1. Thousands of cold dishes. These "thousands of sheets" are what we often call "dried tofu". Dried tofu, shredded green onions, dried chili peppers, sugar, soy sauce, hot oil. First, we need to clean the dry tofu and cut it into shreds for later use. Boil water in a pot and blanch the cut dry tofu in hot water for one minute. The dry tofu will be tougher and taste better. Next, we take the blanched dry tofu out of the hot water and drain it for later use. Place shredded green onions and shredded dried chili peppers (remember, only shredded dried chili peppers will taste more fragrant) on the dry tofu, add a little sugar, an appropriate amount of soy sauce, and set aside. Put oil in the pot, heat it up, spread the hot oil evenly on the shredded green onions and chili peppers, fry until fragrant, stir evenly and eat! You can also add shredded green onions, shredded chili peppers and white sugar directly to the hot oil, stir-fry until fragrant, then add it to the dry tofu and mix well. This will make the aroma of the green onions stronger.

2. Tiger dish. There is no tiger in this tiger dish. It is a special cold dish from Northeast China. It is said that Zhang Zuolin, known as the "Northeast Tiger", likes this cold dish very much! Therefore, the name was created. This dish is full of color and flavor! Eat it when you have a bad appetite, it’s an appetizer! Cucumber, pepper, coriander, green onion, soy sauce, vinegar, sugar, chili oil. First, prepare all the above materials. Cut the cucumbers and peppers into evenly sized pieces, cut the coriander and green onions into small sections and set aside. Pour all the above ingredients into a bowl, add one spoonful of soy sauce, one spoonful of sugar, and one spoonful of aged vinegar (remember to add aged vinegar for the right taste), and stir evenly. Finally, adding appropriate amount of chili oil can make this dish more delicious and enhance the flavor. Stir evenly and pour into the plate and it’s ready to go!

3. The colorful big pimp in Northeast China. This “finale” cold dish is a must-have in Northeast China! "Colorful Big Lapier" is both beautiful and delicious, and it makes people like it just by looking at it! If you don't believe it, just follow the tutorial I told you and try to make it. Then you will know how delicious it is! Lapier, fungus, sausage, egg pancake, cucumber, carrot, garlic, green onion, coriander, sugar, vinegar, sesame paste, chicken essence, salt, light soy sauce. We need to cut the big rapi into long strips, mince the garlic and coriander, and shred the cucumber, fungus, carrot, sausage, and egg pancake. Put the above ingredients into a bowl, add one and a half spoons of sugar, two spoons of mature vinegar, one spoon of light soy sauce, a small spoon of chicken essence, and a little salt; what should be noted here is: add appropriate warm water to the sesame paste and stir it into a paste, otherwise it will be very sticky. It is difficult to stir evenly in cold dishes. Put the mixed colorful ramen skin into the plate and it’s ready! The cucumber is crispy, smooth and tender with a chewy texture, and has a unique taste! It’s colorful, looks good, and tastes even better! It’s so beautiful when served on the dining table in the summer!