Cold salad is a dish made by adding ingredients such as red oil, soy sauce and garlic to the raw materials after preliminary processing and blanching. According to the classification of red oil, it can be generally divided into three categories: spicy, spicy and spiced.

Cold salad has a far-reaching history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Sugar, sesame oil, vinegar, salt, Chili oil and other seasonings are more or less, giving each cold dish a different taste. Before eating, mix all kinds of ingredients together with the sauce evenly, and the sour, spicy, sweet and hemp smells will be distributed in the mouth, which will wake up the stomach and keep healthy.

According to the main types of raw materials:

Leaves: celery, amaranth, Toona sinensis, auricularia, purple cabbage, lettuce, mustard, andrographis paniculata, Chinese cabbage, cabbage, spinach, etc.

Cucumbers: cucumber, bitter gourd, carrot, white radish, March melon, etc.

Meat: chicken, pig's head, pig's face, beef, rabbit meat, eggs, etc.

Seafood: kelp, sea cucumber, sea shrimp, shrimp skin, squid, etc.

Beans: cowpea, peanut, soybean, bean curd, dried bean curd, bean skin, potato, etc.

Noodles: cold noodles, cold rice noodles, bean jelly, etc.