T/GZYZC 003-2023 Active Group standards

T/GZYZC 003-2023 Guizhou Hotpot Terminology

T/GZYZC 003-2023

Publish Date: 2023-12-26 Implement Date: 2023-12-28 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/GZYZC 003-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Pages: 16 pages

Scope

Main technical content: 3 Terms and Definitions The following terms and definitions apply to this document. Ecological Qian Cuisine refers to dishes made from ecological edible agricultural products and processed products, cooked or produced according to the cooking techniques of Qian Cuisine, without the use of preservatives, colorants, or antioxidants. Hotpot dishes are products cooked by continuously heating them over a fire. They are characterized by three flavors: sour soup, clear soup, and spicy soup, as well as dishes such as fragrant hotpot and dry hotpot, which are used to cook both meat and vegetarian ecological ingredients. Guizhou hotpot originated from folk fire pits and fire stoves used to simmer and stew meat and vegetarian ingredients over a fire. Later, after the use of chili peppers in the late Ming and early Qing dynasties, dry hotpot or soup hotpot with unique styles of sour freshness, fermented spiciness, and spicy fragrance were developed.