涵盖传统挂钱剪裁到现代刻制技术的完整流程，包括初加工、刀工成型、清洁、上釉、烹制、出餐等标准化生产环节体系。
| 标准号 & 类别 | 标准名称 | 发布 |
|---|---|---|
| DB15/T 593-2013 规范标准 |
Mongolian lamb porridge
|
2013-10-30 内蒙古自治区标准 |
| DB15/T 594-2013 规范标准 |
Mongolian Meal Dried Beef
蒙餐 |
2013-10-30 内蒙古自治区标准 |
| DB2224/T 2-2022 规范 |
Technical regulations for making Korean glutinous rice chicken
|
2022-11-11 吉林省地方标准 |
| DB2312/T 124-2025 规范 |
Suihua specialty snack Qinggang donkey meat steamed dumplings
卫生要求 |
2025-02-12 黑龙江省地方标准 |
| DB2312/T 126-2025 规范 |
Intangible Cultural Heritage - Lanxi Hanging Coins
|
2025-02-12 黑龙江省地方标准 |
| DB3210/T 1117-2022 规范标准 |
Zheng making skills
|
2022-03-25 江苏省标准 |
| DB3212/T 1063-2021 规范 |
Taizhou jumping noodle making skills
原料 |
2021-10-20 江苏省标准 |
| DB3307/T 124-2022 规范标准 |
Tangxi Famous Dim Sum Series
|
2022-01-18 浙江省标准 |
| DB34/T 1756-2012 规范标准 |
Intangible cultural heritage protection Dinggu generous production skills
|
2012-12-24 安徽省标准 |
| DB3402/T 18-2021 规范 |
Jade Shaomai production process regulations
原辅料 |
2021-12-30 安徽省标准 |
| DB37/T 1866-2011 规范标准 |
Shandong Sea Cucumber
烹饪器具 |
2011-04-27 山东省地方标准 |
| DB37/T 3315-2018 规范 |
Shandong Cuisine Penglai Small Noodles
烹饪器具 |
2018-06-12 山东省地方标准 |
| DB37/T 3439.108-2018 规范 |
Lu cuisine is lucky
烹饪器具 |
2018-10-18 山东省地方标准 |
| DB37/T 3439.42-2018 规范 |
Shandong Cuisine Jinan Sweet Foam
烹饪器具 |
2018-10-18 山东省地方标准 |
| DB37/T 3439.54-2018 规范 |
Lu Cai led his son to welcome guests
烹饪器具 |
2018-10-18 山东省地方标准 |
| DB37/T 3731-2019 规范 |
Lu Cuisine Fushan Large Noodles with Spare Ribs
烹饪器具 |
2019-11-18 山东省地方标准 |
| DB37/T 3732-2019 规范 |
Shandong Cuisine Fushan Big Noodles Soy Pot Noodles
烹饪器具 |
2019-11-18 山东省地方标准 |
| DB4103/T 180-2024 规范 |
LuoYang traditional famous dish cooking skill - Braised Yellow River Big Carp
感官要求 |
2024-12-02 河南省标准 |
| DB44/T 2444-2023 规范 |
Cantonese Cuisine and Cantonese Points Standard Compilation Guide
|
2023-10-26 广东省标准 |
| DB5111/T 26-2022 规范标准 |
Jiazhou Cuisine Leshan Bobo Chicken Production Process Specification
配方 |
2022-04-21 四川省标准 |
| DB5114/T 66-2024 规程 |
East Lake Cooking Technique Standard for Fragrant Herb Eel
卫生要求 |
2024-12-12 四川省标准 |
| DB5114/T 69-2024 规程 |
Dongpo Cuisine Board Chestnut Wine Rice Cooking Craft Technology Specification
卫生要求 |
2024-12-12 四川省标准 |
| DB5114/T 72-2024 规范 |
Technical Specifications for the Preparation of Dongpo Fish and Dongpo Acid-fermented Chinese Cabbage Fish
原辅料 |
2024-12-12 四川省标准 |
| DB5120/T 20-2024 规范 |
Shuaixiang Sandu gourmet cooking skills Lezhi barbecue
调味料 |
2024-07-23 四川省标准 |
| DB5120/T 23-2024 规范/规程 |
Anyue Lemon Banquet Cooking Skills Lemon Tender Rabbit
烹饪器具 |
2024-11-21 四川省标准 |
| DB5333/T 20-2021 规范 |
Nujiang Gorge
烹饪器具 |
2021-12-15 云南省地方标准 |
| DB5404/T 0025-2024 规范/指南标准 |
Medog specialty dish Menluo stone pot spare ribs
感官要求 |
2024-10-21 西藏自治区标准 |
| DB5404/T 0029-2024 规范 |
Medog specialty dish Menluo blood sausage
感官要求 |
2024-10-21 西藏自治区标准 |
| DB6103/T 12-2019 规范 |
Baoji tea cake production process
原辅料 |
2019-09-30 陕西省标准 |
| DB6104/T 21-2022 规范标准 |
The production process and technical regulations of Xianyang traditional specialty snack Wugong flag flower noodles
|
2022-09-27 陕西省标准 |
| DB6106/T 204-2022 规范 |
Yan'an Special Snack Production Process Regulations Potato Chacha
|
2022-12-08 陕西省标准 |
| GB/T 21262-2007 规范 |
Product of geographical indication Yongchun-Mie Xiang
|
2007-12-13 国家市场监督管理总局 |
| GB/T 22291-2017 试验 |
White tea
白毫银针 白茶 |
2017-11-01 国家市场监督管理总局 |
| T/BJCA 018-2022 规范 |
Beijing Cuisine Crispy Chicken Cooking Specifications
调味料 |
2022-09-23 中国团体标准 |
| T/BJCA 034-2022 规范 |
Technical specification for Beijing cuisine dried apricot meat
|
2022-09-23 中国团体标准 |
| T/CZSPTXH 108-2019 规范标准 |
Chaozhou cuisine Chaozhou beef ball production process specification (2)
|
2019-08-15 中国团体标准 |
| T/CZSPTXH 208-2022 规范 |
Chaozhou Cuisine Stewed Eel (White Eel) Cooking Technology Specification
潮州菜 |
2022-07-28 中国团体标准 |
| T/FYCY 011-2019 规范标准 |
Specifications for the cooking process of Fenzhou famous dish Fenzhou bad meat (sauce plum meat)
|
2019-08-01 中国团体标准 |
| T/FYCY 016-2019 规程标准 |
Fenzhou famous dish Fenzhou fragrant millet stew cooking technology specification
烹饪器具 |
2019-08-01 中国团体标准 |
| T/FYCY 051-2019 规范标准 |
Specification for the production process of Fenyang famous food green onion pancakes
|
2019-08-01 中国团体标准 |
| T/FYCY 055-2019 规范标准 |
Fenyang Famous Food Eggplant Production Process Specification
|
2019-08-01 中国团体标准 |
| T/FYCY 056-2019 规范标准 |
Fenyang famous food stone cake production process specification
|
2019-08-01 中国团体标准 |
| T/FYCY 058-2019 规范标准 |
Fenyang Famous Food Mooncake Production Process Specification
|
2019-08-01 中国团体标准 |
| T/FYCY 059-2019 规范标准 |
Fenyang Famous Food Barbecue Pancake Manufacturing Process Specification
|
2019-08-01 中国团体标准 |
| T/FYCY 060-2019 规范标准 |
Fenyang famous food mung bean cake production process specification
|
2019-08-01 中国团体标准 |
| T/FYCY 081-2022 术语/分类 |
Fenyang Famous Food Fried Bun Manufacturing Process Specification
|
2022-10-01 中国团体标准 |
| T/FYCY 082-2022 工艺规范 |
Fenyang Famous Food Fugui Cake Production Process Specification
|
2022-10-01 中国团体标准 |
| T/FYCY 083-2022 规范 |
Fenyang famous food walnut pancake production process specification
|
2022-10-01 中国团体标准 |
| T/FYCY 086-2022 规范 |
Fenyang Famous Dessert Peach Crisp Production Process Specification
|
2022-10-01 中国团体标准 |
| T/HZNM 001-2020 规范 |
Specifications for making Huozhou New Year buns
|
2020-05-06 中国团体标准 |
| T/JCCZ 002-2019 规范 |
Qinshui Suzhuang Black Goat Cooking Specifications
|
2019-12-01 中国团体标准 |
| T/LXCY 2.1-2022 规范 |
The staple food of Lanxian Potato Feast: Crystal Steamed Dumplings (Flour Noodle Dumplings) Cooking Specifications
|
2022-03-01 中国团体标准 |
| T/LXMX 001-2021 规范 |
Specifications for Lanxi Beef Noodles
原材料 |
2021-07-06 中国团体标准 |
| T/QLY 130-2022 试验/规范 |
Specification for cuisine craftsmanship of Guizhou spicy chicken(Weicheng flavor)—Traditional Guizhou cuisine
感官要求 |
2022-11-28 中国团体标准 |
| T/QLY 146-2022 规范 |
Specification for cuisine craftsmanship of Panzhou green tofu —Traditional Guizhou cuisine
|
2022-11-28 中国团体标准 |
| T/YCCY 003-2021 规范标准 |
Specifications for the production of twelve utensils for Suxi banquet in Yangcheng
原材料 |
2021-03-20 中国团体标准 |
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