DB21/T 1927.4-2011 The operating procedures for cooking Dalian Liancai (Scallion Shrimp) are as follows: Sauté the scallions and shrimp in oil, add seasonings and cook until tender

DB21/T 1927.1-2011 Dalian Liancai Cooking Operation Procedures - Chicken Ham with Sea Cucumber DB21/T 1927.2-2011 Dalian Liancai Cooking Operating Procedures - Braised Sea Cucumber DB21/T 1927.3-2011 Dalian Liancai Cooking Operating Procedures - Grilled Yin Yang Sea Cucumbers DB21/T 1927.5-2011 Boiled Shrimp with Beef in Dalian procedures for cooking DB21/T 1927.6-2011 Dalian Liancai Cooking Operating Procedures - Braised Sea Cucumber with Tendons DB21/T 1927.7-2011 Dalian Liancai Cooking Operating Procedures - Clear Soup Sea Cucumber DB21/T 1927.8-2011 DB21/T 1927.8-2011 Dalian Lan Cai Cooking Operation Regulations Crab-backed Sea Cucumber。 DB21/T 1927.9-2011 Dalian Liancai Cooking Operating Procedures - Braised Sea Cucumber with Phoenix Wings DB21/T 1927.10-2011 DB21/T 1927.10-2011 Lianlian Lan Cai Cooking Operation Regulations Mase Mix with Sea Cucumber \nDB21/T 1927.11-2011 Dalian Liancai Cooking Operating Procedures - Nourishing Sea Cucumber Stew DB21/T 1927.12-2011 DB21/T 1927.12-2011 Shandong Jiancai cooking operation regulations - Scallion stir-fried sea cucumber DB21/T 1927.13-2011 Dry-fry Sea Cucumber Operation Procedure in Dalian Liancai Cooking DB21/T 1927.14-2011 Dalian Liancai Cooking Operating Procedures - Stir-frying Octopus DB21/T 1927.15-2011 Dalian Liancai Cooking Operating Procedures - Fresh Shellfish and Abalone DB21/T 1927.16-2011 Dalian Liancai Cooking Operation Procedures - Braised Abalone DB21/T 1927.17-2011 Dalian Liancai Cooking Operating Procedures - Steamed Abalone DB21/T 1927.18-2011 Dalian Liancai Cooking Operating Procedures - Chicken Mousse with Fresh Abalone DB21/T 1927.19-2011 Xuecai steaming fresh abalone production operating procedures in Dalian (Liaoning Province) cooking process DB21/T 1927.20-2011 DB21/T 1927.20-2011 Dalian Lan Cai Cooking Operation Regulations Soft Fried Abalone DB21/T 1927.21-2011 Dalian Liancai Cooking Operation Procedures Snowflake Abalone DB21/T 1927.22-2011 Dalian Liancai Cooking Operating Procedures - Steamed Conch DB21/T 1927.23-2011 Cooking Operation Procedure for Dalian Liancai - Oil Splashed Lobster DB21/T 1927.24-2011 DB21/T 1927.24-2011 Lianlian County Cooking Operation Regulations for Sautéed Snail Slices DB21/T 1927.25-2011 Cooking Operation Procedure for Dalian Liancai - Yuan Blasted Lantern Conch DB21/T 1927.26-2011 Dalian Liancai Cooking Operating Procedures - Fried Lantern Sea Snail DB21/T 1927.27-2011 Dalian Liancai Cooking Operation Procedures - Fresh Shellfish and Pearl DB21/T 1927.29-2011 Dalian Liancai Cooking Operating Procedures Yibi Shrimp Loins DB21/T 1927.30-2011 Dalian Liancai cooking operation procedures - Egg fried scallops DB21/T 1927.31-2011 DB21/T 1927.31-2011 Shantou cooking operation rules for stir-fry fresh edge vegetable of Dalian Lianlian (Shandian Beancurd) - Part 31: English translation of standard specification for the cooking operation. (The specific text and details will be determined by the specific context and application.) DB21/T 1927.32-2011 DB21/T 1927.32-2011 Dalian Lian Cai Cooking Operation Regulations - Deep-Fried Oysters DB21/T 1927.33-2011 Dalian Liancai Cooking Operation Procedures - Golden Wrapped Oysters DB21/T 1927.34-2011 DB21/T 1927.34-2011 Dalian Lian Cai Cooking Operation Regulations Silver Wrapped Oyster DB21/T 1927.35-2011 Dalian Liancai cooking operation procedures: Egg fried oysters DB21/T 1927.36-2011 Boiling Clams Procedure in Dalian Liancai Cooking Manual DB21/T 1927.37-2011 Dalian Liancai cooking operation procedures - Egg fried clam meat DB21/T 1927.38-2011 Dalian Liancai Cooking Operating Procedures - Orange Shrimp DB21/T 1927.40-2011 DB21/T 1927.40-2011 Dalian Lan Cai Cooking Operation Regulations: Steamed King Prawns \nDB21/T 1927.41-2011 Dalian Liancai Cooking Operation Procedures Snowflake Shrimp DB21/T 1927.42-2011 Fried and cooked shrimp rolls cooking operation procedures in Dalian Liancai \nDB21/T 1927.43-2011 Dalian Liancai Cooking Operation Procedures - White Sauce Buddha's Hand Shrimp DB21/T 1927.44-2011 Dalian Liancai Cooking Operation Procedures - Stir-fried Shrimp with Chinese Cabbage DB21/T 1927.45-2011 Dalian Liancai Cooking Operating Procedures - Fried Shrimp Tartar DB21/T 1927.46-2011 Boiled bread crumb and shrimp box cooking operation procedure in Dalian Liancai DB21/T 1927.47-2011 Dalian Liancai Cooking Operating Procedures - Stir-fried Shrimp Loins DB21/T 1927.48-2011 DB21/T 1927.48-2011 Jianqianlao culinery operating procedures - fried crab with lotus root and vegetable art form "crab with lotus root and vegetable" in Dalian DB21/T 1927.49-2011 Dalian Liancai Cooking Operating Procedures: Pipa Shrimp DB21/T 1927.50-2011 DB21/T 1927.50-2011 Soft fried goldfish shrimp cooking operation regulations in Dalian Liancai (soft fried shrimp) DB21/T 1927.52-2011 Cooking Operating Procedure for Dalian Liancai White Sauce Golden Fish and Shrimp DB21/T 1927.53-2011 DB21/T 1927.53-2011 Dalian Lian Cai Cooking Operation Regulations: Tomato Gizzard Shrimp Roll DB21/T 1927.54-2011 Dalian Liancai Cooking Operating Procedures - Deep-fried bamboo tube shrimp DB21/T 1927.55-2011 DB21/T 1927.55-2011 Lianlian County cooking operation regulations for red snapper and pearls English translation: Red snapper and pearls cooking operation regulations in Lianlian County DB21/T 1927.56-2011 Dalian Liancai Cooking Operation Procedures - Simmering Red Snapper DB21/T 1927.57-2011 Cooking Procedure for Liancai in Dalian: Grilled Red Sturgeon。 DB21/T 1927.58-2011 Dalian Liancai Cooking Operating Procedures - Stir-fry Fish Slices DB21/T 1927.59-2011 Dalian Liancai cooking operation procedures - Sweet and sour yellow croaker DB21/T 1927.60-2011 Dalian Liancai Cooking Operation Procedures - Stir-fried Fish Cubes in Sauce DB21/T 1927.61-2011 Dalian Liancai Cooking Operating Procedures - Clear Soup Fish Bone DB21/T 1927.62-2011 DB21/T 1927.62-2011 Cooking Operating Regulations for Dalian Lan Cai Cuisine - Braised V-shaped shad DB21/T 1927.63-2011 Dalian Liancai Cooking Operating Procedures - Frying and Steaming Fish Slices DB21/T 1927.64-2011 Dalian Liancai Cooking Operation Procedures - White Sauce Steamed Broad Fish DB21/T 1927.66-2011 Dalian Liancai Cooking Operation Procedures - Pearl Carp DB21/T 1927.67-2011 DB21/T 1927.67-2011 Largelian Lan Cai Cuisine Operation Regulations - Sauce Vasa-fish procedure DB21/T 1927.68-2011 Dalian Liancai Cooking Operation Procedures - Braised Fish DB21/T 1927.69-2011 Dalian Liancai Cooking Operation Procedures - Home-Stuffed Yellow Croaker DB21/T 1927.70-2011 Dalian Liancai Cooking Operating Procedures - Everyday Braised Yellow Fish DB21/T 1927.71-2011 DB21/T 1927.71-2011 Large-liyan-cai cooking operation regulations - loose fried fish pieces DB21/T 1927.72-2011 DB21/T 1927.72-2011 Jianqiao operation procedures for Dalian Liancai cooking: Pine seed fish DB21/T 1927.73-2011 DB21/T 1927.73-2011 Dalian cuisine cooking operation rules vinegar fry fish (cooking procedures for fish cooked in vinegar in Dalian city) DB21/T 1927.74-2011 Dry-Braised Trumpeter Fish in Dalian's Kitchen Operation Procedures DB21/T 1927.75-2011 DB21/T 1927.75-2011 Double Dong Saucebraised carp in Liaoning cooking operating procedures DB21/T 1927.76-2011 DB21/T 1927.76-2011 Dalian Lan Cai Cooking Operation Regulations Pine Cones Fish DB21/T 1927.78-2011 Dry-fry eel ribbons processing instructions (Dalian Liancai) DB21/T 1927.79-2011 Dalian Liancai cooking operation procedures: frying and turning yellow croaker DB21/T 1927.81-2011 DB21/T 1927.81-2011 Dalian Lan Cai Cuisine Operation Regulations Crisp Fish Roll. Please note that the translation provided is only for reference and may not fully capture the context and nuances of the original Chinese language text DB21/T 1927.82-2011 DB21/T 1927.82-2011 Seafood Xiao Chao Huang Cooking Operation Regulations in Dalian Lianqiao Vegetarian Cuisine DB21/T 1927.83-2011 Cooking Operating Regulations for Dalian Liancai - Simmered Small Mouth Fish DB21/T 1927.84-2011 Xiaoling Cooking Operation Regulations for Dalian Liancai Cuisine: Sweet and Sour Fish in a Wok Piece by Piece DB21/T 1927.85-2011 DB21/T 1927.85-2011 Dry frying yellow croaker cooking operation procedures in Dalianliancai standard DB21/T 1927.86-2011 The operational procedures for cooking Dalianlian cabbage with Boss fish and tofu DB21/T 1927.87-2011 Dalian Liancai Cooking Operating Procedures - White Sauce Fish Fillet DB21/T 1927.88-2011 Dalian Liancai Cooking Operating Procedures Seafood Family Reunion Meal DB21/T 1927.89-2011 Dalian Liancai Cooking Operation Procedures - Seafood with Three Delicacies DB21/T 1927.90-2011 Dalian Liancai Cooking Operating Procedures - Red Pan Braised Shark Fin DB21/T 1927.91-2011 DB21/T 1927.91-2011 Jian-Li-Cai-Pu-Li-Ji-Cao-Gong-Cai-Pu-Li-Jiu-Huua Translation: Jian-Li-Cai refers to the local cooking style of Dalian. The standard "Jian-Li-Cai-Pu-Li-Ji-Cao-Gong-Cai-Pu-Li-Jiu-Huua" is a specification for the cooking operation of pan fried cuttlefish. Note: The translation is based on the context and meaning of the words, and may not be exactly the same as the original standard. Please refer to the official standard for accuracy DB21/T 1927.92-2011 Cooking Operation Procedure for Dalian Liancai Wubao (Wu) Fish Strips DB21/T 1927.93-2011 DB21/T 1927.93-2011 Dalian Lan Cai Cuisine Operation Regulations: Big Chicken Stew with Birch Mushroom DB21/T 1927.95-2011 DB21/T 1927.95-2011 Dalian Dry-frying Beef Steak Cooking Operating Instructions DB21/T 1927.96-2011 Dalian Liancai Cooking Operation Procedures - Old Vinegar Jellyfish Head DB21/T 1927.97-2011 Dalian Liancai Cooking Operating Procedures - Stir-fry Zhe Tou DB21/T 1927.98-2011 Dalian Liancai Cooking Operating Procedures - Sweet and Sour Seaweed DB21/T 1927.99-2011 The operational procedures for cooking Dalianlian cabbage with seaweed stewing pork DB21/T 1927.100-2011 Dalian Liancai cooking operation procedures: Stone pot Chinese cabbage stewed fried crab