This document stipulates the technical requirements, hygienic requirements and test methods for the production and processing of Xiangshanzhipin soy sauce pigeon prepared dishes. This document applies to fresh squab as the main raw material, with the addition of edible salt, soy sauce, white sugar, chicken powder seasoning, monosodium glutamate, spices and other auxiliary materials, through sorting, pretreatment, modulation, cooling, packaging, sterilization, quick freezing and other main processes. Non-ready-to-eat cooked pre-packaged food processed by technology.