Cold Dishes and Salads

Many oriental dishes contain spices and flavourings that make them delicious, whether they are served hot or cold. Coldness tends to blunt the taste of spices and seasonings, so you can use more of them in cold dishes. In China, there is a lively tradition of serving intricately designed cold food platters at banquets and other special occasions. This is no accident. When food is to be served cold, it is naturally prepared well ahead of time, making it perfect for large gatherings and buffets and, in our day, for picnics. Cold dishes also make warm weather dining more agreeable and pleasant. Raw vegetable salads are almost unknown in Asia. There, food is always cooked at least a little before it is deemed ready for a sauce or dressing. There are several reasons for this, most notably reasons of hygiene. Brief cooking destroys any bacteria or tiny insects in the vegetables that could be harmful. In societies without a supply of clean water, the eating of raw foods is often unwise; warm weather and no refrigeration contribute to the rapid growth of bacteria. Quick cooking renders food both safe and more easily digestible.