This document stipulates the technical requirements, hygienic requirements and test methods for the production and processing of Xiangshan Spicy Squab. This document is applicable to using fresh squab as the main raw material, adding edible salt, soy sauce, white sugar, monosodium glutamate, pepper, dried chili, spices and other auxiliary materials, after selecting, preprocessing, ingredients, marinating, drying, cooling, and packaging Non-ready-to-eat cooked pre-packaged foods processed by main processes such as sterilization, quick freezing and so on.