Cold dishes are a major category next to hot dishes, and there are many practices, 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, rolling and dewatering. Traditionally, they are similar to hot dishes in cooking technology.
Cold dishes are often served as the first course, paying great attention to the plate loading process. Its beautiful shape and color have a certain influence on the evaluation of the whole table. In particular, some cold dishes decorated with patterns, with their colorful ornamental, make people relaxed and interested, which not only tempts the appetite, but also plays a icing on the cake for the lively banquet atmosphere.
Compared with hot dishes, cold dishes are basically the same except for the primary processing of raw materials. The obvious differences are as follows: the former is usually cooked first and then cut; The latter is to cut first and then cook. Hot dishes generally use the natural form of raw materials or the cutting, processing and copying of raw materials to form the shape of dishes; Cold dishes take silk, strips, slices and blocks as the basic units to form the appearance and shape of dishes, including single dishes, assorted dishes and cold dishes with flower-and-bird patterns with high technical level.