Cracks are just a superficial phenomenon of your cold rice noodles. The main manifestation is that the cold rice noodles have formed a small mouth of 5 mm to 1 cm after they are out of the pot, which can appear in any part of the cold rice noodles, scattered or dense. In severe cases, the whole cold rice noodles are like a net. Moreover, such cold rice noodles are basically ragged and incomplete. Through the fact that your cold rice noodles have cracks, you can also judge that your cold rice noodles are broken, such as peeling off the skin: that is, when peeling off the skin, the cold rice noodles are pulled off with a little force. Broken pattern: After the cold rice noodles are removed, it is necessary to find the general position when they are stacked, so that they can be stacked neatly. However, such cold rice noodles have already pulled themselves off under the action of gravity before finding the position. Folding and breaking: the cold rice noodles are folded 180 degrees, pressed by hand, and broken at the discounted place. Natural fracture: after the cold rice noodles are packed, we will continue to make them. When we look back, the cold rice noodles are still intact, and they split in two or fall apart without any external force. Stir fracture: this is the most common fracture phenomenon among all fractures. When customers come, it is good to take out the cold rice noodles and cut them into strips, but it will break after adding seasoning and stirring. There is also such cold rice noodles that are not resistant to storage, stick to your hands overnight or have an odor, which is not easy to sell. When it is serious, the cold rice noodles made on the same day will start to stick to your hands at night. There are so many problems, mainly due to the production, which has nothing to do with your preservation, because the preservation of cold noodles is very simple, it can be done at room temperature, and it is not necessary to put it in the refrigerator or the like, because the cold noodles become hard and brittle when they are cold, and they are more likely to break when stirred, so they are not chewy when eaten. Therefore, if you want to greatly improve the quality of your cold noodles, you must find more reasons in the production. In a word, it is very important to make cold noodles correctly. Only the right method can produce high-quality products, and the method is fundamental. How to make cold rice noodles, how to make cold rice noodles well? I have a video of making cold rice noodles by hand, a video of the structure of cold rice noodles stove and a detailed analysis of the cost-profit business model of cold rice noodles.