This document stipulates the technical requirements, hygienic requirements and test methods for the production and processing of Xiangshan's premium dace noodles. This document applies to dace meat as raw material, with or without the addition of white sugar, starch and other auxiliary materials, after pretreatment, stirring and beating, noodle shaping, setting, blanching, quick freezing and other processes, and is stored at low temperature. Non-ready-to-eat prepackaged foods for transport and sale.