Cold dish

Author: Lu Rencheng (Editor)
Publisher:
Publish Date: 2005-01-01
Features: Cold dishes, which come in various types, include those that can be eaten directly, such as "lauveng" (raw lettuce), as well as those that are cooked, cooled, and ready to eat at any time, like "chongcai" (quick-cooked dishes). There are also fried cold dishes, such as "Sichuan peppercorn diced pork." The representative cold dish "garlic-paste white pork" is also a type of "lancai" (barrier dish).
Dish tossing is an important branch of cold dishes. It involves heating cooking ingredients and then adjusting the flavor to create spicy and sour, savory, sweet and savory, numbing and spicy, strange flavor, and home-style flavors, among others. Cold dishes are the prelude and overture to gourmet cuisine. They set the tone for banquet feasts, are common accompaniments at home, and are one of the favorite choices for pairing with wine.