Hot and sour sauce: Hot and sour sauce is often used to mix cold dishes of vegetables, chicken and some fish, such as crisp sauerkraut, hand-torn chicken and hot and sour fish fillets. Specific practice: mix white vinegar, salt, monosodium glutamate, a little sugar (rarely used), sesame oil and Chili oil until the seasoning is completely melted and mixed.

2

Salty juice: Salty juice is often used for mixing cold dishes such as meat, seafood and vegetables, such as salted chicken fillet, salted shrimp, peanuts and harvest (not spicy). Specific practice: salt, sugar and monosodium glutamate are melted with warm water, and a little sesame oil or spicy oil can be added.

three

Sweet and sour juice: Sweet and sour juice is mainly used for mixing cold dishes with vegetable ingredients, such as sweet and sour melon strips. Specific practice: salt and sugar are directly melted with white vinegar or rice vinegar and then stirred with ingredients.

four

Garlic juice: Garlic juice is often used for cold dishes mixed with vegetables and some meat, such as garlic cowpea, garlic paste, white meat and so on. Specific practice: garlic is mashed with a garlic masher and mixed with salt, sugar, monosodium glutamate and sesame oil.

five

Ginger juice: Ginger juice is mostly used for cold dishes mixed with seafood and poultry ingredients, such as ginger crab sticks and ginger chicken chops. Specific practice: ginger is broken, ginger juice is squeezed out, and salt, monosodium glutamate and sesame oil are mixed in.

six

Sweet and spicy juice: Sweet and spicy juice is often mixed with vegetable products, such as sweet and spicy radish. Specific practices: sugar, salt, vinegar (white vinegar, rice vinegar can be) with fire to boil, mix the ingredients and sprinkle with Chili oil.