DB43/T 1877.5-2020 Active Hunan ProvinceLocal standards

DB43/T 1877.5-2020 Ningxiang cuisine taste dish - Part 5: Dragon Lake eel and wings

Publish Date: 2020-11-27 Implement Date: 2020-12-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: DB43/T 1877.5-2020

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Meat processing products

ICS Name: Meat, meat products, and other animal-based foods.

Publish Date: 2020-11-27

Implement Date: 2020-12-30

Pages: 20 pages

Development Information

Pages: 20 pages

Same series standard

DB43/T 1877.1-2020 Ningxiang-style cuisine, Part 1: Simmered yellow-colored pork with rice wine DB43/T 1877.2-2020 Ningxiang taste cuisine, Part 2: Original flavored flower pig shank DB43/T 1877.3-2020 Ningxiang Gaokai Cuisine Part 3: Heishang Gong Duck DB43/T 1877.4-2020 Taste of Ningxiang cuisine - Part 4: Zifu Pork Beef Skin DB43/T 1877.6-2020 Ningxiang Gaoyou Cai Part 6: Gaoyou Beef Hoof DB43/T 1877.7-2020 Ningxiang Flavored Dishes Part 7: Huang Meng Niu Mountain Tofu DB43/T 1877.8-2020 Taste of Ningxiang cuisine - Part 8: Stir-fried Longtianzha roast pork DB43/T 1877.9-2020 Ningxiang cuisine section 9: Carbon River preserved yellow catfish DB43/T 1877.10-2020 Ningxiang taste cuisine, Part 10: Boiled Wuliquidan Xiangdan DB43/T 1877.11-2020 Ningxiang cuisine section 11: Through-patting soil chicken DB43/T 1877.12-2020 DB43/T 1877.12-2020 Ningxiang Taste Cuisine Part 12: Delicious Gold Hooves DB43/T 1877.13-2020 Ningxiang taste cuisine, Part 13: Sautéed cabbage with pork belly DB43/T 1877.14-2020 Taste of Ningxiang cuisine - Part 14: soup hot spring soft-shell turtle DB43/T 1877.15-2020 Ningxiang cuisine section 15: Shatan steamed bun

Related Standards

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