以广东省潮州市为代表的中国南方传统菜系体系,以其独特的调味和烹饪方法闻名的地方特色烹饪形式。
| 标准号 & 类别 | 标准名称 | 发布 |
|---|---|---|
| T/CZSPTXH 002-2018 规范 |
2. Specifications for the cooking process of Chaozhou beef rice noodles (soup)
米粉 |
2018-08-20 中国团体标准 |
| T/CZSPTXH 008-2018 规范 |
8. Chaozhou Cuisine Phoenix Chicken Rice Noodles Cooking Specifications
烹饪工艺 |
2018-08-21 中国团体标准 |
| T/CZSPTXH 010-2018 规范 |
10. Chaozhou Pork Ball Soup Cooking Specifications
烹饪工艺 |
2018-08-21 中国团体标准 |
| T/CZSPTXH 049-2018 规范 |
Chaozhou Cuisine Standard System
标准体系 |
2018-11-02 中国团体标准 |
| T/CZSPTXH 050-2018 术语 |
Basic Terminology of Teochew Cuisine
烹饪 |
2018-11-02 中国团体标准 |
| T/CZSPTXH 051-2018 规范 |
Naming Standards of Chaozhou Cuisine
命名法 |
2018-11-02 中国团体标准 |
| T/CZSPTXH 052-2018 规范 |
Types, methods and requirements of side dishes of Chaozhou cuisine
|
2018-11-02 中国团体标准 |
| T/CZSPTXH 053-2018 规范 |
The role and basic requirements of Chaozhou kitchen knife workers
烹调 |
2018-11-02 中国团体标准 |
| T/CZSPTXH 055-2018 规范 |
Basic principles and requirements of serving Chaozhou cuisine
|
2018-11-02 中国团体标准 |
| T/CZSPTXH 056-2018 规范 |
Primary Processing Principles of Chaozhou Cuisine Fresh Raw Materials
|
2018-11-02 中国团体标准 |
| T/CZSPTXH 057-2018 规范 |
General requirements for Chaozhou cuisine styling
|
2018-11-02 中国团体标准 |
| T/CZSPTXH 059-2018 分类 |
Classification of Chaozhou dishes
|
2018-11-02 中国团体标准 |
| T/CZSPTXH 060-2018 规范 |
Principles of Chaozhou Cuisine Banquet Dishes Design
|
2018-11-02 中国团体标准 |
| T/CZSPTXH 067-2018 规范 |
Teochew cuisine food carving
|
2018-11-02 中国团体标准 |
| T/CZSPTXH 068-2018 规范 |
The Importance and Basic Requirements of Chaozhou Dried Vegetables Processing
|
2018-11-02 中国团体标准 |
| T/CZSPTXH 070-2018 规范 |
Chaozhou cuisine Hongtaokueh cooking process specification
烹饪工艺 |
2018-12-28 中国团体标准 |
| T/CZSPTXH 073-2018 规范 |
Chaozhou vegetable roll fried cooking technology specification
|
2018-12-28 中国团体标准 |
| T/CZSPTXH 074-2018 规范 |
Chaozhou Cuisine Salted Kueh Cooking Specifications
|
2018-12-28 中国团体标准 |
| T/CZSPTXH 075-2018 规范 |
Chaozhou Cuisine Cake Cooking Specifications
烹饪工艺 |
2018-12-28 中国团体标准 |
| T/CZSPTXH 076-2018 规范 |
Chaozhou Cuisine Fermented Bean Curd Cake Cooking Specifications
烹饪工艺 |
2018-12-28 中国团体标准 |
| T/CZSPTXH 077-2018 规范 |
Chaozhou Cuisine Pork Intestine Sauce Cooking Specifications
|
2018-12-28 中国团体标准 |
| T/CZSPTXH 078-2018 规范 |
Chaozhou Cuisine Huisha Taro Cooking Technology Specification
芋头 |
2018-12-28 中国团体标准 |
| T/CZSPTXH 081-2019 规范标准 |
Chaozhou Cuisine Ginger and Potato Soup Cooking Specifications
烹饪工艺 |
2019-03-28 中国团体标准 |
| T/CZSPTXH 082-2019 规程标准 |
Chaozhou cuisine cold and frozen mung bean Qingxin pill cooking process specification
|
2019-03-28 中国团体标准 |
| T/CZSPTXH 086-2019 规范标准 |
Chaozhou Cuisine Xiaomi Cooking Specifications
烹饪器具 |
2019-03-28 中国团体标准 |
| T/CZSPTXH 088-2019 规范标准 |
Chaozhou Cuisine Tai Chi National Cuisine Cooking Specifications
烹饪工艺 |
2019-06-14 中国团体标准 |
| T/CZSPTXH 089-2019 规程标准 |
Chaozhou Cuisine is the icing on the cake cooking technique specification
烹饪工艺 |
2019-06-14 中国团体标准 |
| T/CZSPTXH 090-2019 规范标准 |
Chaozhou cuisine Nestlé Haizhongbao cooking technique specification
|
2019-06-14 中国团体标准 |
| T/CZSPTXH 091-2019 规范标准 |
Chaozhou Cuisine Egg Emperor Tea Tree Mushroom Cooking Specifications
烹饪工艺 |
2019-06-14 中国团体标准 |
| T/CZSPTXH 092-2019 规范 |
Chaozhou Cuisine Crispy Fried Vegetable Roll Cooking Specifications
烹饪工艺 |
2019-06-14 中国团体标准 |
| T/CZSPTXH 093-2019 规范标准 |
Chaozhou Vegetable Paper Wrapped Tofu Cooking Specifications
烹饪工艺 |
2019-06-14 中国团体标准 |
| T/CZSPTXH 094-2019 规范标准 |
Chaozhou Cuisine Silver Fish and Taro Shredded Cooking Specifications
烹饪工艺 |
2019-06-14 中国团体标准 |
| T/CZSPTXH 095-2019 规范标准 |
Specification for cooking technology of dried squid with hundreds of flowers in Chaozhou cuisine
烹饪工艺 |
2019-06-14 中国团体标准 |
| T/CZSPTXH 096-2019 规范 |
Chaozhou Cuisine Teppanyaki Sauce Tomato Cooking Specifications
烹饪工艺 |
2019-06-14 中国团体标准 |
| T/CZSPTXH 100-2019 规范 |
Chaozhou Cuisine Immersed in Honey Gold and Silver Cooking Specifications (Revised)
烹饪工艺 |
2019-08-19 中国团体标准 |
| T/CZSPTXH 101-2019 规范 |
Chaozhou Cuisine Chive Kueh Cooking Specifications (Amendment)
烹饪工艺 |
2019-08-19 中国团体标准 |
| T/CZSPTXH 104-2019 规范标准 |
Chaozhou Vegetable Mouse Qu Kueh Cooking Specifications (Revised)
烹饪工艺 |
2019-08-19 中国团体标准 |
| T/CZSPTXH 105-2020 规范 |
Chaozhou Cuisine Crystal Bun Cooking Specifications
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 106-2020 规范 |
Chaozhou Cuisine Bamboo Kueh Cooking Specifications
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 107-2020 规范 |
Chaozhou cuisine fried shrimp roll cooking technology specification
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 110-2020 规范 |
Chaozhou Cuisine Rice Bran Meat Cooking Specifications
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 111-2020 规范 |
Chaozhou cuisine braised pine fish head cooking technology specification
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 112-2020 规范 |
Chaozhou Cuisine Purse and Cauliflower Cooking Specification
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 113-2020 规范 |
Chaozhou cuisine fried tofu fish cooking technology specification
|
2020-08-18 中国团体标准 |
| T/CZSPTXH 114-2020 规范 |
Chaozhou cuisine raw fried chicken ball cooking technology specification
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 115-2020 规范 |
Chaozhou cuisine fried prawn cooking specification
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 116-2020 规范 |
Chaozhou Cuisine Glass Taro Paste Cooking Technology Specification
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 117-2020 规范 |
Specifications for Cooking Techniques of Raw Grass Carp with Chaozhou Vegetables
烹饪工艺 |
2020-08-18 中国团体标准 |
| T/CZSPTXH 118-2020 规范 |
Chaozhou Cuisine Sandwiched Banana Cooking Specifications
烹饪工艺 |
2020-08-28 中国团体标准 |
| T/CZSPTXH 119-2020 规范 |
Chaozhou Cuisine Salt Baked Shrimp Cooking Specifications
烹饪工艺 |
2020-08-28 中国团体标准 |
| T/CZSPTXH 120-2020 规范 |
Chaozhou cuisine red stewed goose palm cooking technology specification
烹饪工艺 |
2020-08-28 中国团体标准 |
| T/CZSPTXH 121-2020 规范 |
Specifications for Cooking Technology of Turtle with Green Onion and Pepper in Chaozhou Cuisine
|
2020-08-28 中国团体标准 |
| T/CZSPTXH 122-2020 规范 |
Chaozhou Cuisine Stewed Turtle with Tangerine Peel Cooking Specifications
烹饪工艺 |
2020-08-28 中国团体标准 |
| T/CZSPTXH 123-2020 规范 |
Chaozhou Cuisine Stewed Suckling Pigeon Cooking Specifications
烹饪工艺 |
2020-08-28 中国团体标准 |
| T/CZSPTXH 124-2020 规范 |
Specifications for Cooking Technology of Chaozhou Cuisine
烹饪工艺 |
2020-08-28 中国团体标准 |
| T/CZSPTXH 125-2020 规范 |
Chaozhou vegetable bean sauce baked chicken cooking technology specification
烹饪工艺 |
2020-08-28 中国团体标准 |
| T/CZSPTXH 126-2020 规范 |
Chaozhou Cuisine Sand Tea Beef Cooking Specifications
烹饪工艺 |
2020-08-28 中国团体标准 |
| T/CZSPTXH 127-2020 规范 |
Chaozhou Cuisine Fried Hibiscus Oyster Cooking Specifications
烹饪工艺 |
2020-08-28 中国团体标准 |
| T/CZSPTXH 128-2020 规范 |
Chaozhou Vegetable Stuffed Flower Chicken Cooking Specifications
烹饪工艺 |
2020-10-26 中国团体标准 |
| T/CZSPTXH 129-2020 规范 |
Chaozhou Cuisine Guinea Chicken Cooking Specifications
烹饪工艺 |
2020-10-26 中国团体标准 |
| T/CZSPTXH 132-2020 规范 |
Chaozhou cuisine dry fried liver flower cooking technology specification
烹饪工艺 |
2020-10-26 中国团体标准 |
| T/CZSPTXH 133-2020 规范 |
Chaozhou Cuisine Cuisine Duck with Velvet and Taro
烹饪工艺 |
2020-10-26 中国团体标准 |
| T/CZSPTXH 134-2020 规范 |
Chaozhou Cuisine Red Stewed White Eel Cooking Specifications
烹饪工艺 |
2020-10-26 中国团体标准 |
| T/CZSPTXH 135-2020 规范 |
Chaozhou Cuisine Pouch White Eel Cooking Specifications
烹饪工艺 |
2020-10-26 中国团体标准 |
| T/CZSPTXH 136-2020 规范 |
Chaozhou Cuisine Dry Roasted Goose and Goose Cooking Specifications
烹饪工艺 |
2020-10-26 中国团体标准 |
| T/CZSPTXH 137-2020 规范 |
Cooking technique specification for stir-fried fish noodle with Chaozhou cuisine
烹饪工艺 |
2020-10-26 中国团体标准 |
| T/CZSPTXH 138-2020 规范 |
Chaozhou Cuisine Plum Juice Huaishan Cooking Technology Specification
烹饪工艺 |
2020-10-30 中国团体标准 |
| T/CZSPTXH 139-2020 规范 |
Chaozhou Cuisine Egg Yolk Roll Cooking Specifications
烹饪工艺 |
2020-10-30 中国团体标准 |
| T/CZSPTXH 141-2020 规范 |
Chaozhou vegetable mustard fried radish cake cooking technology specification
烹饪工艺 |
2020-10-30 中国团体标准 |
| T/CZSPTXH 142-2020 规范 |
Chaozhou Cuisine Crispy Autumn Melon Cooking Specifications
烹饪工艺 |
2020-10-30 中国团体标准 |
| T/CZSPTXH 144-2020 规范 |
Chaozhou Cuisine Coconut Oil Horn Cooking Specifications
烹饪工艺 |
2020-10-30 中国团体标准 |
| T/CZSPTXH 145-2020 规范 |
Chaozhou Cuisine Cheese Taro Paste Cooking Technology Specification
|
2020-10-30 中国团体标准 |
| T/CZSPTXH 146-2020 规范 |
Chaozhou cuisine seaweed cake cooking technology specification
烹饪工艺 |
2020-10-30 中国团体标准 |
| T/CZSPTXH 147-2020 规范 |
Chaozhou cuisine red bean lily baked cooking technology specification
烹饪工艺 |
2020-10-30 中国团体标准 |
| T/CZSPTXH 149-2021 规范 |
Chaozhou Cuisine Vermicelli and Egg Cooking Specifications
烹饪工艺 |
2021-04-10 中国团体标准 |
| T/CZSPTXH 150-2021 规范 |
Cooking technique specification for fried dace swordfish with shallots in Chaozhou cuisine
烹饪工艺 |
2021-04-10 中国团体标准 |
| T/CZSPTXH 151-2021 规范标准 |
Chaozhou Cuisine Braised Old Duck Cooking Specifications
烹饪工艺 |
2021-04-10 中国团体标准 |
| T/CZSPTXH 153-2021 规范 |
Chaozhou cuisine shallot stir-fried pork liver cooking technology specification
烹饪工艺 |
2021-04-10 中国团体标准 |
| T/CZSPTXH 154-2021 规范 |
Chaozhou Cuisine Four Dianjin Cooking Technique Specification
烹饪工艺 |
2021-04-30 中国团体标准 |
| T/CZSPTXH 155-2021 规范标准 |
Chaozhou Cuisine Eight Treasures Sweet Glutinous Rice Cooking Specifications
烹饪工艺 |
2021-04-30 中国团体标准 |
| T/CZSPTXH 156-2021 规程标准 |
Chaozhou Cuisine Sweet Ball Cooking Specifications
烹饪工艺 |
2021-04-30 中国团体标准 |
| T/CZSPTXH 157-2021 规范标准 |
Chaozhou Cuisine Sixi Platter Cooking Specifications
烹饪工艺 |
2021-04-30 中国团体标准 |
| T/CZSPTXH 158-2021 规范标准 |
Chaozhou cuisine longevity noodles cooking technology specification
烹饪工艺 |
2021-04-30 中国团体标准 |
| T/CZSPTXH 159-2021 规范标准 |
Chaozhou Cuisine Birthday Vermicelli Egg Soup Cooking Specifications
|
2021-05-28 中国团体标准 |
| T/CZSPTXH 160-2021 规程标准 |
Chaozhou cuisine longevity peach bun cooking process specification
烹饪工艺 |
2021-05-28 中国团体标准 |
| T/CZSPTXH 161-2021 规范 |
Chaozhou cuisine stir-fried celery and garlic cooking technology specification
|
2021-05-28 中国团体标准 |
| T/CZSPTXH 162-2021 规范 |
Chaozhou Cuisine Zaoshengguizi Cooking Specifications
烹饪工艺 |
2021-05-28 中国团体标准 |
| T/CZSPTXH 163-2021 规范 |
Chaozhou Cuisine Bainianhaohe Cooking Technique Specification
烹饪工艺 |
2021-05-28 中国团体标准 |
| T/CZSPTXH 164-2021 规范 |
Chaozhou Vegetable Oil Sesame Cake Cooking Specifications
烹饪工艺 |
2021-07-20 中国团体标准 |
| T/CZSPTXH 165-2021 规范标准 |
Chaozhou Cuisine Gongde Cuisine Cooking Specifications
烹饪工艺 |
2021-07-20 中国团体标准 |
| T/CZSPTXH 168-2021 规范标准 |
Chaozhou Vegetable Straw Mushroom Stewed Dictyophora Cooking Specifications
草菇 |
2021-07-20 中国团体标准 |
| T/CZSPTXH 169-2021 规范标准 |
Chaozhou Cuisine Kohlrabi Dumpling Cooking Specifications
烹饪工艺 |
2021-08-20 中国团体标准 |
| T/CZSPTXH 170-2021 规程标准 |
Chaozhou Cuisine Bamboo Fungus Cooking Specifications
烹饪工艺 |
2021-08-20 中国团体标准 |
| T/CZSPTXH 171-2021 规范 |
Specifications for cooking technology of sea cucumber stuffed with taro puree in Chaozhou cuisine
烹饪工艺 |
2021-08-20 中国团体标准 |
| T/CZSPTXH 172-2021 规范标准 |
Chaozhou Cuisine Taro Crispy Squid Cooking Specifications
烹饪工艺 |
2021-08-20 中国团体标准 |
| T/CZSPTXH 173-2021 规范标准 |
Chaozhou cuisine Wugu Fengdeng cooking technology specification
烹饪工艺 |
2021-08-20 中国团体标准 |
| T/CZSPTXH 174-2021 规程标准 |
Chaozhou Cuisine Yushu Chicken Cooking Specifications
烹饪工艺 |
2021-07-20 中国团体标准 |
| T/CZSPTXH 178-2021 规程标准 |
Chaozhou Vegetable Yeast Kueh Cooking Specifications
烹饪工艺 |
2021-09-01 中国团体标准 |
| T/CZSPTXH 181-2021 规范标准 |
Chaozhou Cuisine Crisp Dumpling Cooking Specifications
烹饪工艺 |
2021-09-01 中国团体标准 |
| T/CZSPTXH 182-2021 规程标准 |
Chaozhou Cuisine Sweet Kueh Cooking Specifications
烹饪工艺 |
2021-09-01 中国团体标准 |
| T/CZSPTXH 183-2021 规范 |
Chaozhou Cai Zhi Kueh Cooking Specifications
烹饪工艺 |
2021-09-01 中国团体标准 |
| T/CZSPTXH 185-2021 规范标准 |
Chaozhou Cuisine Soy Sauce Chicken Cooking Specifications
烹饪工艺 |
2021-09-26 中国团体标准 |
| T/CZSPTXH 186-2021 规范 |
Chaozhou Cuisine Fried Crispy Oyster Cooking Specifications
烹饪工艺 |
2021-09-26 中国团体标准 |
| T/CZSPTXH 187-2021 规范标准 |
Specifications for Cooking Technology of Chaozhou Cuisine Minglu Mixed Stew Soup
烹饪工艺 |
2021-09-26 中国团体标准 |
| T/CZSPTXH 188-2021 规范标准 |
Chaozhou Cuisine Wuren Tofu Cooking Specifications
烹饪工艺 |
2021-09-26 中国团体标准 |
| T/CZSPTXH 189-2021 规范标准 |
Chaozhou Vegetable Meat and Crab Cooking Yi Noodle Cooking Specifications
烹饪工艺 |
2021-09-26 中国团体标准 |
| T/CZSPTXH 191-2022 规范 |
Chaozhou Cuisine Original Cup Coconut Stewed Bamboo Shredded Chicken Cooking Specifications
椰子 |
2022-08-25 中国团体标准 |
| T/CZSPTXH 192-2022 规范 |
Chaozhou Cuisine Pomegranate and Cabbage Soup Cooking Specifications
|
2022-08-25 中国团体标准 |
| T/CZSPTXH 194-2022 规范 |
Chaozhou Cuisine Stewed Three Immortals Pigeon Eggs Cooking Specifications
|
2022-05-12 中国团体标准 |
| T/CZSPTXH 196-2022 规范 |
Chaozhou Cuisine Minglu Bamboo Tube Fish Cooking Technology Specification
烹饪工艺 |
2022-05-12 中国团体标准 |
| T/CZSPTXH 197-2022 规范 |
Chaozhou Cuisine Minced Chicken and Sea Cucumber Cooking Specifications
|
2022-05-12 中国团体标准 |
| T/CZSPTXH 198-2022 规范 |
Chaozhou Cuisine Fried Korean Pork Cooking Specifications
烹饪工艺 |
2022-05-12 中国团体标准 |
| T/CZSPTXH 199-2022 规范 |
Chaozhou Cuisine Koi Shrimp Cooking Specifications
烹饪工艺 |
2022-06-30 中国团体标准 |
| T/CZSPTXH 202-2022 规范 |
Chaozhou Cuisine Crisp Tangerine Cooking Specifications
烹饪工艺 |
2022-06-30 中国团体标准 |
| T/CZSPTXH 206-2022 烹饪工艺规范 |
Chaozhou Cuisine Fried Pigeon Pine Cooking Specifications
|
2022-07-28 中国团体标准 |
| T/CZSPTXH 208-2022 规范 |
Chaozhou Cuisine Stewed Eel (White Eel) Cooking Technology Specification
制作工艺 |
2022-07-28 中国团体标准 |
| T/CZSPTXH 209-2022 烹饪工艺 |
Chaozhou cuisine dry fried shrimp jujube cooking technology specification
烹饪工艺 |
2022-07-28 中国团体标准 |
| T/CZSPTXH 210-2022 规范 |
Chaozhou Cuisine Cunjin Cabbage Cooking Technology Specification
烹饪工艺 |
2022-07-28 中国团体标准 |
| T/CZSPTXH 211-2022 工艺规范 |
Chaozhou Cuisine Stuffed Money Fish Maw Cooking Specifications
烹饪工艺 |
2022-08-18 中国团体标准 |
| T/CZSPTXH 212-2022 规范 |
Chaozhou Cuisine Mandarin Duck Crab Cooking Specifications
|
2022-08-18 中国团体标准 |
| T/CZSPTXH 214-2022 规范 |
Chaozhou cuisine glass cabbage cooking technology specification
烹饪工艺 |
2022-08-18 中国团体标准 |
| T/CZSPTXH 215-2022 规范/规程 |
Chaozhou Cuisine Furong Duck Cooking Specifications
烹饪工艺 |
2022-08-18 中国团体标准 |
| T/CZSPTXH 217-2022 规范 |
Chaozhou Cuisine Lemon Stewed Duck Cooking Specification
|
2022-08-18 中国团体标准 |
| T/CZSPTXH 223-2022 规范 |
Specifications for Cooking Process of Chaozhou Cuisine Shangtang Maye
烹饪工艺 |
2022-09-22 中国团体标准 |
| T/CZSPTXH 224-2022 规程 |
Specifications for Cooking Technology of Chaozhou Cuisine Winter Melon and Preserved Radish Soup
|
2022-09-22 中国团体标准 |
| T/CZSPTXH 225-2022 规范 |
Chaozhou Cuisine Pork Knuckle and Bamboo Shoot Soup Cooking Specifications
|
2022-09-22 中国团体标准 |
| T/CZSPTXH 227-2022 试验 |
Chaozhou Cuisine Autumn Melon Braised Shrimp Cooking Specifications
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2022-10-15 中国团体标准 |
| T/CZSPTXH 232-2022 规范 |
Chaozhou cuisine, celery, garlic, fried bacon cooking technology specification
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2022-10-15 中国团体标准 |
| T/CZSPTXH 63-2021 规范 |
Chaozhou Cuisine Theme Banquet Layout Requirements (Revised in 2021)
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2021-09-26 中国团体标准 |
| T/CZSPTXH 98-2019 规范 |
Chaozhou vegetable grass cake cooking technology specification (revised)
烹饪工艺 |
2019-08-19 中国团体标准 |
| T/CZSPTXH 99-2019 规程标准 |
Chaozhou Vegetable Field Bean Cuisine Cooking Specifications
烹饪工艺 |
2019-08-19 中国团体标准 |
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