[团体标准] T/FYCY 015-2019 汾州名菜 汾州一品核桃肉烹饪工艺规范
[团体标准] T/FYCY 014-2019 汾州名菜 汾州虾酱豆腐烹饪工艺规范
[团体标准] T/FYCY 013-2019 汾州名菜 汾州烧汁山药烹饪工艺规范
[团体标准] T/FYCY 012-2019 汾州名菜 汾州炉煿肉烹饪工艺规范
[团体标准] T/FYCY 011-2019 汾州名菜 汾州糟肉（酱梅肉）烹饪工艺规范
[团体标准] T/JXCY 020-2020 介休名菜 定阳炒三鲜烹饪工艺规范
[团体标准] T/JXCY 019-2020 介休名菜 定阳过油肉烹饪工艺规范
[团体标准] T/JXCY 018-2020 介休传统八大碗 乡村豆腐盒子扣碗烹饪工艺规范
[团体标准] T/JXCY 017-2020 介休传统八大碗 八宝江米扣碗烹饪工艺规范
[团体标准] T/JXCY 016-2020 介休传统八大碗 清蒸羊肉扣碗烹饪工艺规范
[团体标准] T/JXCY 015-2020 介休传统八大碗 红烧丸子扣碗烹饪工艺规范
[团体标准] T/JXCY 014-2020 介休传统八大碗 腐乳肉扣碗烹饪工艺规范
[团体标准] T/JXCY 013-2020 介休传统八大碗 红扒肘子扣碗烹饪工艺规范
[团体标准] T/JXCY 012-2020 介休传统八大碗 黄焖酥肉扣碗烹饪工艺规范
[团体标准] T/JXCY 011-2020 介休传统八大碗 红烧肉条扣碗烹饪工艺规范
[团体标准] T/JLCY 002-2021 客家菜 蕉岭五福临门烹饪工艺规范
[团体标准] T/JCCZ 002-2019 沁水苏庄黑山羊烹饪技术规范
[团体标准] T/HNSZA 0003.1-2022 连锁湘菜坛宗剁椒鱼头 第1部分：菜肴烹饪质量要求
[团体标准] T/GDXNCX 007-2020 客家菜 兴宁鸽卤制烹饪工艺规范
[团体标准] T/GDXNCX 005-2020 客家菜 兴宁猪肚包鸡烹饪工艺规范
[团体标准] T/GDXNCX 004-2020 客家菜 兴宁水晶扣肉烹饪工艺规范
[团体标准] T/GDXNCX 003-2020 客家菜 兴宁红焖肉烹饪工艺规范
[团体标准] T/SGCX 007-2022 香滑乡村鱼烹饪工艺规范
[团体标准] T/SGCX 006-2022 黄焖酸笋鸭烹饪工艺规范
[团体标准] T/SGCX 005-2022 南雄酿豆腐烹饪工艺规范