Is there any substantial difference between barbecue and cold dishes?

To be precise, there is a difference. Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, it is marinated in secret sauce for a period of time and then baked in the furnace, such as roast goose, crispy suckling pig, roast goose in deep well, and huatian pigeon. Pot-stewed vegetables are relatively light, such as stewed goose feet (wings) and stewed duck kidneys.

In fact, roasted meat can be divided into "burning" and "wax", but now people always call "roasted meat" together and don't care much about the types. It says "burn". Let's add "wax" below.

The varieties of bacon are: sausage, bacon, bacon, Meiji wind cake, egg yolk phoenix lamp, meat sealed with sauce, dried meat, money slice, preserved pig heart, preserved meat slice, black bean duck, preserved pigeon, preserved chicken leg, preserved suckling pig, preserved fish fillet and so on.

And cold dishes, as the name implies, are mainly cold dishes. In Cantonese kitchens, the barbecue department is also used to cook cold dishes, but it cannot be said that cold dishes are also used to cook barbecue.