How to eat Lulang stone pot chicken?The first city -level local standard in Tibet will tell you

Source: Quick Search Tibet Client

On June 30, approved by the Autonomous Region Market Supervision and Administration Bureau, the local standards (hereinafter referred to as the "Standard") were officially released and implemented. The release and implementation of the "Standard" will further standardize the order of the Shi pot chicken market in Linzhi City, create a "branding + standardization" development model, enhance the stone pot chicken industry, core competitiveness and product added value, and promote the standardization of the characteristic industry chain and brand. Construction.

The "Standard" stipulates the terms, definitions, requirements, production processes, catering service procedures and requirements, inspection rules and customer complaints and hygiene requirements of Niaolun stone pot chicken. Suitable for the production and sales services of Linzhi Lulang stone pot chicken dishes in the administrative area of ​​Nyingchi.

As we all know, the Lingzhillang stone pot chicken is based on fresh chicken, palm ginseng, pine doo (selected) as the main ingredients, adding a dish made of ink and other auxiliary materials such as lily and wolfberry. , Conquered many people's taste buds.

The "Standard" stipulates that the living chicken used in stone pot chicken is a chicken with some feed growth cycles in the administrative area of ​​Tibet, including Chicken, Snow White Chicken, Running Chicken, Tuji and other varieties of chickens. Fresh chicken refers to the meat that will have a live chicken that will be proved to be qualified for fresh chicken quarantine. The living chicken before slaughter should pass the quarantine and inspection of animal health supervision agencies, which complies with the provisions of the fresh poultry meat in GB 2707-2016. Among them, the Tibetan chicken shall also comply with the regulations of GB/T 24702. The ink stone pot should be made from the soap stone pot made of soap stone produced from the cliffs on the cliffs of the Yarlung Tibetan River in Moqi County. According to the "Standard" small pot of fresh chicken 500 to 750 grams; the net weight of fresh chicken in the middle pot is 1000 to 1250 grams; the net weight of fresh chicken is 1500 to 1750 grams; the fresh chicken should be supplied by half and the whole.

The "Standard" also made detailed stipulation on the production process of stone pot chicken. First of all, the fresh chicken is cut about 3 cm to see the square, and the fresh chicken nuggets are added to about 80 ° C for about 5 minutes. The chicken nuggets are drained for later use, soup spare, and washed other main ingredients and auxiliary materials for later use. Secondly, add an appropriate amount of rapeseed oil to the stir -frying pot. When 80 % of the oil temperature, stir -fry the green onion and garlic, add chicken pieces until the surface of the chicken pieces is slightly yellow, and stir -fry the peppercorns and cooking wine. Then add the main ingredients, auxiliary materials and chicken soup and the appropriate amount of water to boil, and move it in a high -pressure cooker to cook. Finally, according to the demand, it is advisable to use half and the whole unit to reasonably match chicken, chicken wings, chicken legs, chicken head, chicken neck, chicken feet (paw), etc., and cook in the ink littering pot. After the guests eat the chicken, add the continuous dishes to cook cooked food. If the bacteria are category, the time reminder service should be provided.

At the same time, the "Standard" advocates the implementation of the "public chopstick spoon" or double chopsticks, guiding guests to "appropriate order, scientific meal", and oppose waste. Provide packaging services to promote "CD -ROM Action".

The "Standard" also stipulates that when guests go to the store, disinfection tableware and service supplies should be provided in the store. The restaurant accepts telephone, WeChat or on -site booking. When the service staff answered the phone, they should greet them politely and ask the number, time, contact information, or not to speak, repeat and confirm all the details. After the guests arrive at the restaurant, they should receive enthusiastically, greet the guests in honor, and ask if there are schedules and the number of dining people, and arrange the table. After the guests are seated, put tea sets and prepare tea and boiling water. Due to venue restrictions, guests who cannot be arranged for the time being, should respect the wishes of the guests to wait or leave in the public rest area. Provide recipes and clear prices. Record some menu menu. Ordering the dishes should respect the wishes of the guests and complete the record. It should not be too long for waiting for meals, and it should not be served in time in special circumstances. It should be explained and apologized to the guests.

In addition, the reasonable demands of customers should respond to resolution in a timely manner, and report to the relevant administrative departments in a timely manner for unreasonable demands. Restaurant and kitchen hygiene should meet the requirements of GB 31654. The dishes should be fresh, without foreign body, impurities, and odor. It should comply with the requirements of the "Measures for Food Safety Supervision and Management of Catering Services" and "Code for Food Safety Operations for Catering Services".

Attachment: Local Standards for Lilian Stone Pot Chicken (click to view the text of the Bank)

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