The meat slices cannot exceed 2mm. Is this regulation in Yunnan redundant?

Recently, Yunnan issued the "Yunnan Provincial Food Safety Local Standard Cross-Bridge Rice Noodle Catering Processing Hygiene Specifications", Article 4 of which requires: Raw meat slices should be of uniform thickness and not exceed 2mm in thickness.

Why is there such a standard? What are the consequences if the thickness of raw meat slices is greater than 2mm? Are there any other regulations for cross-bridge rice noodles? Are cross-bridge rice noodles the same as the rice noodles we know? Why do local specialties need to be standardized? Today, I will talk to you from these aspects.

01. Why are there requirements for the thickness of raw meat slices?

First of all, it should be said that this standard is a hygienic standard for health considerations, and netizens are requested not to over-interpret it. Because the standard procedure for making Yunnan cross-bridge rice noodles is to "cook the raw meat", and if the meat slices are too thick, they will definitely not be cooked through.

If these things are too thick, they will not be cooked, so standards need to be set.

02. Not only the thickness of the meat, but also the bowl, temperature and amount of soup have requirements.

And it's not just the thickness of the meat, there are also requirements for the bowl

Because boiling soup must be cooked through, both the temperature and quantity must be met.

In terms of temperature, after all ingredients are mixed, the center temperature is above 70℃.

The amount of soup should be enough to cover all the ingredients.

Otherwise this will happen:

03. Yunnan Cross-Bridge Rice Noodles is a proper noun, not other rice noodles

Many people confuse Yunnan Cross-Bridge Rice Noodles with other rice noodles.

So, let me first say something special: Yunnan Cross-Bridge Rice Noodles has a special definition.

The standard method of making this rice noodle is:

A bowl of hot rice noodles (without soup) + a bowl of boiling soup + raw and cooked vegetable ingredients.

As shown in the picture below, it is composed of three very clear parts. Of course, the ingredients of the third part are different, but if it is not this kind of rice noodles, it is definitely not Yunnan Cross-Bridge Rice Noodles.

The core of crossing the bridge is the bowl of boiling soup.

This bowl of soup is essentially chicken soup that is boiled at high temperature, so it contains a lot of fat. The fat itself will float on the surface, playing a certain role in heat insulation, so that the boiling soup can maintain a high temperature.

When eating the cross-bridge rice noodles, you need to add the ingredients to the boiling soup and boil them. Among them, common raw ingredients include: eggs, tenderloin. Especially meat, this thing is raw meat, boiled, must be thin, so the thickness is mandatory.

04. Why does local specialty food need to be standardized?

In fact, there is no way Yunnan can regulate it. As mentioned in the news, the diarrhea problem caused by cross-bridge rice noodles that occurred in Yunnan before was more or less related to the fact that the raw meat was not cooked through.

In fact, on December 25, 2018, Yunnan Province launched a special campaign across the province to "ensure safe consumption of cross-bridge rice noodles."

In 2019, it fully implemented classified supervision on the catering service business activities of cross-bridge rice noodles in the province and issued the "Notice of the Yunnan Provincial Market Supervision Administration on Further Standardizing the Business Activities of Cross-Bridge Rice Noodles".

This time, the National Health Commission issued regulations to further standardize the production of cross-bridge rice noodles.