Local chef learners attend a special cooking course on how to make China's spicy hotpot and Chongqing small noodles at the Wellington Institute of Technology in Wellington, New Zealand, May 13, 2019. /Xinhua Photo
In the past, Chinese cooks could only use fans to cool the noodles down. This tradition is now part of the intangible cultural heritage.
Tasting one spoon of the soup from the hotpot, Ben Leishman's face turned red, and he rushed out to drink a big glass of cold water to cool down.
