T/CZSPTXH 163-2021 Chaozhou Cuisine: A Cooking Technique Guide for Lasting Harmony Across Generations

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the "Hundred Years of Happiness" cooking technique of Chaoshan cuisine. This document is applicable to the preparation of the Chaoshan dish "Hundred Years of Happiness". Main technical content: 4.1 Raw materials and requirements 4.1.1 Raw materials: Fresh lily 200g, fresh lotus seeds 200g. 4.1.2 Seasonings: White sugar 300g. 4.2 Requirements 4.2.1 For fresh lotus seeds, remove the unpierced cores with toothpicks, and remove the rotten pieces and roots from fresh lilies, then tear them into pieces and wash them. 5 Cooking utensils 5.1 Cooking tools: Wok and related tools. 5.2 Utensils: Cutting board, knives, soup bowl, and spoon. 6 Production processes 6.1 Place the lotus seeds in a steamer and steam for 20 minutes until they are fully cooked. Remove them and mix with 100g of sugar while they are still hot to marinate them. T/CZSPTXH 163—20212 6.2 In a separate pot, add 400mL of water, the remaining white sugar, and fresh lilies. Bring it to a boil over high heat, skim off the foam, then simmer for 5 minutes over low heat. Add the lotus seeds and bring it to a boil again. Transfer it to a soup bowl. 7 Packaging The packaging vessel should preferably be a 10-inch soup bowl. 8 Quality requirements 8.1 The color should be yellow and white in alternation. 8.2 The fragrance should be sweet and sticky. 8.3 The taste should be clear and sweet. 8.4 The texture should be soft and smooth. 9 Optimal consumption time After the dish is taken out of the pot and plated, it can be consumed either cold or hot (see Appendix A for dish pictures).

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