It only takes three to five minutes to mix cucumbers and tomatoes, which is easier than stir-frying. Of course, some cold dishes require blanching the vegetables in advance, which doesn’t seem to save much time.

Cold dishes are easy to handle, just add some salt and even cut them into pieces before serving. As for the north, I feel like they serve a few cold dishes, some wine, and then chat. The cold dishes are appetizers, and the bowl of vegetables is sour and sweet. Slap a cucumber and drizzle it with sesame oil, or serve braised pork, sheep, beef, and small fish on the table and plate. Serve a few Shandong cuisine double-fried kidneys, shredded pork with Beijing sauce, a few hot dishes, warm up, then hard dishes, Yellow River carp, golden dragon lion fish, various cuts of meat, then the staple food, soup, and finally Dessert after the meal...

Cold tofu skin. The tofu skin can be fried bean skin or dried tofu skin. You can choose according to your own preference. It doesn’t require many condiments. Oil, light soy sauce, vinegar, sesame oil, and some lettuce if you like.

There are probably many ways to eat tofu. It can be fried, fried, or made into soup. In fact, in addition to the above-mentioned ways of eating tofu, tofu can also be made into Eat it as a cold dish, add green and red peppers, garlic and light soy sauce, and the taste is great.

Those whose main food is pancakes, steamed buns, etc., eat more cold dishes because they can light less fire. Firewood in ancient times was very expensive; rice was the staple food, so two handfuls of straw were used to light the fire, so we simply used the residual heat from the stove to fry the vegetables. Northeast China seems to be a special case, but rice cultivation in Northeast China only began to develop on a large scale in the early 20th century. The eating habits still retain many characteristics of the nomads and Shandong people. For example, green onions and pickles, both of which are typical cold dishes.

The knife skills of cold salad dishes should be fine, the length should be roughly the same when cutting, the thickness should be basically uniform when slicing, the thickness should be basically the same when shredding, etc. ?The color should also be good-looking. The color of the cold dishes should ensure the best color of various ingredients, such as emerald green vegetables, bright red shredded meat, etc.; the color combination can also be embellished with carrots and dried peppers. A plate of cold dishes can be either red or red. Green is very eye-catching and makes you feel happy.