Eight cold dishes of the banquet: cold cucumber, cold fungus, cold kelp silk, cold bean sprouts, cold Flammulina velutipes, cold three silk, cold lotus root and cold vermicelli.

Each cold dish has its own unique taste and characteristics, which can meet the taste needs of different people. These cold dishes are characterized by refreshing and refreshing, and are suitable for eating with hot dishes at banquets. When making these cold dishes, we should pay attention to choosing fresh ingredients and mastering the proportion and collocation of seasonings in order to make delicious cold dishes.