This document stipulates the technical requirements, hygienic requirements and test methods for the production and processing of canned Xiangshan turtle soup. This document applies to turtle meat as the main raw material, with or without the addition of fresh (frozen) livestock and poultry products, with or without the addition of polygonatum, Polygonatum odoratum, lily, peach kernel, jujube, wolfberry and other medicinal and food products and edible products. Salt, compound seasonings and other auxiliary materials are canned products processed through main processes such as sorting, pretreatment, seasoning, canning, sealing and sterilization.