1, cold rice noodles are made of ordinary flour. After kneading the flour into dough, put it into clear water, gently knead the surface of the dough by hand, dissolve the starch without muscle strength in the dough in water, and slowly precipitate to get the water starch for making cold noodles. Then spread the starch in the pot and steam for 5 minutes.

2. Cold rice noodles, which originated from the traditional cuisine of the Han nationality in Guanzhong area of Shaanxi Province, are the floorboard of rolling noodles, dough skins, rice skins and stuffing skins. Popular in northern China. It is a rare natural green pollution-free food.

3. Cold noodles include hot rice (noodle) skin, rolled skin, baked skin and stuffing skin due to different raw materials, production methods and regions. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated in the Qin Shihuang period and has a history of more than 2,000 years.