The preparation method of seven kinds of cold salads is as follows: Four kinds of cold salads are used to prepare ingredients such as kelp shreds, dried bean curd shreds, garlic, salt, shredded lettuce, shredded carrot, white sugar, apple vinegar, soy sauce, sesame oil and Chili oil. Methods First, shredded carrot, shredded lettuce and dried bean curd were blanched in water, and the water was controlled to dry and taken out for later use. Second, soak the kelp and put it in a basin. 3. Put all the seasonings together, stir well, add garlic, salt, sugar, apple vinegar, soy sauce, sesame oil and Chili oil, and serve after stirring well. Cold plum slices prepare ingredients such as plum meat, beans, garlic and rice wine. Methods After the plum blossom meat is washed, the beans are boiled in boiling water for about one minute, and then the dried water is taken out for later use. Two handfuls of plum blossom meat are also blanched in water for one minute. Third, put all the spices together, stir well, and put a little sesame oil to eat. The method of cold mixing Oncomelania hupensis first prepares ingredients such as Oncomelania hupensis, soy sauce, garlic, salt, sugar and vinegar. Methods firstly, trypanosoma was cleaned and garlic was cut into powder. Boil water in two pots. When the water boils, put the snail in and cook it. Take out the water control for later use. And then cool. Add three kinds of salt, vinegar, sugar and soy sauce and mix well so that every conch can be seasoned and eaten. Cold-mixed pea sprouts and peach kernels, prepare ingredients such as walnut kernels, pea sprouts, rice vinegar, sugar, soy sauce, garlic, oil and salt. Methods First, the pea seedlings were washed, cut in the middle, cut into sections, blanched in boiling water and peeled off. Second, put the pea seedlings and walnuts in a bowl, add sugar, salt, garlic, soy sauce, rice vinegar and oil, and stir well to eat. A method for cold mixing lotus root slices comprises the following steps: firstly, preparing ingredients: lotus root slices, mushroom oyster sauce, vinegar, soy sauce, pepper, pepper and oil. Methods Firstly, the lotus root was washed, peeled and cut into strips for later use. After the second pot is boiled, blanch the lotus root strips in boiling water for about five minutes, and then remove them to control the moisture. Third, mix the mushroom oyster sauce, soy sauce and vinegar into juice, pour it into the cooked lotus root strips and stir well. Heat oil in four pots, saute pepper and pepper, stir-fry in lotus root strips and serve.