In fact, although in the back kitchen, there will be a clear division between hot dishes and cold dishes, but for an excellent chef, not only must he master the cooking skills of hot dishes, but he must also have the ability to make cold dishes.

Compared with hot dishes, cold dishes are basically the same except for the initial processing of raw materials. The obvious differences are as follows: the former usually cooks first, and then cuts; 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.

For a banquet, only the perfect combination of hot dishes and cold dishes can be regarded as success, so for chefs, both hot dishes and cold dishes are what everyone needs to learn. There is no simple difference between the two, and there must be no idea that the technical content of cold dishes will be lower than that of hot dishes.