猪腹部含脂肪与肌肉的混合部位，适用于多种烹饪方式，是制作红烧肉、回锅肉等菜肴的主要原料。
| 标准号 & 类别 | 标准名称 | 发布 |
|---|---|---|
| DB14/T 1876-2019 规范 |
Shanxi Steamed Pork Production Specifications
糯米 |
2019-06-15 山西省标准 |
| DB15/T 725-2014 规范 |
Inner Mongolia local dish grilled pork strips
|
2015-01-15 内蒙古自治区标准 |
| DB15/T 749-2014 规范 |
Bameng stewed sauerkraut, a local dish of Inner Mongolia
酸菜 |
2015-01-15 内蒙古自治区标准 |
| DB2104/T 0001.10-2019 规范 |
Manchu Specialty Eight Dishes and Eight Bowls Part 10: Sichuan White Meat Blood Sausage
|
2019-12-30 辽宁省标准 |
| DB2104/T 0001.17-2019 规范 |
Eight Dishes and Eight Bowls of Manchu Specialties Part 17: Stewed Beans with Pork Belly
|
2019-12-30 辽宁省标准 |
| DB3417/T 027-2022 规范 |
Chizhou Special Dishes Shitai Yipin Hotpot
|
2022-12-16 安徽省标准 |
| DB3502/T 045.10-2021 规程 |
Xiamen Special Food Production Regulations Part 10: Leek Box
|
2021-07-30 福建省地方标准 |
| DB37/T 3439.83-2018 规范 |
Shandong vegetable lotus leaf meat
鲁菜 |
2018-10-18 山东省地方标准 |
| DB43/T 1877.13-2020 规范 |
Ningxiang Dishes Part 13: Stir-fried Pork Belly with Grated Vegetables
|
2020-11-27 湖南省标准 |
| T/CZSPTXH 131-2020 规范 |
Chaozhou cuisine crepe taro paste cooking technology specification
芋头 |
2020-10-26 中国团体标准 |
| T/CZSPTXH 143-2020 规范 |
Chaozhou Cuisine Teppanyaki Kueh Cooking Specifications
|
2020-10-30 中国团体标准 |
| T/CZSPTXH 233-2022 烹饪工艺规范 |
Chaozhou cuisine fish head cabbage soup cooking technology specification
大白菜 |
2022-10-15 中国团体标准 |
| T/QLY 119-2022 规范 |
Specification for cuisine craftsmanship of Shuicheng hot pan
|
2022-11-28 中国团体标准 |
| T/QLY 150-2022 规范 |
Specification for cuisine craftsmanship of Yaxi hotpot with fermented soybean—Traditional Guizhou cuisine
|
2022-11-28 中国团体标准 |
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