起源于辽金、成形于明清的北京特色菜系，以爆烤涮等技法著称，讲究刀工形制，融合多地域风味，具有厚重酱香、酥脆口感与丰富饮食文化内涵的地方性烹饪体系。
| 标准号 & 类别 | 标准名称 | 发布 |
|---|---|---|
| T/BJCA 001-2019 规范 |
Technical Specifications for Beijing Cuisine Shaomai Cooking
|
2019-12-31 中国团体标准 |
| T/BJCA 002-2018 规范 |
Beijing cuisine traditional braised oven roast duck cooking technical specifications
|
2018-12-28 中国团体标准 |
| T/BJCA 003-2019 规范 |
Beijing Cuisine Roast Beef Cooking Specifications
|
2019-12-31 中国团体标准 |
| T/BJCA 004-2019 规范 |
Beijing Cuisine Braised Oxtail Cooking Specifications
|
2019-12-31 中国团体标准 |
| T/BJCA 005-2019 规范 |
Cooking technical specification for Beijing cuisine hot-boiled mutton
|
2019-12-31 中国团体标准 |
| T/BJCA 006-2019 规范 |
Technical specification for fried fried shrimp in Beijing cuisine
|
2019-12-31 中国团体标准 |
| T/BJCA 009-2022 技术规范 |
Technical specifications for Beijing vegetable oil cake cooking
烹饪技术 |
2022-09-23 中国团体标准 |
| T/BJCA 010-2019 规范 |
Technical Specifications for Cooking Beijing Cuisine Fish Head Soaked Cake
|
2019-12-31 中国团体标准 |
| T/BJCA 014-2022 规程 |
Beijing Cuisine Shupi Meatloaf Cooking Technical Specifications
|
2022-09-23 中国团体标准 |
| T/BJCA 016-2022 规程 |
Cooking technical specifications for Beijing cuisine baked steamed buns
|
2022-09-23 中国团体标准 |
| T/BJCA 017-2022 规范 |
Beijing Cuisine Arhat Belly Cooking Technical Specifications
烹饪技术 |
2022-09-23 中国团体标准 |
| T/BJCA 023-2022 规范 |
Beijing cuisine Minced Pork Cake Cooking Technical Specifications
烹饪技术 |
2022-09-23 中国团体标准 |
| T/BJCA 025-2022 技术规范/烹饪规程 |
Beijing Cuisine Stir-Fried Tenderloin Cooking Technical Specifications
|
2022-09-23 中国团体标准 |
| T/BJCA 027-2022 规范 |
Technical specifications for Beijing cuisine sauce meat buns
烹饪技术 |
2022-09-23 中国团体标准 |
| T/BJCA 030-2022 烹饪技术规范 |
Cooking technical specification for fried shrimp in Beijing cuisine
|
2022-09-23 中国团体标准 |
| T/BJCA 032-2022 |
Beijing cuisine salt and pepper elbow cooking technical specifications
|
2022-09-23 中国团体标准 |
| T/BJCA 035-2022 试验 |
Beijing Cuisine Explosive Belly Thirteen Eating Cooking Specifications
|
2022-09-23 中国团体标准 |
| T/BJCA 037-2022 规范 |
Beijing Cuisine Sliced Pork Cooking Specifications
|
2022-09-23 中国团体标准 |
| T/BJCA 042-2022 烹饪规范 |
Cooking technical specification for roasted mutton in Beijing cuisine
|
2022-09-23 中国团体标准 |
| T/BJCA 043-2022 规范 |
Beijing Cuisine Yiyuan Bawang Chicken Cooking Specifications
|
2022-09-23 中国团体标准 |
| T/BJCA 046-2022 规程 |
Beijing Cuisine Eight Banners Lamb Chops Cooking Technical Specifications
|
2022-09-23 中国团体标准 |
| T/BJCA 048-2022 规范 |
Cooking Technical Specifications of Beijing Cuisine Old Beijing Stir-Fried Enema
|
2022-09-23 中国团体标准 |
| T/BJCA 050-2022 烹饪技术规范 |
Beijing Cuisine It Like Honey Cooking Technical Specifications
|
2022-09-23 中国团体标准 |
| T/BJCA 051-2022 规程 |
Beijing Cuisine Stewed Beef Cooking Technical Specifications
|
2022-09-23 中国团体标准 |
| T/BJCA 052-2022 规范 |
Technical Specifications for Beijing Cuisine Red Pine Mutton Cooking
|
2022-09-23 中国团体标准 |
Copyright ?2007-2026 ANTPEDIA, All Rights Reserved
京ICP备07018254号 京公网安备1101085018 电信与信息服务业务经营许可证：京ICP证110310号
页面更新时间: 2026-05-31 22:22