Cold dishes, commonly known as chilled meat or cold dishes in the catering industry. It is a dish with unique style and strong technical skills. It gets cold after eating for a few hours. It's called cold dish. The main raw material of cold dishes is mostly clinker, so it is completely different from hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, cool but not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye.

Cold dishes are an indispensable and charming dish in modern banquets. Their production technology has a long history and is famous for its civilization. It is an important part of China's cooking culture, which promotes the development of China's cooking culture and plays a decisive role in the process of world cooking culture.

(1) In terms of cooking methods, cold dishes should not only meet the requirements of being dry, crisp and refreshing, but also be delicious.

(2) According to the requirements of different varieties of cold dishes, be crisp, tender, fragrant or refreshing without soup or greasy.

(3) Knife cutting is the main process to determine the shape of cold dishes. The operation must be meticulous, neat and beautiful, equal in size and uniform in thickness, so that the shape of cold dishes after changing knives can meet the requirements of food quality.

(4) The color coordination between dishes, between auxiliary materials and main materials, between seasonings and main materials, and between dishes and containers is required in the platter. The shape should be beautiful and generous, so that the cold dishes after the platter are presented with excellent, colorful and vivid aesthetic feeling.

(5) Pay attention to nutrition and hygiene. Cold dishes should not only be good in color, fragrance, taste and shape, but also pay attention to the adjustment of nutritional components between various dishes and their vegetarian dishes, so that the prepared dishes can meet the requirements of nutrition and hygiene and improve human health.

(6) Pay attention to saving raw materials when cold dishes are mixed, minimize unnecessary losses on the premise of ensuring quality, and make the best use of raw materials.