This varies from person to person, and the difference is quite big. There are hundreds of thousands and tens of thousands, mainly depending on what kind of master you meet. Generally speaking, cold rice noodles are not difficult to make, not as complicated as many people think. Its main feature is made of starch, but there are many kinds of starch. Can you make cold rice noodles with starch? No, there are many kinds of starch, but their properties and functions are different. For example, pea starch is best for bean jelly, and sweet potato starch is best for vermicelli. Similarly, the best cold noodle is wheat starch, which is made of pure wheat starch. The higher the purity and freshness of starch, the better the quality of cold noodle. Adding any other starch or substance will lead to the decline of the quality of cold noodles.