This book compiles sixty best-selling cold dishes, guided by modern catering needs. Breaking the boundaries of traditional cold dishes, it blends classic techniques with trendy flavors, regional tastes with high-end ingredients, and carefully divides them into six categories: cold salads, dipping sauces, braised dishes, fermented dishes, aspic, and pickled dishes. From refreshing snacks to everyday enjoyment with drinks, to exquisite individual dishes suitable for high-end banquets; from the spicy and numbing flavors of Sichuan and Chongqing, the mellow and fragrant aromas of Jiangnan, to the fresh and pure flavors of Yunnan and Guangdong, and the sweetness of coastal seafood, each dish is made with carefully selected ingredients, meticulous craftsmanship, and unique flavor.
本书汇集六十款热卖凉菜，以现代餐饮需求为导向，打破传统凉菜边界，将经典技法与潮流味型、地域风味与高端食材相融，精心划分为凉拌、捞汁、卤味、糟醉、皮冻模具、腌渍六大品类。从家常佐酒的清爽小食，到适配高端宴请的精致位菜；从川渝的椒麻香辣、江南的糟香温润，到滇粤的鲜醇本味、沿海的海鲜清甜，每一款菜品皆取材考究、工艺精细、风味独特。
本书汇集六十款热卖凉菜，以现代餐饮需求为导向，打破传统凉菜边界，将经典技法与潮流味型、地域风味与高端食材相融，精心划分为凉拌、捞汁、卤味、糟醉、皮冻模具、腌渍六大品类。从家常佐酒的清爽小食，到适配高端宴请的精致位菜；从川渝的椒麻香辣、江南的糟香温润，到滇粤的鲜醇本味、沿海的海鲜清甜，每一款菜品皆取材考究、工艺精细、风味独特。
