This document stipulates the technical requirements, hygienic requirements and test methods for the production and processing of Xiangshan crispy grass carp fillets. This document is applicable to fresh and crispy pork carp as raw material, with or without the addition of auxiliary materials, after raw material acceptance, bleeding, scaling, cleaning, filleting, trimming, inspection, cleaning/pre-cooling, slicing, pickling, modulation, quick freezing, etc. Non-ready-to-eat prepackaged foods that are processed, stored, transported and sold at low temperatures.