凉菜 (liáng cài) literally means 'cool dish' — 凉 (liáng) means 'cool' or 'cold', and 菜 (cài) means 'dish' or 'vegetable'. Together, they refer to cold appetizers served before hot main courses in Chinese meals. These dishes are typically prepared ahead of time and chilled, often featuring vegetables, tofu, seaweed, or sliced meats dressed with soy sauce, vinegar, chili oil, or sesame paste. Common examples include cucumber salad (拍黄瓜), shredded jellyfish (凉拌海蜇), and marinated tofu (凉拌豆腐).

凉菜 is a staple in both home cooking and restaurant dining, especially during warm weather or festive banquets. Unlike hot dishes, 凉菜 emphasizes freshness, crisp texture, and bold, tangy, or numbing flavors. It’s usually served at room temperature or slightly chilled — not icy cold — and functions similarly to Western 'appetizers' or 'side salads', though with distinct preparation methods and seasoning profiles.