Recently, the Hunan Provincial Bureau of Quality Supervision held a press conference to announce the formulation of local standards for Hunan cuisine series, which made precise requirements on the origin, quantity, production requirements, cooking methods and even dish setting of 15 South Guangdong 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 ancestral hall tofu, and their production methods.
There are exactly 20 pieces of tofu, and the size of the cut vegetables is accurate to millimeters.
According to Jiang Tao, deputy director of the Hunan Provincial Bureau of Quality Supervision, Hunan Hunan cuisine standards such as China Hunan Cuisine Standard Compilation Volume II Classic Hunan Cuisine, China Hunan Cuisine Standard Compilation Volume III Local Hunan Cuisine Hengdong Local Cuisine, and China Hunan Hunan Cuisine Standard Compilation Volume III Local Hunan Cuisine Nanyue Vegetarian Cuisine were jointly drafted by Hunan Food and Industrial Products Production License Examination Center and Hunan Catering Industry Association, which took four years.
Different from ordinary recipes, the standards issued this time have more detailed requirements for the raw materials of 79 dishes.
Vegetarian dishes in South Guangdong, such as the ringing of the morning bell (fried chicken), local dishes in Hengdong, and sliced meat in Xintang, are required to use yellow pepper produced in Jang Jin, Hengdong. The former can be fresh, while the latter is more required to be "green".
In the processing of clean vegetables, such as the size of cut vegetables, the standard measurement method is also refined to millimeter level.
In the production requirements of fried beef with pickled mustard tuber, it is stated that Xinhuang beef, a national geographical indication product, needs to be used, and it should be "obliquely cut or horizontally cut into 5cm×2.5cm×0.2cm slices or medium-thick shredded with a length of 6cm".
The standardization of Hunan cuisine is beneficial to "Hunan products are exported to Hunan". "Traditional Hunan cuisine is a manual skill, and the chef's skill level and mentality at work will directly affect the quality of dishes. It's difficult to make the dishes exactly the same anytime and anywhere. In addition, the efficiency is not high, the production time is long, and the chain operation of the catering industry is difficult, which cannot 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 large-scale operation of Hunan cuisine, and have a far-reaching impact on building the aircraft carrier of Hunan cuisine enterprises and Hunan cuisine going abroad and integrating into the "Belt and Road" national strategy.
It is understood that Hunan cuisine is 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, such as fried meat with pepper, fish head with chopped pepper and braised pork in Shi Mao, is classified as popular Hunan cuisine, while classic Hunan cuisine is the essence of modern Hunan cuisine which was popular in the past but rarely circulated in the market because of its complicated production technology. Local Hunan cuisine is a rural area represented by cooking methods, raw material characteristics, cookers or cultural characteristics.