What kinds of cold dishes are there?

Kelp, sour bean, sour radish, pickled cabbage, cucumber, Chinese cabbage, chicken feet, pig ears, husband and wife lung slices, ginger, shredded bean curd, shredded bamboo shoots, jellyfish, vermicelli, yuba, carrot, etc. Cold dishes are the first dishes to meet diners at a banquet, so they are called "meeting dishes" or "welcoming dishes". Therefore, whether the cold dishes are cooked well directly affects the diners' impression of the banquet.

There are six common cooking methods for cold dishes, namely, mixing, marinating, frying, salting, freezing and soaking. There are six ways to mix cold dishes: raw, cooked, spoon, cold and clear. Mixing, the main ingredient is raw or cold clinker, cut into silk, slice, diced, minced and other shapes, and then mixed with various seasonings, is called mixing. The main condiments commonly used in vegetable dressing are soy sauce, vinegar, linseed oil, sesame oil, Chili oil, garlic paste, mustard, sugar, monosodium glutamate, refined salt and soy sauce. The characteristics of mixed vegetables are: extensive materials, convenient operation, fresh and tender raw materials, refreshing taste, sour and spicy, salty and sour, sweet and sour, which can preserve more nutrients of main and auxiliary materials and is a good accompaniment.