T/CYPR 6-2024 Active Group standards

T/CYPR 6-2024 Changyu cooking technique: Chinese cabbage and pork shank in a dish

Publish Date: 1970-01-01 Implement Date: 1970-01-01 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/CYPR 6-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: -

Publish Date: 1970-01-01

Implement Date: 1970-01-01

Scope

This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production process, plating, quality requirements, nutritional indicators, and optimal consumption time for the dish "Kailan Pork with Glutinous Rice" in Changyuan Cuisine. This document is applicable to the dish "Kailan Pork with Glutinous Rice" in Henan Cuisine.

Development Information

Word Count: 13 Thousand words

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