Cold dishes, as the name suggests, are side dishes that are eaten cold. This is different from the concept of eating it hot. It must be cooled or frozen from the refrigerator to taste more delicious. In Guangzhou, there were not many cold dishes, but with the continuous addition of foreign cuisines, the varieties of cold dishes have become more and more abundant. They are refreshing, fresh and nutritious, which makes people gradually like these varieties eaten cold. Especially in summer or when eating spicy food, cold dishes are the favorite on the dinner table.

Cold dishes are a simple method of making cold dishes. According to the raw materials of the dishes, they can be divided into two types: raw and cooked. They are mainly made through knife skills and seasoning. Most of the main raw materials are clinker, so this is completely different from the hot dish cooking method. Its main characteristics are: fine selection of ingredients, dry and fragrant taste, crisp and tender, refreshing and not greasy, bright color, neat and beautiful shape, and well-organized Harmonious and pleasing to the eye.

The following are ten popular cold dishes.

○Cold fish skin

Cook the skinned peanuts with salt, star anise, sharp pepper, ginger slices and green onions, and soak the fish skin in warm water. Mix the delicious peanuts and soaked fish skin with a small amount of salt, chicken powder, cooking wine, sugar, MSG, sesame oil, red oil, and Zhenjiang mature vinegar. Chef's tip: The fish skin bought in the market is cooked and cannot be boiled in boiling water or fried. This is the most common cold dish in Cantonese cuisine and the most popular snack before meals.

○Iced eel

Wash the selected plump fresh eel with coarse salt, remove the bones and slice it, boil it in boiling water, and mix it with clean cold water in a cold river. Ice cubes made of mineral water are served on a plate. Since the eel slices are tightly surrounded by ice cubes, the eel slices not only remove the original fishy smell of the meat, but also after being heated and cooled, the fibrous tissue of the meat is tighter, maintaining better freshness and nutrition, so it tastes better. It feels tough, tender yet crispy, chewy and chewy, making it more fresh and sweet.

○Cold kelp shreds

Wash the kelp, cut into thin strips, boil for half an hour, take out and let cool. After cooling, add minced garlic, sesame oil, vinegar, MSG and other seasonings, mix well and serve. Eating kelp can increase the activity of mononuclear macrophages, enhance the body's immunity and resistance to radiation, and is best used as a cold dish.

○Cook the tripe tips

Cut the tripe tips into thin slices and blanch them until just cooked, then stir-fry the cut coriander, green onion, and minced ginger in boiling oil and mix with the tripe. Mix well, and add mustard, light soy sauce, coriander, green onion, sesame oil and other seasonings to make the raw tripe tips smooth and fragrant.

○Pork buttocks with garlic paste

Wash the pork butt meat, cook it in a soup pot, then soak it in the original soup until it is warm, take it out and pat dry, and cut into slices about 10 cm long and about 10 cm wide Arrange 5cm slices on a plate. Pound the garlic, add salt and cold soup to make a thin paste, and make it into minced garlic. Add brown sugar and spices to the best soy sauce and simmer it over low heat until it becomes thick. Add MSG to make a replica soy sauce. Mix the minced garlic, soy sauce and red oil into a sauce and pour it on the meat slices. The dish is red in color, tender and smooth in texture, and tastes delicious, with a strong flavor of red oil and garlic paste.

○Cold vermicelli

Add water into the vermicelli to make a thick sauce, boil over high heat until it becomes a paste, spread it out on a wooden board after boiling, the thickness should be even, and roll it after cooling Start, cut into wide strips and serve on a plate, sprinkle with cucumber shreds, add sesame sauce, mustard, chili oil, pour in the mixed soup, drip in sesame oil and serve. It is refreshing and delicious when eaten, with a bit of spiciness and excitement. It is a good treat in midsummer.

○Brine platter

Chaozhou brine food includes many mouth-watering delicacies, such as brine goose, palm wings, pork belly, large intestine, etc., which are all delicacies to accompany drinking and eating. The Teochew brine platter generally consists of goose feet, goose wings, goose meat, foie gras, and pork belly. The medicinal ingredients are just right, retaining the medicinal aroma and being moderately salty. The heat of the goose meat is well controlled, and it tastes tender and delicious without feeling old or tough. Not only young people love to eat it, but even the elderly will not miss out on this delicious dish because of tooth problems. Chaozhou brine is made from dozens of medicinal materials and spices and boiled in soup. It has a unique taste. In addition to the braised food itself, the dipping saucer that comes with the braised food platter is also very important. Its function is to increase the appetite of the guests.

○Cold jellyfish

Wash and shred the sting skin and soak it for two days to remove the salty taste. Blanch the shredded jellyfish with 50% to 60% hot water, take it out and let it cool. Combine vinegar, sesame oil and MSG in a bowl to make seasoning. Put the shredded cucumbers on the plate first, then squeeze out the water from the jellyfish and place it on top of the shredded cucumbers, pour the seasoning and drizzle with mustard oil.

○Iced San Cui

Cut the three vegetables such as melon, celery and kale into long and thin strips, blanch them and cool them in the refrigerator. Put some ice cubes and put the blanched vegetables on top to make a green, refreshing and rich "Ice San Cui". Using the iced method, there is no oil at all, which can retain more vitamins in the green vegetables, and it tastes very refreshing. For people who are afraid of greasy food, this is a must-order healthy vegetable that can clear away heat, eliminate internal heat, detoxify and diuretic. When you eat it, dip it in mustard oil. It is cool in the mouth, refreshing and juicy, which relieves the heat and wakes up your stomach.

○Green pepper mixed with preserved egg

Peel off the shell of the preserved egg and cut it into fingertip pieces with a knife; cut the green pepper into thin strips. Put the sliced ??preserved eggs into a plate, add shredded green peppers, mix well with soy sauce, and drizzle with sesame oil. The preserved eggs taste mellow and have a unique flavor.

○Saliva Chicken

Slaughter and wash the live chicken, remove the feet and wing tips, put it into boiling water to remove the blood, then pick it up and rinse it with clean water. Add water to the pot and heat it to 70 degrees Celsius. Add the chicken, add onion sections, ginger slices, Sichuan peppercorns, cooking wine, and refined salt. When it is just cooked, take it out of the pot, soak it in cold soup, remove it after it cools, and chop it. Cut into strips and put into concave containers. Combine red soy sauce, ginger-garlic juice, sesame paste, cooked oil chili, Sichuan peppercorn oil, sugar, vinegar, MSG, red oil, and sesame oil in a bowl and pour the juice over the chicken strips. Sprinkle with sesame seeds, ground peanuts, and chopped green onion. Serve. The choice of the main ingredients of this dish is very particular. It must be home-raised Tuzi Rooster. The emphasis is on seasoning. It is rich in condiments and combines spicy, fragrant, tender and refreshing.