T/GDXNCX 013-2021 Hakka Cuisine: Xingning Aromatic Crispy Skin Pigeon Cooking Process Specification

Scope

Main Technical Content: 3. Terms and Definitions 3.1 Hakka Cuisine Terms The terms and definitions defined in T/GDMZCX 001 apply to this standard. 3.2 Xingning Pigeons Xingning pigeons are breeding and meat pigeons produced within the jurisdiction of Xingning City, Meizhou City, Guangdong Province. They are nationally renowned specialty agricultural products and a regional public brand of Xingning City. Xingning pigeons have white feathers, broad chests, and relatively flat chest angles. Adult male pigeons weigh 650–700 grams, and adult female pigeons weigh 600–650 grams. 3.3 Mugwort Mugwort is a perennial herb or semi-shrub native to Xingning City, Guangdong Province. It has a strong aroma and is a traditional ingredient in Xingning cuisine. It is divided into dried mugwort and fresh mugwort. Dried mugwort is made from mature mugwort plants harvested around the Dragon Boat Festival and dried in the sun. 4. Raw Materials and Requirements 4.1 Raw Materials and Main Ingredients - 2 Xingning pigeons - 100 grams of dried mugwort - 20 grams of refined salt - 30 grams of crispy skin water - 5 grams of scallions - 50 grams of fresh mugwort 4.2 Requirements The main ingredients, seasonings, and garnishes must comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2733, GB 2762, GB 2763, GB 2720, and GB 30616. Processing water must meet the requirements of GB 5749. Only fresh Xingning pigeons aged 23–25 days should be selected. 5. Cooking Equipment 5.1 Cooking Utensils: Frying pans and related tools. 5.2 Utensils: Cutting boards and knives. 6. Cooking Process 6.1 Preparation Method - Remove feathers from the pigeons, bleed them, and remove their internal organs. Rinse them and set aside. - Boil the mugwort for 30 minutes (set aside). - Fry the fresh mugwort (set aside). 6.2 Cooking - Add salt and MSG to the mugwort water and boil it. Soak the pigeons in the solution for 20 minutes. After they are fully cooked, remo

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