careers.
The State-level hotpot standard, released by the Ministry of Human Resources and Social Security and the Ministry of Commerce in February, set a five-level evaluation system for the profession.
At the entry level, hotpot cooks should know the proper way to clean ingredients such as vegetables and meats, while those at the highest level should be able to develop hotpot soup recipes and arrange and manage a hotpot banquet.
Designated as a national profession in 2022 by the human resources ministry, a hotpot cook is defined as a person who possesses the skills to make hotpot seasonings, soups and dipping sauces and to prepare meats and vegetables.
The ability to ensure food safety and awareness of the importance of environmental protection are also required of the cooks.
The standard sets rather general, well-balanced working and evaluation guidelines allowing for the diversity and differentiation of hotpot cooking methods, including spicy hotpot with stir-fried sauces and light-flavored hotpot with mushroom soup, experts said.
“Chinese hotpot has numerous flavors,” said Wang Wenjun, the leader of the group of editors involved in setting the national hotpot cook standard, who is also a Chinese cuisine expert. –The Daily Mail-China Daily news exchange item
