Sichuan cuisine has a variety of flavors, and it has the reputation of one dish and one style. It can be said that any vegetarian dish can be used as a cold dish, as long as you master all the flavors of Sichuan cuisine, you can do it. (For example, fish-flavored, you can make fish-flavored eggplant, fry fish-flavored shredded pork, fish-flavored shrimp, etc.) (spicy: spicy beef, spicy bean essence, spicy crayfish, etc. .................) Commonly used Sichuan-style cold dishes are red oil flavor, fish flavor, sesame sauce feed, and so on. And so on ... Sichuan-style hot dishes: fish flavor, homely flavor, douban flavor, spicy flavor, spicy flavor, sweet and sour flavor, ginger juice flavor, hot and sour flavor, garlic paste flavor, tomato juice flavor, litchi flavor, salty flavor, sauce flavor, salt and pepper flavor, and so on. ..

The flavor of Sichuan cuisine is like a container for vegetables. Just choose a container (flavor) suitable for the prepared raw materials and put it in this container. If you want to write out the cold vegetarian dishes of Sichuan cuisine one by one, it's not too late to write them tonight.

Simplify the complicated process and make it easier for everyone to learn. (I wonder if I can help you)

Give some points for typing so many words!