According to Article 52 of the Measures for the Administration of Food Business License, cold food refers to food that can be eaten at room temperature or low temperature without reheating, including cooked food, raw fruits and vegetables, pickles, etc.

1, cooked food

Cooked food is a dish made of processed or blanched raw materials, marinade, red oil salad, smoked and fried. Generally, it can be divided into three categories: stewed dishes, cold dishes and spicy stir-fried dishes; Cooked food is common all over the country, mainly stews and cold dishes, which are simple and easy to operate and delicious.

20 17 12 1 The Standard for English Translation and Writing in Public Service was officially implemented, and the English name of Cooked Food was specified as delicious sense or Cooked Food.

2, pickles

Pickling is a processing method of preserving meat, fish, vegetables and other foods with salt and other seasonings. This method can prevent the growth of harmful microorganisms and prolong the shelf life of food. Vegetable pickling is a vegetable processing method with a long history. Pickled vegetable products are deeply loved by consumers because of their simple processing method, low cost, easy preservation and unique color, fragrance and taste.

Step 3: cold vegetables

Cold dishes are home-cooked dishes. The main raw materials are purple cabbage, Chinese cabbage, small tomatoes, coriander, shallots and dried peppers.

4. Fruit platter

The practice of fruit platter is very simple and it is a common dish in the menu. The taste of fruit platter belongs to sweetness, and the method belongs to mixed vegetables. But how to make the fruit platter is the best, mainly depending on your own taste habits to adjust the details. Food characteristics: vivid shape, different shapes, attractive appetite.

5, pot-stewed

Pot-stewed vegetables refer to dishes made by blanching raw materials with marinade prepared in advance after preliminary processing. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen. Sichuan bittern is the most common in China, and the representative of Sichuan bittern, such as the old bittern in Liao ribs, is mainly red bittern.

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