Cold preserved egg tofu, cold shredded meat with Chinese kale beads, cold shredded pork with wind, cold shredded pork with mung bean sprouts and cucumber, Thai sliced pork with pepper and hemp, and cold smoked duck.

Cold salad refers to the cooking method of cutting cooked food or fruits and vegetables into sections, adding seasonings and stirring evenly. Common cold dishes are: cold fungus, cold kelp, cold bitter gourd, cold cucumber, cold pig's ear and so on.

Vegetables suitable for cold salad have something in common: for example, unique and fresh smell, crisp and rich taste, which can be eaten raw, or can be fragrant only by scalding with hot water. Vegetables suitable for raw food: Most vegetables that can be eaten raw are sweet and crisp. Because heating will destroy the nutrients and taste, it can generally be directly seasoned and eaten together, such as Chinese cabbage, Chinese cabbage and cucumber.

White radish, radish, tomato, cucumber, sweet pepper, Chinese cabbage, lettuce, purple cabbage, etc. It is best to choose pollution-free green vegetables or organic vegetables for raw food. The methods of eating raw vegetables include homemade vegetable juice, adding cold dishes such as vinegar, salt, olive oil, garlic and sesame juice to fresh vegetables, and cutting them into pieces and dipping them in sauce.