Cold dishes include: old vinegar peanuts, bittern platter, sliced cucumber, preserved egg mixed with tofu, white meat with garlic paste, salted edamame, spicy loin slices, pigskin jelly, spicy pepper mixed with fungus, shredded chicken with great stick, cold skin with cucumber juice, spiced beef with cold sauce, Northeast Dapi, shredded kelp with cold sauce, bean curd with cold sauce, shredded shredded pork with red oil.
1. Old vinegar peanut
Old vinegar peanut is a famous flavor food in Shanxi, belonging to the Shanxi cuisine. This dish is sweet and sour. Made of peanuts, vinegar, sugar and salt.
2. Bittern platter
It belongs to Cantonese cuisine or Hunan cuisine, and as the name implies, it refers to the platter of bittern products. Cold dishes account for a large proportion, and it is characterized by pure and thick bittern flavor, fresh and delicious. There should be at least 4-5 kinds of bittern platters.
3. Pat the cucumber
Wash and peel the cucumber and cut it into pieces. Pat the cucumber with a knife to break it. Put the cucumber in a dish, and add the aged vinegar, olive oil, salt and sugar. Finally, add Laoganma, and if you need to add umami flavor, you can add chicken essence flavor enhancer. Mix it well and you can eat it. Ice-ice tastes better.
4, preserved eggs mixed with tofu
Tofu is boiled in water, taken out and soaked in cold water to cool, drained, cut into thick slices and discharged into a plate. After the preserved eggs are shelled, cut them into small petals with cotton thread or knife and put them next to tofu. Add minced chai fish and chopped green onion, mix the seasoning well, pour it on it and mix well.
5. white meat with garlic paste
belongs to Sichuan cuisine. The main raw materials are garlic paste, meat, etc. It tastes delicious and is mixed with chopsticks when eating. With the hot air, the smell of a combination of soy sauce, Chili oil and garlic is straight to the nose. Garlic is rich, fat but not greasy.