Noodle skin, formerly known as "Royal Beijing Powder", as the name suggests, has a relationship with the emperor. According to legend, during the Kangxi period of the Qing Dynasty, Qishan Wang Tongjiang brought back to his hometown from the Imperial Palace in Beijing, and taught the art of apprenticeship. Alias "stuffed skin", "wheat flour skin" and so on.

Qishan people's cold skin practice is very special, elsewhere in the rice noodle skin and stuffed skin is to make a paste of noodles, placed on a special iron cage steam. And Qishan rolling skin is first rolled into a noodle, and then steamed, steamed and then cut into slightly wider than the cold skin strips, eating and rice noodle skin is basically the same, different from the rice noodle skin is, rolling skin texture is harder, toughness, gluten. People around Baoji like to eat it, and it has become popular in Xi'an in recent years.

Now I'll talk about how it's done.

First of all, prepare a big pot. Pour the right amount of flour into the pot and add cool water in the ratio of 1:3. Then it's time to see your strength and endurance - knead the flour long and hard until it becomes a thin paste. Then comes the physical work: rolling out the dough. Take a piece of the kneaded dough and roll it out as hard as you can (usually into a circle at the end) until it is 2-3 millimeters thin. Once it's all rolled out, you can steam it. It's usually done when the crust becomes transparent.

After it cools down, cut it into regular noodles and season with freshly splashed chili, balsamic vinegar, salt water, and also freshly cut raw cucumber for a more refreshing flavor.