From Qianjiang Evening Post (钱江晚报), Hangzhou, Zhejiang Province, founded in 1987. Although named “evening paper”, it is sent to subscribers in the morning. The following signed editorial was apparently published online on Friday.
Links added during translation.
If “national condition” is some kind of dough, National Food Safety Assessment Center deputy Wang Zhutian has put it into a mold.
This official, assigned to watch over the food security of 1.3 billion Chinese people, said in reply to questions concerning the definition of our country’s food security issues that we are a developing country, and that we need to define our standards in accordance to our “national condition”. If we took European air-quality standards, we wouldn’t be up to the standards.
This national-condition stuff – China Civil Aviation Cadres Institute associate professor Zou Jianjun has shaped it.
He voiced disdain for a flight data statistic – he believes that to put Beijing Capital Airport and Shanghai Pudong Airport into a punctuality statistic with an overall of 35 airports worldwide, where they rank last and second-last, won’t perfectly reflect actual punctuality, and emphasizes that currently, our economic development doesn’t match Europe’s or America’s, and to put them all together [in the same statistic] was unreasonable.
According to Wang Zhutian’s theory, the “national condition” of food safety standards – i. e. an acknowledged “national condition” – China, in its primary stage of socialism, should forget about wild hopes for eating with the same peace of mind as people in developed countries.
I don’t know how much of a natural connection there is between melamine in milkpowder and the incessant stream of poisonous rice and ginger, and the degree of a country’s economic development. If there is a relation, is it that not enough tax money is spent on supervision? Or is it that the money spent by consumers on food doesn’t qualify for eating with their minds at ease?
From the common peoples’ dining tables to the state council’s meetings, the entire country is filled with fear about food safety issues, and this supervision official puts his “national-condition” dough into the mold. If “national conditions” become the food-safety supervision officials excuse for inaction, it will be a crudely-made protective umbrella for the inaction, and “national condition” will be a warning to compatriots to resign themselves to the destiny of accepting cheap standards.
To grasp the theory of “national condition”, some of our experts and officials aren’t ahead of the rest of us with their standards, but the skin of their face is thicker than ours. The airports we built [in this country], in the words of our achievers, experts and officials, are of “international standards”. Our high-speed trains, are testimony that there is “no match for them elsewhere in the world”. But when comparisons are about operation capabilities or quality of service, “national conditions” serve as shields. Our experts and officials don’t feel the least of shame that in many fields, China trails behind internationally.
You don’t get on your plane or train? It’s “national condition”. Delays in arrival? “National conditions”. Rising prices? They have nothing to say. When spending money, they have nothing to say. Showing off their (small) achievements? Nothing to say. When earning high salaries and state remuneration from taxpayers’ money, when counting their money, have they ever mentioned “national conditions”?
What kind of condition is a “national condition”? First of all, it should be the people’s conditon, the responsibility entrusted to officials and experts, the willingness to be worthy. Apart from the people’s feelings, it is this inaptness, this demand on compatriots to acknowledge their own worthlessness which is China’s most unfortunate “national condition”.
What’s the “national condition”? Above all, it should be the people’s sentiments, the responsibility for the common people, entrusted to officials and experts, the desire to be worthy.
» One on One, Wang Zhutian, CCTV, May 12, 2013