Method and formula of cold noodles: add starch, salt and chicken essence to the noodle bowl and stir for a little longer. Brush the bottom of the bowl with oil, pour in the stirred slurry and steam in the pot for three minutes. Cool the steamed cold noodles, take them out and cut them into bowls. Add shredded cucumber, peanuts, peppers, soy sauce and vinegar and stir.

Cold rice noodles, which originated from the traditional cuisine of the Han nationality in Guanzhong area of Shaanxi Province, are the general names of rolled noodles, rice noodles and stuffed noodles. Popular in northern China. It is a rare natural green pollution-free food. Due to different raw materials, production methods and regions, there are scalded rice (noodle) skin, rolled skin, baked skin and stuffed skin. 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.