The main ingredients of seasoning water for cold noodles are: garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste) and cucumber (mung bean sprouts can also be scalded in water).

The seasonings used in cold rice noodles are mainly salty and spicy, among which salty is the main flavor, which is the basic flavor of most compound flavors. There is a saying that there are hundreds of flavors. Not only ordinary dishes can not be separated from salty, but also sweet and sour flavors, hot and sour flavors, etc., and a proper amount of salty flavor should be added to make them rich and palatable.

But spicy taste is actually a sense of pain rather than a sense of taste, but because of habit, it is also regarded as blindness. The function is to promote the tension of eating and appetite. Spicy seasoning includes: pepper, pepper, ginger, onion and garlic.

Extended information:

Cold rice noodles, which originated from the traditional cuisine of the Han nationality in Guanzhong area of Shaanxi Province, are collectively referred to as rolled dough, dough, rice skin and stuffed skin. Popular in northern China. It is a rare natural green pollution-free food.

Due to different raw materials, manufacturing methods and regions, there are hot rice (noodle) skins, 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 from the Qin Shihuang period and has a history of more than 2, years.

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