T/YMCA 004-2019 Active Group standards

T/YMCA 004-2019 Huaiyang Eight Major Bowls Cooking Skills

T/YMCA 004-2019

Publish Date: 2019-12-18 Implement Date: 2019-12-18 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/YMCA 004-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2019-12-18

Implement Date: 2019-12-18

Scope

Scope: This standard describes the cooking techniques and cultural legends of the Eight Great Bowls of Huaiyang Cuisine, and specifies the terms and definitions, menu layout, bowl dishes, serving methods, and appendices of the Eight Great Bowls of Huaiyang Cuisine. This standard applies to the cooking techniques of the Eight Great Bowls of Huaiyang Cuisine. Main technical content: This standard describes the cooking techniques and cultural legends of the Eight Great Bowls of Huaiyang Cuisine, and specifies the terms and definitions, menu layout, bowl dishes, serving methods, and appendices of the Eight Great Bowls of Huaiyang Cuisine. This standard applies to the cooking techniques of the Eight Great Bowls of Huaiyang Cuisine. There are many menu layouts for the Eight Great Bowls of Huaiyang Cuisine. This standard takes the menu layout of the Eight Great Bowls of Huaiyang Cuisine in Yancheng as an example. The dishes include braised pork belly, big chicken holding little chicken, glutinous rice meatballs, roasted radish with dried fish, steamed egg cake, taro and dried shrimp soup, braised pork, and braised knife fish (carp).