Cold salad is a dish made by adding red oil, soy sauce, garlic and other ingredients into the raw materials, and after preliminary processing and blanching. According to the classification of red oil, it can be generally divided into three categories: spicy, spicy and spiced.

Cold salad has a profound history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet and hemp fragrance is distributed in the mouth, which can not only wake up the stomach, but also preserve health.

According to the main types of raw materials:

Leaves: celery, amaranth, Toona sinensis, auricularia, purple cabbage, lettuce, mustard, andrographis paniculata, Chinese cabbage, cabbage, spinach, etc.

Cucumber: cucumber, bitter gourd, carrot, white radish, March melon, etc.

Meat: chicken, pig head, pig noodles, beef, rabbit meat, eggs, etc.

Seafood: kelp, sea cucumber, sea shrimp, shrimp skin, squid, etc.

Beans: cowpea, peanut, soybean, bean curd, dried bean curd, bean skin, potato, etc.

Noodles: cold noodles, cold rice noodles, bean jelly, etc.