The first thing is to wash the gluten, mix the dough first, and wake up for a while, about half an hour. Then wash the dough in water. Pat the dough when washing gluten, and never knead it. When the dough is washed until no starch flows out, it is washed. The washed gluten can be steamed in a cage or boiled in a pot. Before cooking, you can add a little baking soda to gluten to make it soft and delicious. After steaming, set aside for use. The washed starch water should be allowed to stand for a period of time, and some people put the starch water overnight in order to make it precipitate more fully. After the starch water is precipitated, the clear water on it is poured out, and the rest is solidified starch slurry. At this time, add water and stir it into a thick and moderate batter, and you can start steaming cold rice noodles. After the water is boiled, pour the batter into Piro, shake Piro once, spread the batter evenly in Piro, and then put it into the boiling water pot. Some people put a grate in the pot, steam the Luo on the grate for about five minutes, and it will be cooked. When eating, cut the dough into wide and thin strips according to your own preferences, then tear (or cut) the cooked gluten to be used into strips, put the dough and gluten in a bowl, add auxiliary materials and seasonings, and a bowl of cold rice noodles is ready.