homemade cold dishes

A Guide to Homemade Cold Dishes

Cold dishes, or *liangcai*, are a staple in Chinese cuisine, offering refreshing, vibrant flavors perfect for hot days or as appetizers. Here’s a simple guide to making three popular varieties at home.

Cucumber Salad (*Liangban Huanggua*) is a classic. Thinly slice two cucumbers, sprinkle with 1 tsp salt, and let sit for 15 minutes to draw out water. Drain, then toss 2 minced garlic, 1 tbsp rice vinegar, ½ tsp sugar, and a pinch of chili oil. Top with sesame seeds and serve chilled.

Tofod Skin Salad (*Yudoupí*) combines textures. Soak 100g dried tofu skin until soft, then cut into strips. Mix with shredded carrots, cucumbers, and boiled mung bean sprouts. For the dressing, whisk 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sesame paste, and a dash of sesame oil. Garnish with cilantro.

Wood Ear Mushroom Salad (*Muer Salad*) is earthy and crunchy. Soak 50g wood ear mushrooms, boil for 2 minutes, and slice. Mix with julienned bell peppers and onions. Dress with 1 tbsp soy sauce, ½ tbsp vinegar, ½ tsp sugar, and a few drops of garlic oil.

These dishes are versatile—adjust spices to taste, and let them marinate for at least 30 minutes to deepen flavors. Enjoy them as light, healthy sides to any meal!