Cold dishes, also known as cold meat, cold spell. So called cold meat, because the food industry with chicken, duck, fish, meat, shrimp, and offal and other meat production; so called cold spell, is a cold dish after the production of good, to be cooled, plated, such as double spell, triple spell, assorted platters, plane assorted platters, high loaded cold, fancy cold pots and so on.　　Cold dishes are second only to the hot dishes of a large class of dishes, the formation of cold dishes alone technique system, according to its cooking characteristics, can be divided into shelling and mixing class, cooking and burning class, steam class, bladder, barbecue class, deep-fried blanching class, sugar sticking class, freezing class, roll brewing class, dehydration class and so on 10 categories, there are a number of specific methods of major categories. Description of cold dishes cooking techniques, not under the hot dishes. Therefore, it is customary to cook with hot dishes as two major cooking techniques.　　First, the characteristics of cold dishes 1. taste stability cold food, cold food, not subject to temperature, shelved for a long time the taste will not be affected. This is adapted to the wine cluster on the guests and hosts eat and drink, talk to each other on the warmth of the sand. Therefore, it is an ideal dish for drinking.　　2. Often the first dish to the table, playing a pioneering role.　　Cold dishes are often the first dish to the table, very concerned about the disk process, it is the beautiful shape, color, the evaluation of the whole table has a certain impact on the evaluation of the dishes. Especially some patterns decorate the cold dish, with the appreciation of the value of Hua Cai, so that the heart is relaxed and interested, not only lure the appetite, for the active atmosphere of the banquet, but also plays a role in the icing on the cake.　　3. Cold dishes due to the different flavors, self-contained, so can also be independent into a seat such as cold meals, banquets', cocktail parties, etc., are mainly composed of cold dishes.　　4. Can be produced in large quantities, easy to prepare in advance.　　Because the cold dishes are not like hot dishes as fried with food, which can be prepared in advance, easy to make a large number of goods. If to carry out convenient fast food business or hold a large banquet, cold dishes can ease the tension of cooking.　　5. easy to carry, easy to eat Cold dishes generally have no juice and greasiness and other characteristics, so it is easy to carry; can also be used as gifts for friends and relatives. Eat on the go, 'no need to heat, and not necessarily dependent on tableware.　　6. Can be used as window displays, play a role in advertising.　　Because the cold dishes do not have heat, and can be put aside for a long time, and therefore can be used as an ideal dish for window display. This can reflect the business outlook. And can show the chef's technical level. For the hotel to carry out business, promote the prosperity of the food market, is a certain positive effect.　　Second, the difference between cold dishes and hot dishes Cold dishes compared to hot dishes, in addition to the production of raw materials processing is basically the same, the obvious difference is: the former is generally the first cooking, after the knife work; and the latter is the first knife work, after cooking. Hot dishes are generally the use of raw materials in their natural form or raw materials cut, processed copies of the means to constitute the shape of the dishes; cold dishes are silk, strips, slices, blocks as the basic unit to form a dish to see, shape, and a single plate, platter, and craftsmanship of the higher birds and flowers pattern cold plate points.　　Hot dishes are generally seasoned in time to see the effect, and more use of hooking in order to make the distribution of seasoning evenly, cold dishes seasoning emphasis on "flavor", or additional food seasoning o, hot dishes must be heated to make the raw materials into dishes, cold dishes some varieties do not need to heat to become a dish. Hot dishes are the use of raw materials to heat in order to emit heat so that people smell the flavor, cold dishes generally pay attention to the spices into the muscle, so that people eat the more they chew the more fragrant. Therefore, it is said that "hot dishes are fragrant" and "cold dishes are fragrant".　　Cold dishes and hot dishes, the same as its varieties can be seen all year round, but also with the four seasons are different. The seasonality of cold dishes is represented by "spring wax, summer mix, autumn bad, winter frozen". This is because the winter cell made of preserved meat, need to go through a period of "flavor" process, only to the beginning of spring when eating, 'began to feel the taste. Summer fruits and vegetables are more abundant, providing a wide range of raw materials for cold dishes. Autumn's bad fish is to enhance the appetite of the ideal good to see, the cold winter climate is conducive to lamb, frozen hoof cooking frozen. It can be seen that the seasonality of cold dishes is formed with the change of the objective law. Now there are also anti-seasonal supply, because restaurants have air conditioning, sometimes winter varieties in the summer supply, more popular with consumers.　　The flavor and texture of cold dishes are also distinctly different from hot dishes. In general, cold dishes to the rich aroma, cool and refreshing, less soup and less juice (or no juice), fresh alcohol is not greasy as the main feature; specific and can be divided into two main types, two types of fresh, crispy, crisp crane as a feature, a type of mellow, crunchy, thick flavor as a feature of the former type of method to mix, shelling, masking as a representative of the latter type of method, by the brine, sauce, burned on behalf of their own different contents and styles