Cold dishes and snacks

Cold dishes and snacks

By
Antony Suvalko, Leanne Kitchen
Contains
28 recipes
Published by
Hardie Grant Books
ISBN
9781742705309
Photographer
Leanne Kitchen

In Chinese cuisine there’s an entire repertoire of liang cai (cold dishes) served before the main meal event. Also called ‘welcoming’ dishes, these serve to spark appetites with their fragrant tastes, crisp textures, bright colours and beautiful presentation. For the Chinese, if these dishes are good, then they can relax, knowing the rest of the meal will be up to scratch too. The few hot snacks also included here can be served at any time, and with anything you fancy.

Featured Recipes in this Chapter

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