1, red halogen refers to adding some fried sugar or soy sauce when making halogen soup, so the halogen food is red.

2. Salt _, the technique of wrapping the pickled and savory raw materials in gauze paper, burying them in red-baked crystal coarse salt, and using the thermal conductivity of salt to heat the raw materials into dishes. Mainly used in the production of salt-roasted river eel, salt _ prawn and salt _ chicken.

3, spicy, is one of the commonly used flavors of Sichuan cuisine. It is characterized by thick spicy taste, salty and fragrant.

4. Maotai flavor refers to a flavor category of food in dishes. Generally, the sauce flavor is mainly mixed with pot-stewed flavor and sauce.

5. Cold salad refers to the cooking method of cutting cooked food or fruits and vegetables, adding seasonings and mixing evenly. Common cold dishes are: cold fungus, cold kelp, cold bitter gourd, cold cucumber, cold pig ear canal and so on.