成都火鍋面臨監(jiān)管

Zhang Feng, an expert on lubricating oil at a research institute in Beijing, dined twice at a hotpot restaurant in Chengdu, Sichuan province, during his nearly five-day stay in the city.

張峰，北京一家研究所的潤滑油專家，在四川成都逗留的五天期間曾兩次在火鍋店就餐。

"The hotpot was one of the elements that took me to Chengdu as a tourist with my wife and daughter in the middle of the month," he said. But he added that he had misgivings. He worried that the oil in the hotpot might not be as good as it appeared.

他說：“火鍋是我同我妻子和女兒去成都旅游的原因之一”。但他還說，他有些憂慮。他擔心火鍋用的油可能沒有看起來那么好。

According to Li Zhiqiang, a restaurateur in Chengdu, "Recycled oil is used as a soup base in many hotpot restaurants to enhance the aroma."

據(jù)成都一家餐館的老板——李志強表示：“許多火鍋店使用循環(huán)用油作為湯底以增強湯的味道。”

Now, restaurants will have to change. The provincial Health and Family Planning Commission formulated a compulsory regulation earlier this month to ban substandard materials in the hotpot soup base.

現(xiàn)在，餐館將不得不改變。本月上旬省衛(wèi)生和計劃生育委員會制定了一項強制性規(guī)定，禁止火鍋湯底使用不合格的材料。

"The regulation will take effect on Jan 15, and any hotpot restaurant in the province that fails to meet its requirement will be punished," said Fan Chuan, an information officer for the commission.

委員會一位信息官員樊川說：“該條例將于1月15日生效，省內(nèi)所有不滿足要求的火鍋店都將被處罰。”

The province announced a similar regulation to standardize hotpot soup base in 2006. But it was only a recommendation to restaurants and did not impose penalties for noncompliance.

該省在2006年曾宣布過一個類似的條例來規(guī)范化火鍋湯底。但這只是對餐廳的一個建議并沒有進行違規(guī)行為的處罰。

Under the new regulation, restaurants will be barred from using oils or additives containing excessive pollutants.

根據(jù)新的規(guī)定，餐館將禁止使用含有超標污染物的油或添加劑。

"Without regulation, restaurants might use oil from the guts of a pig, cat or dog instead of standard beef tallow. For aroma enhancement they might use spices grown in fields with excess chemical fertilizers or heavy metals," said Li, who worked in the catering industry for 22 years.

在飲食行業(yè)工作了22年的李先生表示：“如果沒有監(jiān)管條例，餐館可能會使用豬、貓或狗的腸油來替代牛油。為了增加香味，他們可能會使用化學肥料或重金屬超標的土地上種出來的調(diào)味品。 ”

Hailing the new regulation as a good measure to ensure food safety, some netizens have wondered if restaurants will comply.

新法規(guī)被譽為保障食品安全的好措施，但有些網(wǎng)友擔心餐館能否遵守。

"About 70 percent of the hotpot restaurants are large ones and buy their materials for soup base from processing plants. If the government food watchdog keeps an eye on the plants, materials from them will meet the requirements," Li said. "The other restaurants are small and might make the soup base themselves. It is difficult to monitor them."

李先生說：“大約百分之七十的火鍋店都比較大，他們的湯料都是從工廠采購的。如果政府的食品監(jiān)督部門能對這些工廠進行監(jiān)督，則出產(chǎn)的材料將滿足要求。其他的餐館則很小，可能會使用自制的湯底，對他們進行監(jiān)管則是比較困難的。”