Cold-mixed dishes are commonly seen in Chinese cuisine, and cold mixing is an essential culinary technique. When preparing cold-mixed dishes, it is necessary to use a generous amount of high-quality oil, which coats the surface of the ingredients to lock in their flavor. You can also infuse the oil to make its aroma richer by simmering scallions, ginger, star anise, Sichuan peppercorns, cassia bark, bay leaves, and coriander in a pot of oil, leaving behind an aromatic oil suitable for cold mixing. Additionally, a touch of sugar can be added to enhance the umami flavor of the dish.