Cold dish

Author: Chen Zhimin
Publisher:
Publish Date: 2004-09-01
Features: Cold dishes, glossy appearance, refreshing and crisp, diverse ingredients, rich flavors, and deeply loved by people. They are especially favored when served with wine, making them highly sought after by diners. Therefore, whether it's ordinary households or hotels and restaurants, the preparation of cold dishes is highly valued. Cold dishes can be broadly categorized into five types based on their preparation methods: soy sauce and brine, hot-chilled, cold-tossed, pickled, and smoked-roasted. In this book, we focus on introducing the preparation methods of hot-chilled and cold-tossed cold dishes, totaling over 120 varieties. This book is characterized by common and easily available ingredients, convenient and quick preparation, rich and diverse flavors, simple and easy-to-learn dishes, and being illustrated with images and texts.