Cold dishes, or *liangban* in Chinese, are refreshing, versatile, and perfect for hot days or as appetizers. Here’s a basic guide to creating flavorful combinations with minimal cooking.
Start by choosing your base: common options include cucumber, tofu, shredded carrots, bean sprouts, or boiled noodles. For vegetables, blanch briefly (except cucumber, which is raw) then rinse under cold water to retain crispness. Drain thoroughly—excess water dilutes dressings.
The magic lies in the sauce. A universal mix combines 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, a pinch of salt, and minced garlic or ginger. For heat, add chili oil or fresh chilies. Customize with extras: sesame seeds for crunch, cilantro for freshness, or a drizzle of peanut sauce for richness.
Toss gently and let marinate for 10–15 minutes (longer for heartier ingredients like tofu). Popular variations include *liangban cucumber* (smashed for maximum flavor absorption), *spicy tofu* with peanuts, or *glass noodle salad* with shredded veggies and a tangy vinaigrette.
These dishes are forgiving—adjust seasonings to taste and experiment with textures. Serve chilled as a light, zesty complement to any meal!
Cold purple potato flour"
Cold red cabbage"
Potato Simi pudding"
Spicy duck"
Sweat"
Red-burned pigtails"
Spaghetti"
salad lettuce"
cold bitter chrysanthemum"
Shredded lettuce salad"
Roasted chicken wings"
Ginger beans"
Fish seeds"
Frozen weeds"
Coconut strawberry"
Creamed blue"
Soymeal rice"
Pumpkin"
Cold potato chips"
Cold radish skin"
Cold ears"
Creative pasta"
Shrimp sauce"
Shanghai noodles"
It's sour"
They smell like tofu"
Live salmon"
It's nice and cool"
Volcanic snow"
Over the years"
Sour eggs and soup"
Steamed buns made with wine and jam"
Salad cucumber"
cold cucumber"
Three shredded salad"
Sweat"
Frozen celery leaves"
Cold vegetable head"
The green bean sprouts"
Spicy golden needle mushrooms"