Cold dishes, commonly known as chilled meat or cold dishes in the catering industry. It is a dish with unique style and strong technical skills. It gets cold after eating for a few hours. It's called cold dish. The main raw material of cold dishes is mostly clinker, so it is completely different from hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, cool but not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye.

Cold dishes, second only to hot dishes, have many methods, forming a unique cold dish technical system. According to its cooking characteristics, it can be divided into 10 categories, such as frying, boiling, steaming, roasting, frying, sticking, freezing, fermentation, dehydration, and some specific categories. It shows that there are many cooking techniques for cold dishes, not the bottom. Therefore, it is customary to juxtapose it with the cooking techniques of hot dishes as two major cooking techniques.