Chapter 16 is the major category in the HS classification system for 'preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates', covering processed (such as cooked, steamed, roasted, fried, cured, etc.) meat, aquatic products and their preparations. This chapter does not include animal products that have only undergone simple refrigeration, freezing or preliminary processing (classified under Chapters 2 and 3), nor does it include ready-to-eat seasoned meat products (which may be classified under Chapter 16 or Chapter 21). The core principle is that 'depth of processing' determines classification. Heading 1602 covers 'other prepared or preserved meat, meat offal or blood', i.e., meat products other than those of heading 1601 (sausages and similar products). It includes chicken, pork, beef, etc. that have been cooked, steamed, roasted, fried, cured, seasoned, etc., but does not include meat that has only been simply cut and frozen (classified under Chapter 2). Chicken products that retain their meat characteristics after processing are generally classified under this heading. The first 2 digits '16' represent Chapter 16 (preparations of meat, fish and other animal products); digits 3-4 '02' represent heading 1602 (other prepared or preserved meat, meat offal or blood); digits 5-6 '32' represent subheading 1602.32 (preparations of chicken or chicken offal). '32' is an internationally harmonized subheading referring to prepared or preserved products of the meat or offal of fowl of the species Gallus domesticus, excluding turkey (1602.31) or other poultry. This code may be further subdivided by processing method or packaging, but the 6-digit code already clearly identifies chicken products. The goods are made from chicken that has been processed (such as seasoned, cooked, canned), which exceeds the simple processing scope of Chapter 2 'fresh, chilled or frozen chicken meat', and does not belong to the sausage category of heading 1601, therefore classified under 1602. Meanwhile, if the chicken content is less than 20% or becomes a minor ingredient of a mixed food, it may be classified under Chapter 21. 1602.32 specifically refers to chicken products, distinguished from 1602.31 (turkey) and 1602.39 (other poultry).

Product Name: The specific name of the declared goods, such as 'seasoned chicken nuggets', 'canned chicken', etc., which must be consistent with the actual goods. Brand: Fill in the product brand; if no brand, write 'no brand', used for customs intellectual property protection. Processing Method: Describe the processing technique in detail, such as 'boiled', 'fried', 'roasted', 'cured', etc., which affects classification. Ingredient Content: List the main ingredients and percentages, such as chicken content, seasonings, additives, etc., used to determine whether it is classified under Chapter 16. Packaging Specifications: Fill in the packaging form and specifications, such as '200g/can', '1kg/bag', which affects tax rates and regulatory conditions. Preservation Method: Explain the storage conditions, such as 'room temperature storage', 'refrigerated', 'frozen', which together with the processing method determine classification. Customs declaration example: Product Name: Seasoned chicken nuggets (cooked) Brand: XX brand Processing Method: Fried then quick-frozen Ingredient Content: Chicken 70%, water 20%, starch 5%, seasonings 5% Packaging Specifications: 500g/bag, 20 bags/carton Preservation Method: Frozen storage at -18°C HS Code: 1602320090 Declaration elements: 1. Product Name: Seasoned chicken nuggets; 2. Brand: XX brand; 3. Processing Method: Fried; 4. Ingredient Content: Chicken 70%; 5. Packaging Specifications: 500g/bag; 6. Preservation Method: Frozen. Misclassifying merely frozen chicken under 1602, when it should actually be classified under Chapter 2. Confusing chicken with turkey, mistakenly using code 1602.31 (turkey products). Ignoring chicken content; if below 20%, it may be classified under Chapter 21. Not specifying the processing method, making it impossible to distinguish cooked from raw.

Core classification basis: 1. Whether the product has undergone processing permitted by Chapter 16 (such as boiling, frying, roasting, curing); 2. Whether chicken is the essential character ingredient; 3. Whether it belongs to the sausage category (1601) or mixed food (2106). If the chicken has only been simply frozen or cut, classify under Chapter 2; if after processing it still retains meat characteristics and chicken is the main ingredient, classify under 1602.32. Reference should also be made to the 'Import and Export Tariff' and national subheading notes. 160231 Turkey products: Meat products of turkey (Meleagris gallopavo) are classified under this code, while chicken products are classified under 160232. The processing methods may be the same, but the poultry species differ. 160239 Other poultry products: Products of poultry other than chicken and turkey (such as duck, goose, guinea fowl) are classified under this code, distinguished from chicken products. 020714 Frozen chicken cuts: Chicken cuts that have only been frozen are classified under Chapter 2; if they have been seasoned, cooked or otherwise processed, they are classified under 160232. The core difference lies in the depth of processing. 160100 Sausages and similar products: Chicken sausages are classified under 1601, while other chicken products are classified under 1602. The difference lies in whether they are stuffed into casings or made into sausage-like forms. 210690 Other food preparations: If chicken is only a minor ingredient (such as content below 20%), and the product's essential character is another food, it is classified under 2106. Has it undergone processing such as boiling, frying, roasting? Is chicken the essential character ingredient? Does it belong to sausages or similar products? Does it retain meat characteristics after processing? Is it mixed with other foods and chicken is not the main ingredient?

How to check the import tax rate for 160232? You can check the 'Import and Export Tariff' through the official website of the General Administration of Customs of China or the 'Internet + Customs' platform, enter HS code 160232, and view the MFN rate, general rate, VAT and consumption tax. Third-party tariff query tools can also be used, but note that tax rates may be adjusted with policy changes, and the latest official publication shall prevail. How does chicken content affect classification? If the chicken content is below 20% and the product's essential character is another food (such as pasta, vegetables), it may be classified under Chapter 21. However, if chicken remains the essential character, even with lower content, it may still be classified under 1602. It is recommended to make a comprehensive judgment based on the overall characteristics and processing method of the product. What is the difference in HS codes between cooked chicken and raw chicken? Cooked chicken (boiled, fried, roasted, etc.) is usually classified under 160232; raw chicken that has only been cut and frozen is classified under Chapter 2 (such as 0207). If raw chicken has been seasoned but not cooked, it may still be classified under 1602, requiring specific analysis of the depth of processing. Which code should canned chicken be classified under? Canned chicken belongs to prepared or preserved chicken products; if not made into sausages, it is classified under 160232. However, note that canned packaging may affect regulatory conditions, and 'canned' should be indicated during declaration. What certifications are needed to export chicken products to the EU? Exporting to the EU requires compliance with EU food safety regulations, typically requiring HACCP, ISO22000 and other system certifications, as well as an EU-registered factory number. Consult customs or professional agencies for specifics to ensure compliance with the target country's requirements. How to distinguish between 160232 and 160231 during declaration? 160231 specifically refers to turkey products, and 160232 specifically refers to chicken products. During declaration, the poultry species must be clearly identified, and species certificates or procurement contracts should be provided to avoid confusion. If it is mixed poultry, classify according to the main ingredient. How to choose HS codes for chicken products sold via cross-border e-commerce? Cross-border e-commerce should select codes based on the actual attributes of the goods. If it is cooked seasoned chicken, classify under 160232; if it is frozen raw chicken, classify under 0207. Also note that cross-border e-commerce retail imported goods may be subject to different regulatory methods; consulting a customs broker is recommended. What are the consequences of classification errors? Classification errors may lead to supplementary taxes, fines, cargo detention, or even administrative penalties. If involving smuggling or evasion of license requirements, criminal liability may be incurred. Enterprises are advised to strengthen compliance reviews or apply for advance classification rulings.