The difference between cold dishes and hot dishes Cold dishes are also called cold meat and cold food. So it is called cold meat, because the catering industry uses chicken, duck, fish, meat, shrimp and viscera and other meat materials to make it; Therefore, it is called cold spell, which means that after the cold dish is prepared, it must be cooled, loaded, such as double spell, triple spell, assorted platter, flat assorted platter, high-loaded cold dish, fancy cold basin and so on. Cooking Network Professional Chef Forum | Food Sculpture Art | Food Sculpture Training | Chef Network | Ice Sculpture Knife | New School Qipai Sculpture | German Zyrren | Front Steel Knife | Foam Sculpture Knife | Face Plastic Knife Tool Training | Food Sculpture Knife Tool CD | Agar Sculpture Knife | Placing Sculpture L\{E; Ga]a cold dishes are a major category next to hot dishes, forming a unique technical system of cold dishes. According to their cooking characteristics, they can be divided into 10 categories, such as fried, boiled, steamed, grilled, fried, sugar-sticky, frozen, fermented and dehydrated, and there are some specific categories. Explain that there are many cooking techniques for cold dishes, not under hot dishes. Therefore, it is customary to juxtapose it with the cooking techniques of hot dishes as two major cooking techniques.

Cooking Network Professional Chef Forum | Food Sculpture Art | Food Sculpture Training | Chef Network | Ice Sculpture Knife | New School Qipai Sculpture | German Shuangliren | Front Steel Knife | Foam Sculpture Knife Tool Training | Food Sculpture Knife Tool CD | Agar Sculpture Knife | Compared with hot dishes, cold dishes are basically the same in production except for the initial processing of raw materials. The obvious difference is that the former is usually cooked first and then cut. While the latter is cutting first, then cooking. Hot dishes generally use the natural form of raw materials or cutting, processing and copying of raw materials to form the shape of dishes; Cold dishes take silk, strips, slices and blocks as the basic units to form the appearance and shape of the dishes, and there are single dishes, platters and cold dishes with flower-and-bird patterns with higher craft names. Cooking Network Professional Chef Forum | Food Sculpture Art | Food Sculpture Training | Chef Network | Ice Sculpture Knife | New School Qipai Sculpture | German Zyrren | Front Steel Knife | Foam Sculpture Knife | Face Plastic Knife Tool Training | Food Sculpture Knife Tool CD | Agar Sculpture Knife | Pendulum Sculpture

Generally, the effect of hot food seasoning can be seen in time, and more attention is paid to the use of gouying to make the seasoning evenly distributed. Cold food seasoning emphasizes "taste" or adds edible seasoning O. Hot food must be heated to make raw materials into dishes, and some varieties of cold food can become dishes without heating. Hot dishes are heated by raw materials to emit hot air to make people smell the fragrance, while cold dishes generally pay attention to the penetration of spices into the muscles, making people chew more and more fragrant. Therefore, it is known as "hot dishes smell fragrant" and "cold dishes smell fragrant".

Cold dishes, like hot dishes, can be seen all the year round, but also have four seasons. The seasonal surnames of cold dishes are "spring wax, summer mixed, autumn bad and winter frozen" as typical representatives. This is because the preserved flavor made in winter needs to go through a period of "tasting" process, and only when it is eaten in spring will it taste delicious. In summer, fruits and vegetables are abundant, which provides a wide range of raw materials for cold salad. Bad fish in autumn is ideal to stimulate appetite, and cold weather in winter is beneficial to lamb and frozen hoof cooking. It can be seen that the seasonal surname of cold dishes is formed with the change of objective laws. Now there is also off-season supply, because restaurants are air-conditioned, and sometimes winter varieties are supplied in midsummer, which is more popular with consumers.

_ The flavor and texture of cold dishes are also obviously different from those of hot dishes. Generally speaking, cold dishes are characterized by rich aroma, cool and refreshing, less soup and less juice (or no juice), fresh alcohol and not greasy; Specifically, it can be divided into two types. The second type is characterized by fresh fragrance, crispness and refreshing crane. The first type is characterized by mellow fragrance, crispness and thick taste. The former type is represented by mixing, baking and masking, while the latter type is represented by halogen, sauce and roasting. They have different contents and styles.