As one of the eight local cuisines in China, how to make Hunan cuisine authentic? It took four years, and Hunan gave the standard answer.

Recently, the Hunan Provincial Bureau of Quality Supervision held a press conference, announcing that the Local Standards for Hunan Cuisine Series had been formulated, and made precise requirements on the origin, quantity, production requirements, cooking methods and even dish setting of 15 Nanyue vegetarian dishes, 15 Hengdong local dishes and 49 classic Hunan dishes.

In addition, the standard also records many almost lost Hunan dishes such as pregnant chicken and Zuan tofu and their preparation methods.

There are exactly 21 pieces of tofu, and the size of the cut vegetables is accurate to the millimeter

According to Jiang Tao, deputy director of Hunan Provincial Quality Supervision Bureau, the Hunan Hunan Food and Industrial Products Production License Examination Center and Hunan Food and Beverage Industry Association issued this time.

Different from ordinary recipes, the published standards have more detailed requirements on the raw materials of a ***79-course dish.

In Nanyue vegetarian dishes, such as morning bell and long sound (fried chicken), and Hengdong local dishes, Xintang peeled meat and other dishes, it is required to use yellow tribute pepper produced in Sanzhang Town, Hengdong, the former is fresh, while the latter is required to be "immature cyan".

in the process of clean vegetables, such as the size of cut vegetables, the standard measurement method is also detailed to the millimeter level.

In the production requirements of fried beef with mustard, it is stated that Xinhuang beef, a national geographical indication product, should be used, and it should be "obliquely cut or horizontally cut into pieces of 5cm x 2.5cm x 1.2cm or medium-thick shreds with a length of 6cm". The standardization of Hunan cuisine is conducive to "Hunan produces Hunan"

"Traditional Hunan cuisine is a manual skill, and the chef's skill level and working mentality will directly affect the quality of dishes, so it is difficult to make the dishes completely consistent at any time and place. In addition, the efficiency is not high, the production time is long, and the chain operation of catering industry is difficult, which can not meet the challenge of western fast food." Ma Hongping, director of the Service and Trade Department of the Provincial Department of Commerce, said in an interview with a reporter from Sanxiang Metropolis Daily.

promoting the standardization of Hunan cuisine will solve the problem of "Hunan products leaving Hunan", promote the scale operation of Hunan cuisine, and have a far-reaching impact on building the aircraft carrier of Hunan cuisine enterprises, Hunan cuisine going abroad and integrating into the national strategy of "One Belt, One Road".

It is understood that Hunan cuisine can be divided into four categories: popular Hunan cuisine, classic Hunan cuisine, local Hunan cuisine and snack Hunan cuisine. Among them, Hunan cuisine, which is widely circulated in the market, is classified as popular Hunan cuisine, while classic Hunan cuisine is the essence of modern Hunan cuisine that was popular in the past but is rarely circulated in the market due to complicated production procedures. Local Hunan cuisine is formed in a certain geographical range with cooking methods, raw material characteristics, cooking utensils or.