Cold dishes are commonly known as cold meat or cold dishes in the catering industry. It is a dish with a unique style and highly technical presentation. It is eaten cold whenever possible and is called a cold dish. Most of the main raw materials for cold dishes are clinker, so this is completely different from the cooking method of hot dishes. Its main features are: fine selection of ingredients, dry and fragrant taste, crisp and tender, refreshing and not greasy, bright color, and neat shape Beautiful, harmonious and pleasing to the eye.

Cold dishes are a major category of dishes after hot dishes. There are many names for cold dishes, forming a unique technique system for cold dishes. According to their cooking characteristics, they can be divided into fried, boiled and steamed. There are 10 categories including steamed type, bladder type, barbecue type, fried type, sugar paste type, frozen type, rolled stuffed type, dehydrated type, etc. There are also some specific methods in the major categories. It shows that there are many techniques for cooking cold dishes. Therefore, it is customary to rank it as the two major cooking techniques along with hot dish cooking techniques.