GB/T 46275-2025 Specification for evaluation of Chinese cuisine English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing thorugh draft translation, self-check, revision and varification) will be delivered upon being ordered.
ICS 03.100.01 CCS A 16
NATIONAL STANDARD OF THE PEOPLE'S REPUBLIC OF CHINA
GB/T 46275-2025
Specification for Evaluation of Chinese Cuisine
Issued on 2025-08-29 Implemented on 2025-12-01
Issued by State Administration for Market Regulation
Standardization Administration of China
Contents
Foreword
Introduction
1 Scope
2 Normative References
3 Terms and Definitions
4 Evaluation Principles
5 Basic Requirements
6 Evaluation Indicators
7 Scoring Rules
8 Result Formation Rules
9 Implementation Procedures
10 Certification Mark
Appendix A (Normative) Food Quality Evaluation Indicators and Scoring
Appendix B (Normative) Cultural Distinctiveness Evaluation Indicators
Appendix C (Normative) Dining Experience Evaluation Indicators
Appendix D (Informative) Full-score Reference Benchmarks
1 Scope
This standard establishes evaluation principles for Chinese cuisine, specifying basic requirements, indicator systems, scoring rules, result formation protocols, and implementation procedures.
It applies to the assessment of food quality, cultural distinctiveness, and dining experience provided by Chinese cuisine operators.
2 Normative References
Indispensable provisions through normative citation:
GB/T 13391: Classification and Rating of Catering Enterprises
GB 31654: National Food Safety Standard - General Hygiene Requirements for Catering Services
GB/T 40042: Green Catering Operation and Management
3 Terms and Definitions
3.1 Chinese Cuisine
Traditional Chinese culinary techniques and dietary customs characterized by distinctive flavors and preparation methods.
3.2 Geographical Indication Cuisine
Food specialties utilizing local ingredients and unique techniques, embodying regional characteristics, cultural heritage, and terroir.
Note: Includes signature dishes, snacks, banquets, and hot pots.
3.3 Geographical Indication Ingredients
Distinctive regional produce with exceptional quality, cultivated under specific natural conditions.
4 Evaluation Principles
4.1 Systematic Approach
Prioritizes food quality while holistically assessing culinary techniques, regional characteristics, healthy diets, and dining etiquette as core Chinese culinary values.
4.2 Transparency
Standardized methodologies with open evaluation processes.
4.3 Impartiality
Undisrupted assessments using field investigations and verified records to ensure objective results.
Standard
GB/T 46275-2025 Specification for evaluation of Chinese cuisine (English Version)
GB/T 46275-2025 Specification for evaluation of Chinese cuisine English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing thorugh draft translation, self-check, revision and varification) will be delivered upon being ordered.
ICS 03.100.01 CCS A 16
NATIONAL STANDARD OF THE PEOPLE'S REPUBLIC OF CHINA
GB/T 46275-2025
Specification for Evaluation of Chinese Cuisine
Issued on 2025-08-29 Implemented on 2025-12-01
Issued by State Administration for Market Regulation
Standardization Administration of China
Contents
Foreword
Introduction
1 Scope
2 Normative References
3 Terms and Definitions
4 Evaluation Principles
5 Basic Requirements
6 Evaluation Indicators
7 Scoring Rules
8 Result Formation Rules
9 Implementation Procedures
10 Certification Mark
Appendix A (Normative) Food Quality Evaluation Indicators and Scoring
Appendix B (Normative) Cultural Distinctiveness Evaluation Indicators
Appendix C (Normative) Dining Experience Evaluation Indicators
Appendix D (Informative) Full-score Reference Benchmarks
1 Scope
This standard establishes evaluation principles for Chinese cuisine, specifying basic requirements, indicator systems, scoring rules, result formation protocols, and implementation procedures.
It applies to the assessment of food quality, cultural distinctiveness, and dining experience provided by Chinese cuisine operators.
2 Normative References
Indispensable provisions through normative citation:
GB/T 13391: Classification and Rating of Catering Enterprises
GB 31654: National Food Safety Standard - General Hygiene Requirements for Catering Services
GB/T 40042: Green Catering Operation and Management
3 Terms and Definitions
3.1 Chinese Cuisine
Traditional Chinese culinary techniques and dietary customs characterized by distinctive flavors and preparation methods.
3.2 Geographical Indication Cuisine
Food specialties utilizing local ingredients and unique techniques, embodying regional characteristics, cultural heritage, and terroir.
Note: Includes signature dishes, snacks, banquets, and hot pots.
3.3 Geographical Indication Ingredients
Distinctive regional produce with exceptional quality, cultivated under specific natural conditions.
4 Evaluation Principles
4.1 Systematic Approach
Prioritizes food quality while holistically assessing culinary techniques, regional characteristics, healthy diets, and dining etiquette as core Chinese culinary values.
4.2 Transparency
Standardized methodologies with open evaluation processes.
4.3 Impartiality
Undisrupted assessments using field investigations and verified records to ensure objective results.
