T/GZYZC 005-2023 Active

Main Technical Content: 3 Terms and Definitions The following terms and definitions apply to this document. **Eco-Qian Cuisine (Guizhou Banquet)** Also known as the Guizhou Geographical Indication Banquet, it refers to group feasts originating from the Guizhou region, with a long historical heritage, unique natural conditions, and rich cultural values. It features the characteristics of Guizhou's culinary culture and Eco-Qian Cuisine flavors. The banquet's naming reflects Guizhou's cultural traits and spiritual connotations, and it enjoys widespread popularity, reputation, and influence in Guizhou as an original and distinctive Guizhou banquet. **Eco-Qian Cuisine (Guizhou Banquet) System** 3.2.1 Classification All eco-Qian cuisine banquets that meet the definition of Eco-Qian Cuisine (Guizhou Banquet) and are recognized by the industry or being developed according to requirements belong to the Eco-Qian Cuisine system, including traditional eco-Qian cuisine, modern commercial eco-Qian cuisine, and the ongoing "One-Table Banquet" project for local banquets. 3.2.2 Traditional Eco-Qian Cuisine (Guizhou Banquet) Traditional eco-Qian cuisine includes folk banquets held to commemorate grand events or honor individuals, such as long-table banquets, Three-Yuan Tai, Troop-Gathering Banquets, Eight- Bowl Banquets, etc. There is still a preserved practice in Guizhou where guests from a single village are treated as a whole family, and only after eating the "Foundational Porridge" and "Eight-Chicken Dishes" and completing the ritual of "eating the chicken head and returning the chick" can they leave the village. Features such as the gray-pit oven, Eight-Immortal Table, and "High Mountain and Running Water" drinking games also belong to traditional eco-Qian cuisine. 3.2.3 Modern Commercial Eco-Qian Cuisine (Guizhou Banquet) These banquets feature typical eco-Qian cuisine craftsmanship and flavors, including welcome banquets, business banquets, tourism banque