Cold Dressed Vegetables

Public reference · Home adaptation The list simply says 'cold dressed', and that is itself part of the character of this table: the source notes that 'the twelve bowls have no prettified commercial names, they speak of tradition', so none of the auspicious names other banquets use appear here — a handful of seasonal vegetables and the verb 'dress'. Placed second, right after the knuckle, it cuts the fat of the opening dish; and being cold it can be dressed in advance and simply brought in when the table reaches it. **The source does not specify the ingredients; this combination is a common example, not fixed content of the original table.** The source is the Xuancheng municipal government's 'Maolin twelve bowls banquet', which records dish names and serving order only (chou-cold dressed), and explains why in its own opening line: 'Maolin town lies in Jing County, Xuancheng; the twelve bowls have no prettified commercial names, they speak of tradition' — a daily name like 'cold dressed' records a way of preparing whatever the season offers. **The source records only the dish name and its place, not the method, and does not say what is dressed; this version's technique comes from a published three-shred cold salad and has no correspondence to the Maolin twelve-bowls kitchen. It is not a historical original.** The reference states: shred cucumber, carrot and onion and cut the coriander into lengths into a large bowl (those who dislike onion or coriander can swap in other vegetables); in a small bowl put garlic cloves, spring onion, small red chilli, a spoon of chilli flakes, a spoon of white sesame and a little thirteen-spice; pour over a little hot oil; then add a little salt, a spoon of sugar, two spoons of light soy, a spoon of oyster sauce, a spoon of apple vinegar (use vinegar or white vinegar if you have none) and a little white pepper and stir; pour the dressing into the bowl of shreds and toss. **The reference includes oyster sauce; to keep this version vegetarian that has been left out and the acidity made up with vinegar instead — an editorial change, stated here. The reference calls for apple vinegar and this version uses the vinegar it names as the substitute.** The reference gives household quantities; the amounts here are scaled to six servings as a banquet cold plate, an editorial setting, and this has not been kitchen-tested. Swappable seasonal examples (seasonal, not fixed content of the table): pea shoots and shredded bamboo shoots in spring; cucumber and shredded purple watermelon rind in summer; water bamboo and shredded radish in autumn; cabbage heart and shredded carrot in winter. Vegetarian: no meat, egg, milk or shellfish. Contains soy and wheat (light soy sauce) and sesame; check chilli pastes and thirteen-spice blends for other allergens. Onion and coriander are common allergens — leave them out if you react to them. Wash and drain the raw vegetables thoroughly and use very fresh produce for a cold salad. AI-generated illustration, not a photograph of a kitchen-tested dish. 茂林十二碗宴席（宣城市人民政府，2023-02-13，信息来源：市文旅局） — Menu basis: it records that 'Maolin town lies in Jing County, Xuancheng; the twelve bowls have no prettified commercial names, they speak of tradition', that the table is half meat and half vegetable and balanced in broth and solids, 'half thin and half dry, half water and half mountain', with chopsticks and spoons used together; and lists 'chou-cold dressed' in serving order. It records dish names and order only and does not say what the cold dish contains. https://www.xuancheng.gov.cn/News/show/634526.html 皖美宝藏小城丨食遇泾县（泾县人民政府·泾县文化旅游） — Jing County corroboration: the Maolin twelve bowls are the centrepiece for weddings, new year and banquets, all twelve different, alternating meat and vegetables; it also notes Jing County pickles as part of the year's flavour — a dish of pickles running long through the year, and Jing County pickles as the sought-after item of the new-year market, the soul seasoning of the reunion table, fragrant, sweet, crisp, hot and tender. It records no methods or ingredients. https://www.ahjx.gov.cn/News/show/1698460.html 下厨房：凉拌三丝 — The method: two cucumbers, one carrot, half an onion, three bunches of coriander and four cloves of garlic. The cucumber, carrot and onion are shredded and the coriander cut into lengths into a large bowl (those who dislike onion or coriander can swap in other vegetables); a dressing bowl gets the garlic, spring onion, small red chilli, a spoon of chilli flakes, a spoon of white sesame and a little thirteen-spice; a little hot oil is poured over; then a little salt, a spoon of sugar, two spoons of light soy, a spoon of oyster sauce, a spoon of apple vinegar (or vinegar or white vinegar) and a pinch of white pepper are stirred together; the dressing is poured into the bowl of shreds, tossed and served. https://m.xiachufang.com/recipe/106778354/

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.