Scope This standard specifies the raw materials and requirements, cooking utensils, production technology, plating, quality requirements, and best eating time of Tai'an Tai Chi Tofu Soup. This standard applies to the production of Tai'an Tai Chi Tofu Soup. 2 Normative references The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this document. For undated referenced documents, the latest version (including all amendments) applies to this document. GB2721 Hygienic standard for edible salt GB5749 Hygienic standard for drinking water GB/T8885 Edible corn starch GB14881 National food safety standard General hygienic specification for food production SB/T10416 Seasoning wine SB/T10371 Chicken essence seasoning 3 Terms and Definitions The following terms and definitions apply to this document . 3.1 Softdried is a cooking method in which tender or steamed raw materials are poured into cooked gravy to make a dish.