The main ingredient of white cold noodles is starch, which also contains sugar, water and other additives. Mung bean starch, yam starch and potato starch are usually used as ingredients. These starches have good gelling properties and can form a thick gelatinous substance, which gives the white cold noodles a unique taste and texture.

Sugar is the main sweet ingredient of White Cold Powder, and you can add the right amount of sugar according to your personal taste. Water is the base ingredient of the white cold noodles, which is used to dissolve the starch and form a gelatinous substance. Additives may include acidity regulators, preservatives, etc., which are used to control the quality and shelf life of the white cold noodles.

White cold noodles is a low-calorie, low-fat and low-sugar food, suitable for all kinds of people. It can be used not only as a summer food, but also as a dessert, snack and ingredient. In China, Bai Liang Fan is a very popular food with a long history and cultural background.

In a nutshell, White Cold Powder is a traditional Chinese food consisting of starch, sugar, water and other additives with a cool, refreshing taste and unique texture. It is a low-calorie, low-fat and low-sugar food suitable for all kinds of people. In China, white cold noodles are a very popular food with a long history and cultural background.