This standard specifies the technical requirements, inspection rules, signs, labels, packaging, transportation, storage and shelf life of Sichuan noodles. This standard applies to potato starch, edible wheat starch, edible corn starch, edible cassava starch, edible sweet potato (sweet potato) starch, mung bean starch, purple potato starch, pea starch, konjac powder, fern root powder, brewed soy sauce, drinking water Two or more kinds of raw materials are used as raw materials, supplemented with or without edible salt, with or without the addition of sodium dehydroacetate, aluminum ammonium sulfate, soluble soybean polysaccharide, and sodium bicarbonate. After ingredients, pulping, molding, aging, Frozen, cut or uncut, packaged non-instant hot pot Sichuan noodles.