Sichuan cuisine is the most common cold dish in China. Sichuanese can basically put all vegetables cold, the difference is whether the cold dishes are blanched or pickled or barbecued.

All vegetables that can be eaten raw can be sliced directly and mixed with silk. Such as cucumber, red and white radish, tomato, tender ginger, onion, mustard head, houttuynia cordata, lettuce, coriander and celery.

Vegetables that need to be blanched before cold salad: spinach, cowpea, bamboo shoots, green vegetables (taken out immediately after blanching and covered with a cover or wet cloth, dried for one hour to become famous dishes), asparagus, Chinese cabbage, Chinese cabbage, Shanghai green, celery, broccoli, shredded potatoes, pea seedlings, bean sprouts, leeks and kelp.

Marinate or barbecue before cold salad: eggplant, pepper, cabbage and bitter gourd.