Suzhou needs to establish local standards for Su style noodles, eating 430 tons of noodles a day. Chongqing | Su style noodles | local
According to the "Suzhou Release" WeChat official account, the launch conference for the standardization construction of Suzhou style noodles was held on August 8th in Zhangjiagang City, Suzhou. The formulation of the "Guidelines for the Inheritance of Suzhou style Traditional Culture and Suzhou style Noodle Making Techniques" was officially launched.
How much do people in Suzhou love to eat noodles? According to the "Suzhou Release" information, the average annual employment of Suzhou style noodles in the city is about 160000 people, and the daily consumption of flour exceeds 360 tons. Noodles are made by adding 1 kilogram of flour and 2 liang of water, and people in Suzhou consume over 430 tons of Soviet style noodles every day.
Through the inheritance of generations of craftsmen, Su style noodles have become one of the business cards of Jiangnan cuisine culture. Their production techniques are listed as representative projects of Suzhou's intangible cultural heritage, but they also face problems such as uneven selection of raw material processing areas, processing formulas, and production process levels. Next, relevant departments, industry associations, and leading enterprises in Suzhou style noodle shops will form a standard formulation team to develop standards for ingredient selection requirements, production and processing kitchen equipment functional requirements, initial processing, semi-finished and finished product production procedures, and process flow.
According to a report from the "Gravity Broadcasting" client, Xiao Weimin, the leader of the Suzhou Suzhou style noodle standardization construction team, stated that standardization construction does not require every noodle shop to be completely unified in terms of technology, but rather revolves around the upgrading of fresh noodle processing materials, the development of a comprehensive evaluation system guide for Suzhou style noodle shops, and industrial and economic transformation, making standards practical tools and forming a Suzhou flavor.
Many cities have their own "representative noodles", such as Chongqing Small Noodles, Lanzhou Beef Noodles, Wuhan Hot dry noodles, Shanxi Daoxiao Noodles, etc. Standardization means a broader prospect for industrialization, and various regions have made attempts to formulate local standards. In May, the Chongqing Municipal Health Commission issued the "Local Food Safety Standard Chongqing Noodles", which defined the use of alkaline noodles, seasoning liquids, oil chili seasonings, toppings, etc. In 2020, the Lanzhou Beef Lamian Noodles Industry Association issued the Local Food Safety Standard for Lanzhou Beef Noodles, which regulates the production technical requirements, packaging, transportation and storage.