Cold dishes have requirements on production time and hygiene. The shorter the time, the higher the security. In general, cold dishes should not be stored for more than four hours at room temperature. Pay attention to hygiene when making. Cold dishes, cold dishes, knives, pots, plates and other tools should be dedicated. It must be washed and disinfected before use, and cannot be mixed with vegetables. Fruits and vegetables used to make cold dishes for direct use must be thoroughly cleaned and disinfected.

Cold salad is a dish made by adding red oil, soy sauce, garlic and other ingredients into the raw materials, and after preliminary processing and blanching. According to the classification of red oil, it can be generally divided into three categories: spicy, spicy and spiced. Cold salad has a profound history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet and hemp fragrance is distributed in the mouth, which can not only wake up the stomach, but also preserve health.