In the dinner of Chinese food, cold dishes are generally not eaten with hot dishes, but are used for appetizing, drinking or simple meals. The artistic cold dishes with materials are also called platters, which have both decorative functions.
Cold dishes are the first dishes to meet diners at a banquet, so they are called "meeting dishes" or "welcoming dishes". Therefore, whether the cold dishes are cooked well directly affects the diners' impression of the banquet.
In Chinese food, the main ingredients of cold dishes can be raw or cooked vegetables, cooked and cold meat and seafood; Rarely use animal raw materials. Cooked vegetables should generally maintain a certain crisp and tender taste.
After the main ingredients are cut into suitable shapes, they can be directly mixed with seasonings or oil to become soup-free, refreshing and non-greasy dishes. Commonly used condiments for cold dishes are: soy sauce, vinegar, pepper oil, sesame oil, Chili oil, garlic, mustard, sugar, pepper, monosodium glutamate, salt and so on.
Extended data:
Characteristics of cold dishes-
1, pay attention to nutrition and hygiene. Cold dishes should not only be good in color, fragrance, taste and shape, but also pay attention to the adjustment of nutritional components and vegetarian dishes among various dishes, so that the prepared dishes can meet the requirements of nutrition and hygiene and improve human health.
2. Knife cutting is the main process to determine the shape of cold dishes. The operation must be meticulous, neat and beautiful, equal in size and uniform in thickness, so that the shape of cold dishes after changing knives can meet the requirements of food quality.
3. It is required to achieve color harmony between dishes, between auxiliary materials and main materials, between seasonings and main materials, and between dishes and containers. The shape should be beautiful and generous, so that the cold dishes after the platter are presented with excellent, colorful and vivid aesthetic feeling.
Baidu encyclopedia-cold dishes