T/QLY 008-2023 Active Group standards

T/QLY 008-2023 Guizhou Hotpot Terminology

T/QLY 008-2023

Publish Date: 2023-12-26 Implement Date: 2023-12-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/QLY 008-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Scope

Main technical content: 3 Terms and Definitions The following terms and definitions apply to this document. Ecological Qian Cuisine is made from ecological edible agricultural products and processed products, cooked or produced according to Qian Cuisine cooking techniques, without the use of preservatives, colorants, or antioxidants. Hotpot dishes are finished products heated continuously over a fire, featuring three flavors: sour soup, clear soup, and spicy soup, as well as fragrant pots and dry pots, used to cook ecological ingredients of both meat and vegetables. Guizhou hotpot originated from folk fire pits and fire stoves used to simmer and stew ingredients of both meat and vegetables over a fire. After the use of chili peppers became popular in the late Ming and early Qing dynasties, dry pots or soup pots with unique styles of sour freshness, fermented spiciness, and spicy fragrance were developed.