"Cold dish and hot dish" is a concept often heard in Chinese food culture, in which cold dishes usually refer to refreshing, pickled, mixed cold and other foods, and most of them need to be preserved in the refrigerator to achieve the best eating effect. For example _ mixed melon slices, yuba cold dishes, cold cucumber, yuba, vermicelli, etc. Hot dishes, on the other hand, need heating, frying or baking to cook. For example, kung pao chicken, Mapo tofu, grilled fish and so on.

Cold dishes and hot dishes are concepts based on different dietary needs in different seasons. For example, in summer, it is easy to feel irritable when the temperature is high, so you need to eat some cool and appetizing foods, and add appropriate amount of salt, sugar, vinegar, soy sauce and other seasonings to the cold dishes to make them taste better, cool and pleasant. In winter, when the temperature is low, people tend to feel cold. At this time, we need to eat some hot dishes that can bring warmth. These foods include high-calorie meat, digestible vegetables and so on.

In addition to the seasonal influence, the choice of cold dishes and hot dishes will also be affected by different occasions. For example, meals at parties or banquets usually have a variety of cold dishes and hot dishes with bright colors and diverse tastes to cater to the characteristics of warm banquet atmosphere and open appetite. Family-style dining will pay more attention to the variety of dishes and the balance of taste. Due to improper collocation, it is easy to cause poor appetite and other problems. For example, parents prefer to match hot dishes with rice in their daily meals, which is both convenient and fulfilling.