T/GDMZCX 033-2020 Active Group standards

T/GDMZCX 033-2020 Hakka-style Dim Sum Terminology

T/GDMZCX 033-2020

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 033-2020

Standard Type: Group standards

Standard Status: Active

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

Main Technical Content: 2. Terms and Definitions 2.1 "Ban Ban" is a characteristic term in Hakka dialect. "Fan" refers 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 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" (also known as Ye Ban or Xiao Ban) is a fermented snack made primarily from sticky rice flour. It is a Hakka delicacy with auspicious symbolism, representing family prosperity and good luck. 2.3 "Ai Ban" is made from Ai leaves, a wild herb unique to Meizhou Mountainous areas, combined with glutinous rice flour. It is typically eaten during the Qingming and Dragon Boat Festival and is a distinctive Hakka traditional snack. 2.4 Ai (Asteraceae, Artemisia genus) is a perennial herb or semi-shrub with a strong aroma. Hakka people often use its leaves to make snacks by crushing or mincing them with other ingredients. 2.5 "Jie Ban" is a delicious traditional Hakka snack from Meizhou. It is a festive treat with fillings that can be either meat or vegetarian, soft and chewy with a unique flavor. The Hakka people who migrated south missed the taste of steamed buns, so they used rice flour as a substitute, giving rise to "Jie Ban." 2.6 "Yimu Cao" (Lamiaceae) is a plant that flowers in summer. It grows in most parts of China and is used either raw or as a paste. It is harvested during its lush growth before full bloom and has a bitter, cool taste with blood-activating, menstrual regulation, diuretic, and detoxifying effects. 2.7 "Shu Fen" (also known as sweet potato flour) is made from sweet potato starch. Traditionally, it is hand-ground, soaked in water, filtered, and dried in the sun to obtain powder. Typically, sweet potato flour comes in granular form, with coarse and fine varieties, with coarse varieties preferred. Hakka people often use it to make