Cold dish preparation methods mainly include mixing, quick-frying, marinating, pickling, stewing, freezing, softening, smoking, and curing. Here are a few common ones introduced.

1. Mixing Raw ingredients or cool hot ingredients cut into small pieces such as diced, shreds, strips, or slices, then mixed with various seasonings, is called mixing.Mixed dishes have the characteristics of being fresh and crisp.

2. Quick-frying First cut raw ingredients into threads, slices, cubes, or strips; briefly blanch in boiling water or quickly fry them with oil, then drain off the water or oil, add seasoning oils mainly consisting of Sichuan pepper, and mix thoroughly.Quick-fried dishes have the characteristic of being fresh and well-seasoned.3. Marinating Soaking the main ingredient in seasonings to infuse flavor.Marinated cold dishes are tender and rich in flavor with a variety of seasonings used.

4. Braising First salt or marinate the raw ingredient, then simmer it in a sauce made from oil, sugar, cooking wine, spices, etc., over high heat until frothy foam rises; lower the heat to cook slowly until the broth is thickened and coat the dish with this sauce.Braised dishes have a rich, aromatic flavor.The content on braising still includes many topics which will be covered separately later.5. Stewing Place the ingredients in well-seasoned broth and simmer over low heat to absorb the flavors gradually.

Stewed dishes are characterized by being tender and fragrant.There is much more content on stewing, so this topic will be discussed in detail another time.6. Softening Ingredients are simmered for a long time in a soup with vinegar and sugar as main seasonings to achieve a soft, rich flavor.7. Smoking After steaming, boiling, frying, or stewing the ingredients, place them in a sealed container and smoke them over fire to infuse the scent and extend their shelf life.Smoked dishes are colorful, fragrant, and can last longer.8. Crystal Also called freezing; prepare by placing the ingredients into soup with seasonings and simmer until tender, then let it cool naturally or refrigerate for cooling.

Crystal dishes have a clear, smooth texture and rich flavor.The preparation of dishes has the characteristics of rich aroma and tender texture.The content of braising is still extensive, we will introduce it in detail later.

6. Crispness In cold dishes, ingredients are made tender and flavorful through slow simmering in a broth with vinegar and sugar as primary seasonings.Vinegar,

7. Smoking This involves placing ingredients that have been prepared by steaming, boiling, frying, or braising into a sealed container and exposing them to smoke from ignited fuel, infusing the aroma into the ingredients to create a unique flavor.Smoked dishes are colorful, have an aromatic taste, and can also extend their shelf life.8. Crystal Also known as jelly, its preparation involves placing ingredients in a vessel with broth and seasonings, steaming until tender or slowly simmering until soft, then allowing it to cool naturally or in the refrigerator.Crystal dishes are clear, glossy, tender, and have a fresh, rich flavor.

8. Crystal jelly, also known as (fěng), is made by placing ingredients in a container filled with broth and seasonings, steaming them until they are tender, or slowly simmering them in a pot until they are soft. Then, it is allowed to cool naturally or placed in the refrigerator to cool.Crystal jelly dishes have clear and luminous, tender and flavorful characteristics.