Compared with the above projects, opening a shop specializing in braised dishes or cold dishes is a project with less investment, simpler operation and easier operation. Pot-stewed vegetables or cold salad shops are actually a kind of takeaway shops. It is to process or basically process the products it operates and send them directly to stores for sale. Therefore, there is generally no need to set up a stove to cook dishes, tables, chairs and tableware for customers to eat, and there is no need for a larger area and more chefs and waiters in the store, which undoubtedly greatly reduces the operating cost and is also the biggest advantage of the pot-stewed or cold-mixed vegetable store. Pot-stewed vegetables or cold salad shops are generally opened in places with large traffic, farmers' markets specializing in non-staple food, and even residential areas in the streets. This is not only to facilitate the daily life of residents in the community, but also for their own stable customer base. Pot-stewed food shops or cold salad shops are generally not too big, of course, in order to minimize the initial capital investment. If the store is a little bigger, you can use the second half of the store as a workshop. If the store is smaller, you can process the products at home and send them to the store. If you can't afford to rent a storefront, you can rent a booth at the farmer's market or set up a booth in the residential area of the street. Of course, they must also buy a food retail cabinet that can prevent dust and flies. Although braised dishes and cold salad are two similar products, it is best for operators to choose only one of them, which means that you only open braised dishes shops or cold salad shops. If you mix stew with cold salad, it will not only complicate your own product processing, but also lead to the failure of both types of products. No matter whether you open a pot-stewed vegetable shop or a cold salad shop, you must have your own main varieties or special products, and often one or two main varieties or special products are the main ones, supplemented by several general products, thus forming your own flavor characteristics. The signboard of the store should also be named after its main product or special product. For example, at present, some braised dishes shops in Sichuan often focus on well-known hand-torn chicken, crispy duck and silk-wrapped rabbit in Sichuan, supplemented by general products such as braised pork, braised pork ribs, braised pork liver, braised pork belly, braised pig's trotters, braised duck's feet, red roasted goose's wings, braised bean tendons and braised dried tofu. The cold salad shop mainly produces bangbangbangji, diced rabbit, lung slices and other general products such as ear slices, white meat, bamboo shoots, bean gluten, bean curd skin, Chinese cabbage and various fresh vegetables. Store names are often labeled as "hand-torn chicken", "crispy duck", "shredded rabbit" or. The products of the pot-stewed food store are pickled in the workshop or at home, and then put in the tray of the food retail cabinet in the store in the form of whole pieces or whole pieces. After customers come to choose the products they need, they weigh them on the spot, cut them into pieces, slice them, pack them, and serve them with brine, pepper noodles, pepper noodles or five spices. Never chop or slice the finished products in advance, otherwise customers will doubt the quality and freshness of your products. The products of salad shops need to be processed in workshops or at home, that is, raw materials (such as green bamboo shoots, radishes, cucumbers, lateral ear roots, etc. ) need to be washed and cut (some are not cut), cooked materials need to be cooked, and some need to be cut or torn in advance (such as lung slices, ear slices, bamboo shoots, bean tendons, eggplant, cowpeas, etc.). Otherwise, not only customers will doubt the freshness of the mixed vegetables, but also the mixed vegetables will become unpalatable because they have been left for too long. By the way, when opening a cold salad shop, the seasoning must be rich. When mixing vegetables in front of customers, the store must be willing to put the seasoning. Because people often say that mixing vegetables means eating a kind of seasoning. No matter whether you open a pot-stewed vegetable shop or a cold salad shop, the raw materials used must be fresh, the processing must be kept clean and hygienic, and dust and flies should be prevented at the same time. It is best to sell all the processed products on the same day. If it can't be sold on the same day, it should be put into the freezer in time to keep fresh. The above are the basic principles for opening a pot-stewed or cold salad shop. The key to opening a pot-stewed or cold salad shop really depends on the production of your products. Before opening a shop, readers can consult some masters or refer to some cooking books to select the products they need. Once the trial-production is successful and satisfactory results are achieved, they can start formal processing and management.