T/YCX 0202-2024 Yunnan local traditional dish, tuantian chicken, hand-picked chicken from the village

Scope

Scope: This document specifies the requirements for raw materials, preparation, sensory characteristics, and consumption, as well as promotion and marketing of Tuan Tian Hand-pulled Chicken, a specialty dish from Yunnan Province. This document is applicable to the standardization and promotion of Tuan Tian Hand-pulled Chicken. Main technical content: 3. Terminology and definitions The following terms and definitions are applicable to this document. 3.1 Tuan Tian Hand-pulled Chicken Main ingredient: Chicken 3.2 Acid-free poultry meat 3.3 Braising 3.4 Fire intensity 4. Raw material requirements 4.1 Chicken 4.2 Seasonings 5. Preparation 5.1 Preparation steps: Follow the steps given in the diagram. 5.2 Cooking tools: Stir-fry pan, covered clay pot, stir-fry spatula, stir-fry shovel, seasoning jar, colander, oil basket, kitchen knife, cutting board, serving plate 5.3 Key points of preparation 6. Sensory characteristics and consumption temperature after cooking 6.1 The dish should have a small amount of sauce and a shiny appearance, with a distinct aroma of chicken and seasonings. The seasoning should be well-balanced with a full flavor and a lingering aftertaste. There should be no burnt or rancid odors. 6.2 The texture should be soft and chewy, easily chewed without being overcooked or greasy. 6.3 It is recommended to serve the dish in a clay pot, and the optimal serving temperature should be above 45°C. Appendix A: Characteristics and legends of Tuan Tian Hand-pulled Chicken

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