Overall Situation - The Xian Ning Market Supervision Administration conducted a special inspection of 130 batches of 14 categories of food products, resulting in 127 qualified samples and 3 non-compliant samples [3][4]. Non-compliant Products - The non-compliant products include: 1. Dried osmanthus from Xian Ning Wenquan Xiangguiyuan Food Factory, which exceeded the allowable limit of sulfur dioxide residue at 0.700 g/kg (standard: not allowed) [4]. 2. Dried mustard greens from Gao Xin Wenquan Zhu Xiangjun Dried Goods Store, which had a lead content of 1.20 mg/kg (standard: ≤0.8 mg/kg) [4]. 3. Reusable disinfected dining utensils from Xian Ning Gao Xin Jiu Xing Ge Restaurant, which tested positive for coliform bacteria (standard: not detectable) [4]. Compliance Measures - The Xian Ning Market Supervision Administration has mandated local market supervision departments to immediately seal, remove, and recall the non-compliant products. Further investigations will be conducted to determine the batches, quantities, and reasons for the non-compliance, along with corrective measures [4].

Summary of Key Points Core Viewpoint - The recent food safety supervision and sampling conducted by the Yingtan Market Supervision Administration revealed that out of 78 batches of food products tested, 76 were qualified while 2 were found to be unqualified, specifically pickled vegetables and liquid compound seasoning [2]. Group 1: Inspection Results - A total of 78 batches of food products were sampled, with 76 passing the inspection and 2 failing [2]. - The unqualified products included pickled vegetables, which failed due to lead (Pb) content, and liquid compound seasoning, which failed due to improper use of preservatives [2]. Group 2: Regulatory Actions - The Yingtan Market Supervision Administration has notified relevant market supervision departments to take legal action regarding the unqualified products [2]. - Local market supervision departments are required to trace the product flow, halt sales, remove products from shelves, and initiate recalls to control risks [2].

Core Points - The article discusses the culinary heritage of Xiaoshan, a region in Hangzhou, highlighting its unique flavors and traditional dishes influenced by local ingredients and historical practices [2][3][19]. Group 1: Culinary Heritage - Xiaoshan's cuisine is characterized by its use of fermented and preserved ingredients, such as salted meat and fermented vegetables, which are essential to its flavor profile [9][18]. - The region's traditional dishes reflect seasonal changes, with specific recipes for each season that utilize local ingredients like river shrimp in summer and preserved vegetables in winter [12][13][17]. Group 2: Historical Context - The historical significance of Xiaoshan is emphasized, tracing its roots back to ancient salt production and its geographical advantages that contributed to its culinary development [6][7][8]. - The influence of various cultural migrations, particularly during the Eastern Jin and Southern Song dynasties, enriched Xiaoshan's culinary landscape, introducing new flavors and cooking techniques [25][28]. Group 3: Key Ingredients - Salt plays a crucial role in Xiaoshan cuisine, not only for flavor but also as a preservative that allows for the fermentation of key ingredients [8][9]. - Yellow rice wine is another essential component, used both as a beverage and a cooking ingredient, enhancing the flavors of various dishes [21][22][27]. Group 4: Modern Developments - The article notes the emergence of modern dining establishments, such as Michelin-starred restaurants, that continue to celebrate and innovate upon Xiaoshan's traditional flavors [36].