T/CZSPTXH 050-2018 Chaoshan Cuisine Basic Terminology

Scope

Scope: This section establishes the definitions of general terms, raw material terms, and culinary terms commonly used in Chaoshan cuisine. This standard applies to standardizing various Chaoshan dishes according to the corresponding terms and definitions in this section; it also applies to the preparation, operation, scientific research, and teaching of Chaoshan cuisine. Main Technical Content: Chaoshan Cuisine 1. General Terms - Scope: This section establishes the definitions of general terms, raw material terms, and culinary terms commonly used in Chaoshan cuisine. - This standard applies to standardizing various Chaoshan dishes according to the corresponding terms and definitions in this section; it also applies to the preparation, operation, scientific research, and teaching of Chaoshan cuisine. 2. General Terms - 2.1 Chaoshan Cuisine: Chaoshan Cuisine is a component of Cantonese cuisine and a local cuisine from the Chaoshan dialect-speaking areas in eastern Guangdong. Through generations of development, it has evolved into a renowned Chinese delicacy with unique Lingnan cultural characteristics and worldwide fame. Chaoshan Cuisine features meticulous ingredient selection, precise knife work, and diverse cooking methods, emphasizing comprehensive sensory appeal—color, aroma, and flavor. It emphasizes ingredient versatility, seafood focus, freshness and seasoning, snack pairings, and health-focused dishes. It is renowned as one of China’s most refined cuisine systems. - 2.2 Vegetarian Dishes: Vegetarian dishes in Chaoshan Cuisine primarily use plant-based ingredients. - 2.3 Temple Dishes: Also known as "Temple Cuisine," these dishes originated from Buddhist and Taoist cooking traditions, featuring ingredients like mushrooms, fungi, fruits, vegetables, and soy products. - 2.4 Hot Dishes: Dishes prepared and served immediately after cooking. Note: Typical serving temperature is 65°C. - 2.5 Cold Dishes: Dishes prepared

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