DB21/T 2227.1-2014 Active Liaoning ProvinceLocal standards

DB21/T 2227.1-2014 Liao cuisine Part 1: Terminology

Publish Date: 2014-01-14 Implement Date: 2014-02-14 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: DB21/T 2227.1-2014

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Terminology and symbols

ICS Name: Sociology, services, the organization and management of companies (enterprises), administration, transportation (vocabulary)

Publish Date: 2014-01-14

Implement Date: 2014-02-14

Development Information

Same series standard

DB21/T 2227.2-2014 Liao cuisine Part 2: Scallion-braised Liao shark's fin DB21/T 2227.3-2014 Liao cuisine, Part 3: Scallion Prawns (Sai Xiong Zhang) DB21/T 2227.4-2014 Cocktail Shrimp is the fourth part of Liaoning cuisine DB21/T 2227.5-2014 Liao cuisine, Part 5: Pan-fried pork with explosion sauce DB21/T 2227.6-2014 Liao cuisine, part 6: Grilled pork tenderloin DB21/T 2227.7-2014 Liaoning cuisine, part 7: Sweet and sour sweet potatoes with stringy topping DB21/T 2227.8-2014 Liao cuisine, Part 8: Three fresh hot pot DB21/T 2227.9-2014 Liao cuisine, part 9: Chicken stewed with mushrooms DB21/T 2227.10-2014 Liao cuisine, Part 10: Stewed three-white dishes DB21/T 2227.11-2014 Liao cuisine Part 11: Sautéed stuffed dumplings DB21/T 2227.12-2014 Chapter 12 of the recipe for Liaoning cuisine: Steamed baozi (Shaomai)

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