Ten simple and elegant cold dishes: peanuts with old vinegar, cold jellyfish shreds, brine platter, glutinous rice lotus root, cucumbers, chicken feet with pickled peppers, preserved eggs mixed with tofu, white meat with garlic paste, couple's lung slices, white slices chicken.
1. Old vinegar peanuts
Old vinegar peanuts are a famous flavor in Shanxi and belong to Shanxi cuisine. This dish is sweet and sour. Made with peanuts, vinegar, sugar and salt.
2. Cold jellyfish shreds
The main raw materials include jellyfish shreds, rice vinegar, tomatoes, etc. Add the chopped chives, ginger, garlic, coriander and Thai pepper and mix well.
3. Brine platter
Belongs to Cantonese or Hunan cuisine. As the name suggests, it refers to a platter of brine products. Cold dishes account for a large proportion. It is characterized by pure and thick braised food, fresh and delicious . The variety of brine platter should be at least 4-5.
4. Glutinous rice and lotus root
The dish was originally a special dish during the Mid-Autumn Festival, embodying the meaning of pairing, reunion and harmony. In Chinese culture, the meaning of this dish far exceeds the taste of the dish itself. It is a Chinese ceremonial dish. Fill the lotus root with glutinous rice, and then drizzle it with osmanthus honey. The fragrance of rice, lotus root and osmanthus is rich in the mouth.
5. Pat the cucumber
Wash the cucumber, peel it, and cut it into pieces. Gently tap the cucumber with a knife to break it up. Place the cucumbers on a plate and add vinegar, olive oil, salt and sugar. Finally, add Laoganma. If you need to increase the flavor, you can add chicken essence flavor enhancer. Mix it well and serve immediately. It will taste better if you refrigerate it.
6. Chicken Feet with Pickled Peppers
It belongs to Sichuan cuisine and is famous for its spicy and nutritious taste, tough skin and fragrant meat. Pickled pepper chicken feet are not only popular among the elegant, but also loved by ordinary people. The production process is rather particular, so that the spicy taste of pickled peppers can penetrate into the chicken feet. The authentic pickled pepper chicken feet are plump and white, and the flesh and bones are fragrant when chewed.
7. Preserved eggs mixed with tofu
Add water to boil the tofu, take it out and soak it in cold water, drain the water, cut it into thick slices and put it on a plate. After peeling the preserved eggs, use cotton thread or a knife to cut them into small petals and place them next to the tofu. Add minced bonito, chopped green onions, mix the seasonings thoroughly, pour on top and mix well.
8. Garlic white meat
It belongs to Sichuan cuisine. The main raw materials include garlic, meat, etc. It is delicious. Use chopsticks to mix it when eating. With the heat, a burst of soy sauce and chili will appear. The aroma of the combination of oil and garlic hits your nose. The garlic is rich in flavor, fat but not greasy.
9. Husband and Wife Fei Sian
A traditional specialty dish in Chengdu was created in the early 1930s. At that time, there were many stalls and vendors selling "fei slices" on the streets of Chengdu. " Among them, the "Fei Pian" produced and sold by Mr. and Mrs. Guo Chaohua is bright red in color, spicy and fragrant, tender and stale, and has a unique taste. Word-of-mouth has gradually spread, and it is called "Couple's Fei Pian" by diners.
10. White-cut chicken
Also called white-cut chicken, it is a common type of chicken dish in Cantonese cuisine. It is boiled without seasoning and chopped when eaten, so it is also called "white chopped chicken". Its characteristics are that it is simple to make, just cooked but not rotten, no ingredients are added and the original taste is maintained.