This book introduces Chinese and western cuisines made with chilled materials. It uses almost 40 chilled ingredients to make 45 recipes, dividing into appetizer, home cooking and dinner dish.The dishes are easy to make and affordable, and each recipe is attached with tips and different collocations in order to make it easy for readers to master the cooking techniques of the dish and make delicious food.It also introduces common knowledge of chilled ingredients and buying tips. Selling point: 1. Rich in content, easy to operate, and popular ingredients. 2. The data on ingredients is simplified but detailed, ranging from common knowledge for purchasing, cooking tips and collocations. 3. It is a Chinese-English bilingual book, suitable for Chinese and foreigners or foreign helpers to follow the cooking. 4. The author is a famous cooking expert, program host, and food decoration professional. Author's other works: Nationwide Cuisine, Congee, Noodle and Rice