Cold dishes, also known as cold meat, cold current. So it's called cold meat, because the catering industry is made of meat materials such as chicken, duck, fish, meat, shrimp and viscera; Therefore, it is called cold spell, which means that after the cold dish is cooked, it must be cold and packed, such as double spell, triple spell, flat spell, high cold dish, fancy cold basin and so on. Cold dishes are a major category next to hot dishes, forming a unique technical system of cold dishes. According to its cooking characteristics, it can be divided into 10 categories, such as frying, boiling, steaming, roasting, frying, sticky sugar, freezing, rolling, dehydration, etc. There are some specific methods in the categories. It shows that there are many cooking techniques for cold dishes, not under hot dishes. Therefore, it is customary to juxtapose it with the cooking techniques of hot dishes as two major cooking techniques. I. Characteristics of cold dishes 1. The taste is stable. Cold dishes are cold, not limited by temperature, and the taste will not be affected after a long time. This is suitable for guests and hosts to eat, drink and talk on the warm beach. Therefore, it is an ideal drinking food. 2. Always sit at the table of the first course and play the leading role. Cold dishes are often served as the first course, paying great attention to the plate loading process. Its beautiful shape and color have a certain influence on the evaluation of the whole table. In particular, some cold dishes decorated with patterns, with their colorful ornamental, make people relaxed and interested, which not only tempts the appetite, but also plays a icing on the cake for the lively banquet atmosphere. 3. Cold dishes have a unique flavor and can be served separately, such as cold meals, banquets and cocktail parties. Mainly cold dishes. 4. It can be produced in large quantities, which is convenient for stocking in advance. Because cold dishes are not fried like hot dishes, they can be stocked in advance and made in large quantities. Cold dishes can ease the tension in cooking if convenient fast food business or large banquet is held. It is convenient to carry and eat, so it is easy to carry. It can also be used as a gift for relatives and friends. Eating on the road doesn't need heating, and it doesn't have to rely on tableware. 6. It can be used as a display in the window and play the role of advertising. Because cold dishes have no heat and can be placed for a long time, they can be used as ideal dishes for window display. This can not only reflect the business appearance of the enterprise. It can also show the technical level of the chef. This has played a positive role in developing hotel business and promoting the prosperity of catering market. Second, the difference between cold dishes and hot dishes Compared with hot dishes, the obvious difference is that the former is usually cooked first and then cut; The latter is to cut first and then cook. Hot dishes generally use the natural form of raw materials or the cutting, processing and copying of raw materials to form the shape of dishes; Cold dishes take silk, strips, slices and blocks as the basic units to form the appearance and shape of dishes, including single dishes, assorted dishes and cold dishes with flower-and-bird patterns with high technical level. Generally, the effect of hot food seasoning can be seen in time, so pay more attention to blending to make the seasoning evenly distributed. Cold food seasoning emphasizes "taste" or adds edible seasoning O. Hot food must be heated to make raw materials into dishes, and some varieties of cold food can be cooked without heating. Hot dishes make people smell the fragrance by heating raw materials, while cold dishes generally pay attention to the penetration of spices into muscles, which makes people more fragrant when chewing. Therefore, it is known as "hot dish fragrance" and "cold dish fragrance". Cold dishes, like hot dishes, are available all year round, and there are also four seasons. The seasonal typical performance of cold dishes is "spring wax, summer mix, autumn rot and winter freeze". This is because the bacon cooked in winter needs to go through a period of "tasting" process, and only when it is eaten in spring will it feel delicious. Summer is rich in fruits and vegetables, which provides a wide range of raw materials for cold salad. Bad fish in autumn is ideal to stimulate appetite, and cold weather in winter is beneficial to mutton and frozen hoof cooking. It can be seen that the seasonality of cold dishes is formed with the change of objective laws. Now there is also off-season supply, because the restaurant has air conditioning, and sometimes winter varieties are served in midsummer, which is more popular with consumers. The flavor and texture of cold dishes are also obviously different from those of hot dishes. Generally speaking, cold dishes are characterized by rich aroma, cool and refreshing, less soup and less juice (or no juice), alcohol but not greasy; Specifically, it can be divided into two types. The second category is characterized by fragrance, crispness and red crane top. The first category is characterized by mellow, crisp and thick taste. The former is represented by mixing, baking and baking, while the latter is represented by halogen, sauce and baking. They have different contents and styles.