DZ/T 0101.12-1994
Active
DB21/T 2227.2-2014
Active
Liaoning ProvinceLocal standards
DB21/T 2227.2-2014 Liao cuisine Part 2: Scallion-braised Liao shark's fin
DB21/T 2227.2-2014 Liao cuisine Part 2: Scallion-braised Liao shark's fin
Price:
$ 30
Basic Information
Standard Code:
DB21/T 2227.2-2014
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Technical management
ICS Name:
-
Publish Date:
2014-01-14
Implement Date:
2014-02-14
Development Information
Same series standard
DB21/T 2227.1-2014 Liao cuisine Part 1: Terminology
DB21/T 2227.3-2014 Liao cuisine, Part 3: Scallion Prawns (Sai Xiong Zhang)
DB21/T 2227.4-2014 Cocktail Shrimp is the fourth part of Liaoning cuisine
DB21/T 2227.5-2014 Liao cuisine, Part 5: Pan-fried pork with explosion sauce
DB21/T 2227.6-2014 Liao cuisine, part 6: Grilled pork tenderloin
DB21/T 2227.7-2014 Liaoning cuisine, part 7: Sweet and sour sweet potatoes with stringy topping
DB21/T 2227.8-2014 Liao cuisine, Part 8: Three fresh hot pot
DB21/T 2227.9-2014 Liao cuisine, part 9: Chicken stewed with mushrooms
DB21/T 2227.10-2014 Liao cuisine, Part 10: Stewed three-white dishes
DB21/T 2227.11-2014 Liao cuisine Part 11: Sautéed stuffed dumplings
DB21/T 2227.12-2014 Chapter 12 of the recipe for Liaoning cuisine: Steamed baozi (Shaomai)
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