Kentucky Fried Chicken, long lauded for its dual skills of frying food and successfully tapping into the lifestyles of the young and the hip, has taken the next logical step here in China’s capital. Eaters and fashionistas, we give you … the "Beautiful Shrimp Hat".

Following on from yesterday’s blog about China’s Top 10 Food Scandals, here’s a fat slice of good news for diners - a recent decree by the State Food and Drug Administration requires that, by the end of May, restaurants are required by law to reveal the additives and flavourings they use in their food.

Some days tainted food seems as much a part of Chinese cuisine as a bowl of rice. Either its contaminated soil that makes its way into tobacco and vegetables or the overabundance of pesticides that have people scrambling for organics. It seems the new poison du jour is everyone’s winter go to – hot pot.

It’s that time of year. Temperatures have dropped and the heat is finally on – hot pot season has arrived. The Chinese options alone (Beijing and Sichuan and Yunnan, oh my!) may seem endless, especially on Guijie, a street dedicated to this beloved communal dining extravaganza. But rumor has it that this winter will be a long, harsh one – so to support you through this extended hot pot season, here are some alternatives to keep your belly full and body warm.

The dreaded cold season is back Beijing, but not to fear, hot pot (huoguo 火锅 ) is here to warm you through the winter. Whether it’s a small pot of hearty mutton hot pot or a sweet and delicate soymilk miso hot pot, there are plenty of reasons to look forward to a long winter. Taken from the December 2 issue of Agenda, we grabbed the long listing of different hot pot styles and where to try them.