STANDARDS

Standards

A set of publicly available standards answers one question: what kind of soup deserves to be called “Shanxian Mutton Soup”?

PUBLISHED STANDARDS

Published Standards (Publicly Searchable)

The standards system for Shanxian Mutton Soup consists of multiple sets of standards, issued under the respective auspices of different social organizations. The following is the standards information that can be publicly searched.

I. Group Standards for Mutton Soup Products (T/SXCSSP Series)

Standard No.Standard NameIssue / Implementation DateIssuing Body
T/SXCSSP 001-2025Shanxian Local Delicacy - Canned Mutton SoupIssued on 2025-03-23
Implemented on 2025-04-23		Shanxian Longevity Food Culture Association
T/SXCSSP 002-2025Shanxian Local Delicacy - Solid Mutton SoupIssued on 2025-03-23
Implemented on 2025-04-23

The two standards specify the terms and definitions, technical requirements, inspection methods, inspection rules, marking, packaging, transportation and storage of the products, and the canned mutton soup is applicable toproducts produced and processed using Shanxian traditional techniques and modern sterilization technology, while the solid mutton soup is applicable toproducts prepared and cooked using Shanxian traditional techniques. As for raw and auxiliary materials, the standards require that fresh and frozen mutton comply with GB/T 9961 and GB 2707, and that other raw and auxiliary materials such as edible salt and sesame oil also meet the corresponding national standards.
The association's chair unit and several member companies served as drafting units for these two standards and were deeply involved in their development.

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Standardized Shanxian Mutton Soup ｜ Image source: Qilu Yidian

II. Group Standards for the Mutton Dish Series (T/YRTLM Series)

Issued and implemented in June 2024, totaling 19 items, they regulate dish preparation and quality in terms of raw and auxiliary materials, production techniques, sensory requirements, hygiene requirements and other aspects:

No.DishNo.DishNo.Dish
001Stir-Fried Lamb Liver008Braised Lamb Chops with Luohan Ginseng014Crispy Lamb Chops
002Stir-Fried Mutton with Scallions009Spicy Lamb Head015Plain Lamb Shank
003Dry-Fried Lamb Blood010Lamb Eyes with Garlic Paste016Plain Mutton
004Flaming Lamb Leg011Spicy Lamb Chops017Cumin Lamb Chops
005Spicy Stir-Fried Lamb Treasure012Crispy Lamb Shank018Cumin Mutton
006Spicy Stir-Fried Lamb Face013Crispy Lamb Brain019Lamb Brain in Superior Stock
007Spicy Stir-Fried Lamb Blood

Also released in the same batch were the “Specifications for Culinary Skills Training Services for Shanxian Mutton Soup” (governing the qualifications of training service institutions, instructors, venues, teaching, and assessment and certification) and the “Specifications for Chain Operations of Catering Enterprises in Shanxian” (governing the basic requirements for chain operations, procurement, processing and distribution, kitchen management, and service management), totaling 21 items.

III. Local Standards

Standard No.Standard NameDateIssuing Body
DB3717/T 19-2023Geographical Indication Product - Shanxian Mutton SoupIssued and implemented on 2023-11-08Heze Municipal Administration for Market Regulation

Drafting units include the Shanxian Mutton Soup Industry Development Alliance, the Shanxian Bureau of Agriculture and Rural Affairs, the Shanxian Administration for Market Regulation, the Shanxian Animal Husbandry Service Center, and the Shanxian Huxi Industrial Technology Research Institute.

IV. Standards System for the Full Industrial Chain (Production · Processing · Catering)

SegmentStatus of Standards Development
Production Segment(Farming)Standards such as the “Technical Specifications for the Feeding and Management of Shanxian Qingshan Goats” have been formulated,4 group standards in all,, in addition to54 enterprise standards,building a standards system covering breeding technology, management and operations, and regulating Qingshan goat breeding, farming process records, use of inputs, and quality testing
Processing SegmentThe local standard for Shanxian Mutton Soup has been developed through research,covering 23 items from ingredients to production,to ensure consistent quality of mutton soup across all enterprises and outlets
Catering SegmentGroup standards for the mutton soup series have been issued, including19 items ofthe “Shanxian Local Delicacies - Mutton Series Dishes”,1 item ofthe “Specifications for Culinary Skills Training Services for Shanxian Mutton Soup”,1 item ofand the “Specifications for Chain Operations of Catering Enterprises in Shanxian”
On the Bases of Counting Standards (Important):The figures that appear in public reports differ becausedifferent objects are being counted,and they are not contradictory:
· 23 items— The local standard at the processing end, from ingredients to production (The Paper);
· 24 items— The local standard for Shanxian Mutton Soup (per Shanxian's full-chain empowerment coverage);
· 21 items— The total of the second batch of group standards (19 dish standards + the training specification + the chain operation specification);
· 19 items of— The standards for the mutton dish series;
· 4 items— The group standards for Qingshan goat farming;
· More than 10 items— An overview of the association's standards as reported by China Social Work News in July 2025.
When citing externally,please specify the objects counted and the sources,so as to avoid confusing the different bases of counting. This page presents all the bases side by side and does not assert any one of them as the only valid figure.

V. Accessing and Obtaining the Standards

StandardsIssuing / Publishing BodyHow to Search and Obtain
T/SXCSSP 001-2025
T/SXCSSP 002-2025		Shanxian Longevity Food Culture AssociationBibliographic information can be searched on the National Digital Standard Library (ndls.org.cn), China Standard Online Service (spc.org.cn);For the official text of the standards, please obtain it from the issuing body or purchase it through official platforms,
T/YRTLM 001~019-2024
including the training specification and the chain operation specification		Shanxian Mutton Soup Industry Development Alliance
DB3717/T 19-2023Heze Municipal Administration for Market RegulationThe National Public Service Platform for Standards Information (std.samr.gov.cn) for searching
Relevant national food safety standardsNational Health Commission; State Administration for Market RegulationNational Food Safety Standards Data Retrieval Platform (sppt.cfsa.net.cn:8086/db)Free Access and Download
On the Copyright Boundaries of Obtaining Standard Texts:National food safety standards are issued publicly by state organs, and the authorities have explicitly stated that they may be viewed and downloaded on the above platforms and that their use by all parties is welcomed; whereasthe copyright in the texts of the group standards (T/SXCSSP and T/YRTLM series) is vested in their issuing bodies,and this websitedoes not provide full-text downloads or host the full text of the standards;it serves only as a catalog-style introduction and provides the official channels for searching them.
If member enterprises need the official text of the standards, it is recommended thatthe association apply for or purchase them centrally from the issuing bodies (the Shanxian Longevity Food Culture Association and the Shanxian Mutton Soup Industry Development Alliance)and that the standards be used within the membership after authorization is obtained — handling it centrally is both compliant and convenient.
Sources:Information on the group standards is taken from the publicly available bibliographic records of the standards on the National Digital Standard Library (ndls.org.cn) and China Standard Online Service (spc.org.cn); information on the local standard is taken from the National Public Service Platform for Standards Information (std.samr.gov.cn); and the development of the standards system is based on coverage by The Paper (“10 Questions to Understand | What Is the Secret Behind Shanxian Mutton Soup Growing into a Ten-Billion-Yuan Industry?”) and related reports by the Shanxian Converged Media Center. This page serves only as a catalog-style introduction and does not reproduce the full text of the standards.

Group Standards and the Standardization Law

Under Article 18 of the Standardization Law of the People's Republic of China, the State encourages academic societies, associations, chambers of commerce and other social organizations to develop group standards for voluntary adoption by society. Acting on this basis, the association advances the promotion, implementation and enforcement of the standards related to Shanxian Mutton Soup, covering the entire process from raw material selection to factory release.

SegmentKey Points of the Standards
Raw Material SelectionThe source of raw mutton is traceable; slaughtering and cutting comply with the relevant national food safety standards
IngredientsStandardized ratios of spices (baizhi, cinnamon, dried tangerine peel, Sichuan pepper, scallion, ginger, etc.), with the ingredient list truthfully indicated
SimmeringStandardized pot-stacking technique; sensory requirements: milky-white broth, water and fat well blended, free of gamey taste and greasiness
FillingAutomated filling operations are standardized; net content and solid content conform to the provisions of the standards
SterilizationHigh-temperature and high-pressure sterilization is required to achieve commercial sterility; shelf-stable storage at ambient temperature is achieved through high-temperature high-pressure sterilization and hermetically sealed packaging
InspectionFactory-release inspection items, batch sample retention, and observation under constant-temperature insulation; nonconforming products shall not be released from the factory
Note: Group standards are jointly developed by the association together with its member units and experts,for voluntary adoption by society;the texts of the standards are publicly searchable, and enterprises may independently declare their adoption.

Geographical Indications and Collective Trademarks

Two national recognitions underpin the standing of the four characters “Shanxian Mutton Soup”.

AssetRecognition Status
Shanxian Mutton SoupNational geographical indication protection product (2015); the preparation technique was included in the intangible cultural heritage list of Shandong Province (2013)
Shanxian Qingshan GoatAgricultural product geographical indication (2014); Shanxian is known as the “Home of China's Qingshan Goats”, and the Qingshan goat is the traditional ingredient for simmering Shanxian Mutton Soup
The collective trademark “Shanxian Mutton Soup”As a registered collective trademark, its use is administered in accordance with the Trademark Law; parties that meet the rules for the administration of use may apply to use it
About the Special Mark for Geographical Indications:The use of the special sign for geographical indications is administered by the China National Intellectual Property Administration in accordance with the law. The association's role isguidance and service— helping enterprises understand the eligibility requirements and procedures, after which enterprises meeting the requirements may apply to the competent authorities in accordance with the law.
Compliance Statement:The associationdoes not conduct certification, does not establish graded certification, and does not organize evaluation, assessment or commendation campaigns. The recognition and administration of geographical indications fall within the state's authority; the association develops group standards and administers the use of collective trademarks in accordance with the Standardization Law and the Trademark Law, and carries out industry self-regulation and services in accordance with its articles of association.

How to Use the Standards

STEP 01

Voluntary Adoption

Enterprises may conduct self-inspection against the group standards, independently declare their adoption, and truthfully indicate the number of the implemented standard on packaging or in product descriptions.

STEP 02

Self-Regulatory Commitment

Member enterprises sign the “Letter of Self-Regulatory Commitment”, pledging to organize production in accordance with the standards and to accept industry self-regulatory inspections.

STEP 03

Public Supervision

The standards are publicly searchable, and consumers, the media and industry peers are welcome to exercise oversight; those who breach the self-regulatory commitment shall be dealt with in accordance with the association's articles of association.