"Datong knife cutting surface" production process specification released Why set a standard for noodles?

Datong, China News Network, October 23 (Reporter Xu Wenxin) From October 21 to 22, the second World Noodle Industry Development Summit 2021 was held in Datong, Shanxi, and one of the important contents of the summit was to release the "International Jin Cuisine Classic Noodles "Datong Knife Cutting Noodles" Production Process Specifications".

The "Specification" was issued by the World Restaurant Federation, and unlike the previous vague production instructions such as "appropriate amount" and "little", this time the knife cutting process was quantified from the definition, equipment, tools and other aspects, and even taking into account climatic factors, the producer was required to add different proportions of water to the flour in summer and winter.

Why make such a meticulous standard for a bowl of knife-cut noodles? Wang Wenjiang, deputy secretary-general of the World Catering Federation, said in an interview with reporters that standardization is one of the important options for Chinese food to the stage of high-quality development.

"When the product reaches a certain stage, it needs to be guided from a scientific level to achieve standardization, and the same is true for the knife cutting surface." It is often believed that Chinese food is a personalized thing, but there are many processes and many products that can be standardized. Taking Chinese fast food as an example, many companies have a degree of standardization of more than 80%. ”

In Wang Wenjiang's view, "With more and more scientific and technological and professional talents entering the Chinese food industry, the Chinese food production process is becoming more and more scientific and standardized. ”

When talking about the original intention of the release of the standard, Wang Wenjiang talked about the "walking Chinese New Year's Eve meal": "When holding the 'walking Chinese New Year's Eve meal' activity, many foreign politicians and elites tasted high-quality Chinese food, realized the scientific, artistic and cultural nature of Chinese food, began to like Chinese food, and then became acquainted with China. Taste is the most direct natural feeling, foreigners perceive China through taste, or because of a taste of China, and then know China, like China, see the excellent results of China's development. It can be said that Chinese food has promoted people-to-people diplomacy. ”

In the eyes of Chinese restaurant manufacturers, going out to Chinese food is only the tip of the iceberg, and many gourmet chefs are difficult to go abroad and promote Chinese food.

"This time, we formulated the standard of Datong knife cutting noodles out of the idea of promoting pasta culture. Pasta is a necessity for the Chinese people's diet and life, and all localities have their own characteristic pasta, reflecting regional folk culture, and the development prospects of the noodle industry are broad and urgently need to be promoted. Wang Wenjiang said.

Wang Wenjiang said that it is often said that "the world's pasta looks at China, and Chinese pasta looks at Shanxi." "Shanxi, as a large province of noodles, has top millet and first-class chefs, but shanxi province's annual catering retail sales are inferior to a Lanzhou ramen, so it is hoped that through this standard, the development of shanxi's pasta will be standardized and standardized, so that more people can perceive the excellent pasta culture in Shanxi and even China."

"Promoting the international development of Chinese food, enhancing the international influence and competitiveness of Chinese food, and telling the story of Chinese cuisine are also what the World Catering Federation has been trying to do for 30 years." Wang Wenjiang said. (End)

Source: China News Network