T/ZJCSXH 4-2023
Guide to cooking methods of Zhanjiang cuisine (English Version)

Standard No.

T/ZJCSXH 4-2023

Language

Chinese, Available in English version

Release Date

2023

Published By

Group Standards of the People's Republic of China

Latest

T/ZJCSXH 4-2023

Scope

This document provides guidance on cooking techniques such as steaming, blanching, stir-frying, pan-frying, deep-frying, grilling, soaking, blanching, stewing, stewing, and soaking in oil for cooking Zhanjiang cuisine. This document is applicable to the cooking and production of Zhanjiang cuisine.

T/ZJCSXH 4-2023 history

• 2023 T/ZJCSXH 4-2023 Guide to cooking methods of Zhanjiang cuisine