Cold dishes are an indispensable dish in modern banquets. Most of the raw materials are clinker. The production process has a long history. The main features are neat and beautiful, bright in color, refreshing and not greasy. On the dining table, cold dishes are usually Serving it at the front has an appetizing effect. China is a vast country with abundant resources, and there are countless classic cold dishes from all over the country. Here are the classic cold dishes from the eight major cuisines. ?Husband and wife's beef slices (Sichuan cuisine)

A famous dish in Chengdu, Sichuan, created by husband and wife Guo Chaohua and Zhang Tianzheng. It uses beef offal as the main ingredient, braises it, then slices it, and prepares it with chili oil, chili noodles, soy sauce, etc. The finished product is spicy, fragrant and beautiful in color. It is a famous dish well-known at home and abroad.

Ingredients: fresh beef, offal (tripe, heart, scalp, tongue)

Accessories: brine, fried peanuts, sesame noodles, soy sauce, chili oil, Sichuan peppercorns Noodles, star anise, MSG, Sichuan peppercorns, cinnamon, salt, white wine

1. Clean the beef and offal and put it into the pot. Add water (just enough to cover the beef) and bring to a boil over high heat. During this period, skim off the foam from time to time until the meat changes color and turns white-red, then pour out the soup.

2. Pour in the old brine, put in the spice bag made of peppercorns, cinnamon and half-corn, add white wine, salt, then add an appropriate amount of water, simmer over high heat for about 30 minutes, then turn to low heat and simmer. After about 90 minutes, take it out and let it cool for later use.

3. Take an appropriate amount of brine in a bowl, add MSG, soy sauce, pepper noodles, and chili oil to make a juice.

4. Cut the cooled beef offal into evenly sized pieces, pour in the marinade, stir evenly, and when eating, put it on a plate and sprinkle with ground peanuts and sesame noodles to serve as crystal elbow (Shandong cuisine) )

A relatively classic home-cooked dish in Shandong cuisine. The finished dish is delicious, nutritious, and contains a large amount of protein and collagen. It has the effects of beautifying, strengthening the body and gaining weight.

Ingredients: Pork knuckle

Accessories: onions, garlic, oil, brine, chicken essence, chili oil, star anise, ginger, garlic, pepper, cooking wine, light soy sauce, salt , Spare Ribs Sauce

1. Add appropriate amount of cold water to the pot, clean the elbows and place in the pot. Add Sichuan peppercorns and star anise and cook for about 20 minutes.

2. Take it out and let it cool, remove the bones, add salt, light soy sauce, cooking wine, pork rib sauce, mix well, and marinate overnight.

3. Add water to the pot, pour in the old brine, add onions, ginger and garlic, put the pre-marinated elbows into the pot, cook until soft, take out and let cool, then wrap with thread Get up and set.

4. Add salt to the pressure cooker, add the elbows and cook for about 1 hour.

5. Take it out and let it cool, wrap it tightly with plastic wrap and put it in the refrigerator for a few hours, then take it out and slice it to serve.

6. Take a small bowl and add light soy sauce, oil, chicken essence, garlic, and appropriate amount of water. Stir evenly, pour it on the cut elbows, pour a little chili oil, and sprinkle with chopped green onion.

Bai Zhan Chicken (Cantonese Cuisine)

Bai Zhan Chicken is a famous dish in Cantonese cuisine. It started in folk hotels in the Qing Dynasty. Because it is boiled when it is made, it can be eaten as needed. Chopped chicken, so it is called white chopped chicken. The ingredients are generally Sanhuang chicken from Qingyuan City. The finished product is beautiful, with yellow and soft white skin, tender and delicious, and is deeply loved by the majority of diners. < /p>

2. Put an appropriate amount of water into the pot and bring to a boil. Turn to low heat. Hold the chicken with one hand and soak it in hot water, then cold water. Repeat several times. Each soak only takes a few seconds. .

3. Add enough water to the pot to cover the chicken. After the water boils, add the chicken, green onions and ginger.

4. When the water boils, turn off the heat, then cover the lid and let the chicken simmer in the pot for about 30 minutes.

5. Take out the chicken and soak it in cold water for about 10 minutes, then cut it and place it on a plate.

6. Take a small bowl, add chopped green onion, ginger and salt, heat an appropriate amount of oil and pour it on top to sauté until fragrant, then pour a little bit of the soup used to cook the chicken, and a bowl of dipping sauce is ready. This retains the original flavor of the chicken. Of course, you can also add seasonings such as sesame oil, vinegar, sugar and MSG, depending on your personal preference.

Pig ear jelly (Jiangsu cuisine)

Pig ear jelly is one of the representative dishes of Jiangsu cuisine. The hairless pig ears are added with seasonings, simmered for a long time, and then cooled. When eating, cut it into pieces and it is ready to eat. The finished dish has a light texture and delicious taste. It is a delicacy suitable for all ages.

Ingredients: pig ears

Accessories: star anise, fennel, cooking wine, peppercorns, soy sauce, onion, ginger and garlic

1. Remove the hair from the pig ears and wash them , put it in a pot of boiling water and cook for a few minutes, then let cool and cut into shreds or dices

2. Take the pressure cooker, put in the cut pig ears, add twice the amount of water as the pig ears, and add cooking wine , aniseed package, salt, onion and ginger, cook over medium heat for 2 minutes, take out the aniseed and ginger.

3. Take a container with a lid, put some oil around it, pour the cooked jelly into it and let it cool naturally to make it into jelly. Cut it and put it on a plate when you want to eat.