T/TAFDPR 014-2017 Specialty Food - Mount Tai's Fengshan Imperial Banquet

Scope

Main Technical Content: The scope of this standard specifies the terminology and definitions, dishes and requirements, raw materials, cooking utensils, production processes, and quality requirements for the dishes of the Taishan Fengshan Imperial Banquet. This standard applies to the preparation of dishes for the Taishan Fengshan Imperial Banquet. Normative References: The following documents are essential for the application of this document. For those referenced with a specified date, only the version indicated on that date applies to this document. For those not specified, the latest version (including all amendments) applies. - GB 1534: Peanut Oil - GB 5461: Edible Salt - GB 2733: Hygiene Standards for Fresh and Frozen Aquatic Products - GB 2707: Hygiene Standards for Fresh and Frozen Meat - GB 5749: Hygiene Standards for Drinking Water - GB/T8885: Edible Corn Starch - GB/T8967: Sodium Glutamate (MSG) - NY/T1193: Ginger - NY/T5001: Pollution-Free Food - Onion and Garlic - DB31/T253.2: Safety and Health Standards for High-Quality Pork Terminology and Definitions The following terms and definitions apply to this document: 3.1 Taishan Fengshan Imperial Banquet Throughout history, emperors visited Mount Tai and their chefs prepared meals in Taian, blending regional culinary cultures with local cooking traditions and folk cuisine to form a unique Taishan Fengshan Imperial Banquet culture. Over thousands of years of Fengshan rituals, the banquet has preserved the elegance of imperial cuisine while incorporating the rich local flavors of Mount Tai. With its refined etiquette, diverse ingredients, versatile cooking techniques, rich flavors, and exquisite presentation, it has become a magnificent gem in Chinese culinary culture. 3.2 Steaming A cooking method where ingredients are cooked or tenderized by steam after seasoning. 3.3 Stir-frying A technique involving heating oil with scallions and ginger, adding ingredients, and qu

Development Information

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