1. Hot and sour juice: Hot and sour juice is often used for cold dishes mixed with vegetables, chicken and some fish, such as crisp sauerkraut, hand-torn chicken and hot and sour fish fillets. Specific practice: mix white vinegar, salt, monosodium glutamate, a little sugar (rarely used), sesame oil and Chili oil until the seasoning is completely melted and mixed.

2. Salty fresh juice: Salty fresh juice is often used for mixing cold dishes such as meat, seafood and vegetables, such as salted chicken fillet, salted shrimp, peanuts and bumper harvest (not spicy). Specific practice: salt, sugar and monosodium glutamate are melted with warm water, and a little sesame oil or spicy oil can be added.

3. Sweet and sour juice: Sweet and sour juice is mainly used for mixing cold dishes with vegetable ingredients, such as sweet and sour melon strips. Specific practice: salt and sugar are directly melted with white vinegar or rice vinegar and then stirred with ingredients.

4. Garlic-flavored juice: Garlic-flavored juice is often used for mixing vegetables and some cold meat dishes, such as garlic-flavored cowpea and garlic-flavored white meat. Specific practice: garlic is mashed with garlic masher and mixed with salt, sugar, monosodium glutamate and sesame oil.

5. Ginger juice: Ginger juice is mostly used for mixing cold dishes of seafood and poultry ingredients, such as ginger crab sticks and ginger chicken chops. Specific practice: ginger is broken, ginger juice is squeezed out, and salt, monosodium glutamate and sesame oil are mixed in.

6, sweet and spicy juice: sweet and spicy juice is mixed with vegetable products, such as sweet and spicy radish. Specific practices: sugar, salt, vinegar (white vinegar, rice vinegar can be) with fire to boil, mix the ingredients and sprinkle with Chili oil.