In winter, hot pots are particularly popular. Full of rich ingredients and oily soups seasoned with chili and chinese pepper. The taste is an intense and spicy experience. Customers can enjoy various delicious vegetables and meats. But the profit margin for ven r vendors is relatively small. Many have turned to using cheap and unsafe ingredients, prompting a crackdown by authorities. In october 2015, the Chinese Government implemented a tough revision to the countrys food safety law. It holds all parties involved in production and sales legally responsible for food management. The revision also requires selfinspection and the tracking of transportation routes. The hot pot industry is now trying to clean up its dishonest image due to the new safety measures. One young entrepreneur launched 80 hot pot diners nationwide in just five years. A chef has been ordered by a leader in the industry to devise better standards. And a stubborn vendor tries to keep his prices low and protect the trad
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