Haliangdaqi Shi Hui
Cold dishes mainly popular in Harbin, Heilongjiang. Ha Liang is characterized by its large quantity and affordable price, and it has the unique and unrestrained atmosphere of northerners. Ha Liang's cooking skills are good at raw mixing, with garlic and vinegar as the main flavor, and the dishes are crisp and refreshing, such as colorful thin-faced dishes, fish-flavored dishes, and northeast dishes.
Liang Shan hot and sour Kuku
Cold dishes are mainly popular in Yulin and its surrounding areas in northern Shaanxi. Cold dishes in this area are the highlight of the banquet, and diners often spend two-thirds of their meal time eating cold dishes, which shows the weight of cold dishes in northern Shaanxi. The cold dishes here have the local characteristics of Shaanxi, the taste is hot and sour or spicy, and the materials used are also extensive. Representative dishes are cold rice noodles in northern Shaanxi, three silk dishes in northern Shaanxi, and cold dishes mixed with pig's ears. As southern Shaanxi borders Sichuan, the taste of Shaanxi is greatly influenced by Sichuan cuisine.
Weishuang exquisite
Cold dishes mainly popular in Weifang, Shandong Province.
It is a part of Shandong cuisine and is famous for its crispy taste and rich ingredients. Wei Liang looks rough, but its production is extremely exquisite. A dish is often composed of meat and vegetarian ingredients with different textures, tastes and colors.
The knife work is particularly exquisite, and the seasoning is simple but the main flavor is outstanding. When making Wei Liang, the main ingredients are stir-frying and raw mixing. The "housekeeping" seasoning is sesame oil, salt, monosodium glutamate, vinegar, mustard, green onions, garlic, dried seaweed and other raw materials. Representative dishes such as Weixian spicy skin, pickled mustard tuber chicken, dried celery, eight-treasure pepper, jellyfish head and so on.
Suliang fashion exquisite
Cold dishes in Wuxi, Changzhou, Suzhou and Shanghai are the main popular areas. Su Liang takes bad, drunk, stewed, sauced and smoked as the main cooking methods, and tastes salty and sweet. The representative dishes are drunk shrimp, drunk crab, duck tongue with sauce, smoked fish, sweet-scented osmanthus and sugar lotus root. Su's cold dishes are very different from the other four schools in making. They are very exquisite and have a strong sense of fashion, no matter from material selection to production, from plate loading to embellishment. In recent years, influenced by foreign cuisines, Jiang Liang has become more and more avant-garde in seasoning selection, plate modeling and even techniques, and has become the vane of national cold dish innovation. A large number of cold dishes with new tastes, new combinations, new shapes and new techniques have emerged, such as chilled abalone and foie gras, which are deeply loved by catering people all over the country.
Sichuan is cool and red oil is used well.
Cold dishes are mainly popular in Chengdu, Sichuan and Chongqing. The flavor types of Sichuan cuisine are spicy, red oil, burnt spicy, hot and sour, pepper hemp, home-cooked fragrant, litchi fragrant, fish fragrant, Chenpi fragrant and peculiar smell. Although the flavor types are changeable, the most representative ones are mala Tang, such as spicy chicken, red oil chicken, bean jelly in northern Sichuan, husband and wife lung slices, duck feet with pickled peppers and so on.