1. mung bean starch, salt, cold water into the soup pot, stir well; pot on medium heat, during the heating, with a spoon constantly stirring, the bottom of the starch stirred up, so as not to burn the pot. When the contents of the pot are cooked to a translucent thick paste, about 10 minutes, turn off the heat. Set the pot in a cool place and allow the starch paste to cool to a solid cake consistency, about 2 hours.

2. While waiting for the cold noodles to cool, prepare the seasonings. Finely chop the edamame and soybean paste on a chopping board and place in a heatproof bowl. Sprinkle the chili powder and sesame seeds on top. Heat the vegetable oil to 80% and pour it over the chili and edamame mixture to scald it. Add soybean powder, pepper powder, sugar, soy sauce, monosodium glutamate, and mix well to make the dressing and set aside.

3. celery sorting, remove the leaves, wash, cut into fine flowers.

4. Take out the cold noodles, cut into 2 cm square pieces, blanch in boiling water for 1 minute, fish out, drain, respectively, into 4 bowls. Put about 1 soup seasoning in each bowl, sprinkle celery flowers, mix well and eat.