Work

In Chongqing, hotpot isn't just food — it's identity. The numbing-spicy broth is how families celebrate, how friends bond, how the city expresses itself. But for children undergoing chemotherapy at Qi'en Children's Center, even mild spice can be dangerous.

Capsaicin — the molecule that makes chili peppers hot — causes inflammation of mucosal membranes. For healthy adults, the damage threshold is approximately 150 mg/L. For children whose mucosal barriers are already compromised by chemotherapy, it drops to about 10 mg/L. A standard Chongqing hotpot averages 400–800 mg/L.

Gas Courier is our answer: a nutrition hotpot pack formulated at 12 mg/L capsaicin — safe for immunocompromised patients while preserving the signature málà flavor profile through a combination of Sichuan peppercorn extract (for numbing) and fermented bean paste (for depth). We partnered with a local food science lab to develop the formulation and tested it with 8 families at Qi'en.

The project won the Best Innovation Award at the 2026 Conrad Challenge China. But the moment that mattered most was watching a child named Mingming eat something that tasted like home for the first time in four months.

Chongqing's basin geography makes it a natural trap for air pollutants. The same mountains that give the city its dramatic skyline also prevent wind from dispersing PM2.5, nitrogen dioxide, and volatile organic compounds. On still days, the city's air quality index can exceed 150 — classified as 'unhealthy for sensitive groups.'

I began by collecting PM2.5 data from 12 monitoring stations across Chongqing, focusing on stations within 2km of children's hospitals and primary schools. Cross-referencing this with publicly available pediatric respiratory admission data revealed a consistent pattern: on days when PM2.5 exceeded 100 μg/m³, pediatric respiratory admissions at the nearest children's hospital increased by approximately 23%.

The children most affected are those with the least ability to avoid exposure — kids walking to school, playing in parks, or already hospitalized with compromised immune systems. This research forms the scientific backbone of my 'Lung Guardian Handbook' and the air quality monitoring tools in my Lab section.

The dose-response curve for capsaicin follows a pattern toxicologists call 'hormesis' — beneficial at low levels, harmful at high levels. At low doses, capsaicin triggers endorphin release (which is why spicy food feels addictive). At moderate doses, it inflames mucosal membranes. At high doses, it can damage the gastrointestinal lining and exacerbate respiratory conditions.

I surveyed capsaicin concentrations across 15 popular Chongqing hotpot restaurants. The range was staggering: from 50 mg/L at 'mild' establishments to over 800 mg/L at restaurants competing for the spiciest reputation. Competition between restaurants drives spice levels higher. Social pressure makes people eat beyond their comfort zone. And nobody was measuring what 'too much' actually means.

This research directly informed the Gas Courier formulation and contributed to a broader argument: the exposures that matter most in environmental health are often the ones embedded in culture. They're invisible not because they're hidden, but because they're so familiar that nobody thinks to measure them.