千碗馄饨，一个品质” 馄饨也有了“标准

Core Viewpoint - The official implementation of the group standard T/ZJCYXH0006—2025 "Tonglu Flavor Big Wonton" marks a new phase in the preservation and standardization of this traditional dish from Tonglu, Zhejiang, ensuring a unified quality benchmark for its preparation and ingredients [1][2]. Group 1: Standardization and Quality Control - The introduction of the group standard aims to solidify the quality and craftsmanship of Tonglu Big Wonton, addressing the previous lack of a reference standard for its preparation [2][3]. - The standardization process involved collaboration between the Tonglu County Market Supervision Administration and local enterprises, with expert guidance from the Zhejiang Provincial Quality Science Research Institute [2][3]. Group 2: Ingredients and Cooking Methods - The standard specifies that the flour used for the wonton skin must be high-gluten wheat flour with a protein content between 12%-15% and wet gluten quality greater than 35%, ensuring the desired texture and taste [3]. - Various cooking methods for Tonglu Big Wonton, including boiling, pan-frying, and cold tossing, are included in the standard, allowing consumers to enjoy consistent quality regardless of their preferred preparation style [3]. Group 3: Market Development and Brand Building - The standard aims to support the brand and industrial development of Tonglu Big Wonton, providing a clear basis for store expansion, talent training, and market supervision [3]. - By establishing a recognized standard, the initiative seeks to elevate Tonglu Big Wonton from being merely well-known to becoming a branded product, thus expanding its market reach [3].