Chinese Cold Dish (Liang Cai) Composition
I
Origin
Pan-Chinese banquet tradition — the cold dish course is standard in formal Chinese dining across all regions
II
Description
Liang cai: the cold appetiser tradition of Chinese cuisine — multiple small cold dishes served before the hot dishes to stimulate appetite and cleanse the palate. Classic cold dish categories: marinated (lu wei), dressed (ban), smoked, pickled, and cold-braised. A proper Chinese banquet begins with 4–6 cold dishes arranged decoratively on a platter.
III
The Thread
—Spanish tapas (small appetiser dishes)
—Lebanese mezze (cold appetiser spread)
—Italian antipasto (cold appetiser course)
IV
Flavour Context
Varied — the cold dish course as a whole should offer contrasting flavours: sour, spicy, savoury, sweet, fresh
Pillars V — VII
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