Cold dish preparation training/冷菜制作实训

This book covers the basic knowledge, classification, and key points of preparation for Chinese cold dishes, including cold dishes served cold and served hot, and artistic platters of cold dishes. It also covers techniques such as mixing, marinating, saucing, and braising. The book includes platter preparation, progressing from single platters to mixed platters, gradually increasing in difficulty.

本书内容覆盖了中餐冷菜冷制冷吃、中餐冷菜热制冷吃和中餐冷菜艺术拼盘等菜品的制作基础知识、种类划分、操作要点，如拌、腌、酱、卤等，辅以拼盘制作内容，从单拼到什锦拼盘，逐步提升难度。