Chinese Cold Dish

[Cookwithlove]

Dear Fellow chinese food enthusiasts,

Normally most of the times chinese cold dish combination comprises prawns salad on bed of fruit cocktail, mini spring roll, jelly fish, chix BBQ coin,Baby Octopus, any ideas to expand the items listed? Thanks

[junehl]

My parents used to put sliced roast duck, soy-sauce chicken, and red cooked beef tongue (thinly sliced so good).

If beef tongue isn't palatable, you can just red cook a couple of pieces of meat beef or pork, and thinly sliced, they would make a good addition.

[SuzySushi]

As junehl says, thinly sliced red-cooked meat, soy sauce chicken or white-cut chicken. Not on a combination platter but served in separate dishes, Chinese pickled vegetables and cold noodles with sesame sauce.

[hzrt8w]

Suckling pig (skin)?

Deboned vinegary chicken feet? ("white cloud" chicken feet)

Braised beef shank slices?

Seaweed threads with sesame on top?

Pig ear slices?

Roasted peanuts with salt?

Pickled cabbage, pickles, carrots, daikons?

How "Chinese" do you want?

[Beebs]

Tea eggs or soy sauce eggs.

Dried bean curd that has been braised in soy sauce.

[Cookwithlove]

Suckling pig (skin)?

Deboned vinegary chicken feet?  ("white cloud" chicken feet)

Braised beef shank slices?

Seaweed threads with sesame on top?

Pig ear slices?

Roasted peanuts with salt?

Pickled cabbage, pickles, carrots, daikons?

How "Chinese" do you want? 

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Hi Ah Leung,

Could you elaborate on your Seaweek tread with sesame and also how do you pickle cabbage, carrot and daikon the chinese way?

Thanks

[hzrt8w]

Could you elaborate on your Seaweek tread with sesame and also how do you pickle cabbage, carrot and daikon the chinese way?

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I don't think the seaweed threads with sesame is Chinese in origin (probably Japanese) but it has morphed into our culture as I have seen it offered in restaurants sometimes. How to make it? Not sure. Just buy the package stuff from the grocery store and sprinkle on some sesame seeds and drip some sesame oil and light soy sauce on top. (??)

Making pickles is not my area of expertise. I have seen my father made some pickled cucumbers way back. Boil some diluted white vinegar (1 part water 1 part vinegar? Or 2 part water? Something like that?) Toss in the sliced cucumbers and immediately remove the pot from fire. Let it cool down to room temperature. Does it sound about right? I am not really sure. Need help from other experts.

[Fengyi]

I'm in the throes of organizing a wine dinner with Huaiyang cai.

Our cold dish consists of a 4 colour plate with Foie Gras with peas, shrimp salad (but not the Cantonese style one!), radish dressed in green onion oil and mangetout with a spicy mustard dressing 四色凉拼（芸豆鹅肝泥，盐水虾沙拉，葱油萝卜丝，芥辣荷兰豆） which goes to show that you can get quite funky....

(to be paired with two Napa Chardonnays....bit worried about that part...)