T/HNSCFX 001-2021 Active Group standards

T/HNSCFX 001-2021 The basic specifications for recognizing Henan Province as a "traditional catering historical and cultural city" and a "food paradise" are as follows

Publish Date: 2021-03-12 Implement Date: 2021-03-12 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HNSCFX 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-03-12

Implement Date: 2021-03-12

Scope

Main Technical Content: Basic Standards for Identifying "Traditional Catering Historical and Cultural Cities" and "Gourmet Towns" in Henan Province 1 Scope This document specifies the definition, scope of identification, and basic criteria for identifying "Traditional Catering Historical and Cultural Cities" and "Gourmet Towns" in Henan Province. It applies to the identification work of such cities and towns within Henan Province. 2 Normative Reference Documents This document does not reference any normative documents. 3 Terms and Definitions The following terms and definitions apply to this document: 3.1 Traditional Catering Historical and Cultural Cities in Henan Province The identification of "Traditional Catering Historical and Cultural Cities in Henan Province" refers to cities or counties within Henan Province that represent different historical periods, have complete continuity and heritage, and form influential and radiating catering cultural characteristics within a certain scope. 3.2 Gourmet Towns in Henan Province The identification of "Gourmet Towns in Henan Province" refers to administrative regions at the city, county, or town level within Henan Province that possess distinctive local culinary cultural characteristics and have formed a certain industrial scale effect and social influence. To more accurately express the characteristics of gourmet towns, definitions or distinctions can be made based on local culinary cultural characteristics, the inheritance of cooking techniques, food types, and distinctive food names, such as "Tea Banquet," "Water Plate," "Stewed Dishes," "Hui Noodles," "Pie Silk," and "Jishui Fish Sauce." 4 Identification Scope The identification scope is based on corresponding regions that possess certain catering cultural characteristics, catering specialties, and catering brand clustering effects. These regions have made positive contributions to the formation of local flavor dishes or the development of the