T/CZSPTXH 062-2018: The Method of Arranging Side Dishes for Banquets of Chaozhou Cuisine

Scope

Scope: This standard specifies the terminology and definitions of the side dishes for Chaoshan cuisine banquets, as well as the principles of focusing on nutrition and cost-effectiveness, prioritizing freshness and moderation in seasoning, leveraging strengths and specialties, using wine as the guideline to harmonize flavors, catering to individual preferences, and arranging dishes according to the season. This standard applies to the side dishes for Chaoshan cuisine banquets. **Main Technical Content**: Chaoshan Cuisine Banquet Side Dish Methods **2 Scope**: This standard specifies the terminology and definitions of the side dishes for Chaoshan cuisine banquets, as well as the principles of focusing on nutrition and cost-effectiveness, prioritizing freshness and moderation in seasoning, leveraging strengths and specialties, using wine as the guideline to harmonize flavors, catering to individual preferences, and arranging dishes according to the season. This standard applies to the side dishes for Chaoshan cuisine banquets. **3 Technical Definitions**: The following terms and definitions apply to this document. 2.1 Banquet A banquet, commonly known as a feast, is a formal meal organized for a specific social occasion, featuring a set of dishes arranged according to certain standards of quality and procedure. It is also a form of social gathering for folk customs and rituals, as well as a way to celebrate, commemorate, or socialize. 2.2 Banquet Side Dishes Generally referred to as the opening menu, banquet side dishes involve the principled and skillful combination of dishes. **3 Banquet Side Dish Methods**: 3.1 Focus on Nutrition and Cost-effectiveness 3.1.1 Diet is an essential physiological activity for human survival. The purpose of diet is to obtain various nutrients from food, which are absorbed and metabolized to supplement the body's nutritional needs and provide energy to ensure normal development and health. 3.1.2 The indica

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