T/GDMZCX 001-2020 Abolished Group standards

T/GDMZCX 001-2020 Hakka-style Dim Sum Terminology

T/GDMZCX 001-2020

Publish Date: 2020-11-25 Implement Date: 2020-12-25 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/GDMZCX 001-2020

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-11-25

Implement Date: 2020-12-25

Scope

Scope: This standard specifies the terminology and definitions of Hakka-style snacks. This standard applies to Hakka-style snacks; Main technical content: 1. Scope: This standard specifies the terminology and definitions of Hakka-style snacks. This standard applies to Hakka-style snacks. 2. Terminology and Definitions 2.1 Ban "Ban" is a characteristic term in Hakka dialect. "Fan" means "meal" (referring to "food"), and "mi" refers to "rice products". The combination of "mi" and "fan" indicates "food made from rice". Original meaning: food made from rice. Ban is a traditional Hakka snack made from glutinous rice, sticky rice products, or rice paste, and some are made from flour. 2.2 Fa Ban Fa Ban, also known as Ye Ban and Xiao Ban, is mainly made from sticky rice flour. It is a Hakka snack with festive color and symbolizes family prosperity and good luck. 2.3 Ai Ban Ai Ban is made from Ai leaves, a wild plant unique to Meizhou Mountainous Area, combined with glutinous rice flour. It is a seasonal food typically made and eaten during Qingming and Dragon Boat Festival, featuring a unique flavor and is a traditional Hakka snack. 2.4 Ai Ai is a plant of the Asteraceae family, with a strong aroma. Hakka people often use its leaves to make snacks by grinding or chopping them and mixing with other ingredients. 2.5 Jie Mother Herb Jie Mother Herb is a plant of the Lamiaceae family, which flowers in summer and is widely distributed in most parts of China. It can be used raw or made into paste. It grows in wild areas, terraces, and grasslands. It is harvested when it is lush and not fully bloomed in summer, with a bitter and cool taste. It has the functions of promoting blood circulation and regulating menstruation, diuresis and detoxification, and clearing heat and detoxifying. 2.6 Sweet Potato Flour Sweet potato flour, also known as sweet potato powder and taro flour, is made from sweet potato starch. Traditional sweet potato flour is usually