Cold rice noodles are made of noodles. Cold rice noodles, a traditional food of Han nationality, originated in Guanzhong area of Shaanxi Province. It is a general term for rolled skin, rice skin and stuffed skin, and is mainly distributed in northern China. The main components of cold rice noodles are water, protein and starch, accounting for 64%, 24% and 12% of the total weight respectively, and the remaining 2% are mainly dietary fiber, fat and minerals.

Due to different raw materials, production methods and regions, there are hot rice dough, rolled dough, baked dough and stuffed dough. 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 2,000 years.

The seasonings needed to eat cold rice noodles are dough, cucumber, coriander, soy sauce, vinegar, sugar, garlic juice, gluten, oily pepper and so on. Cold rice noodles are mainly popular in the northern region, and they are natural and green food. There are many kinds of cold rice noodles, and the raw materials, methods and additives made in different regions are different. Cold noodles can be added with other ingredients, such as shredded cucumber, peanuts, yuba and bean sprouts. Because of different regions, the names of cold rice noodles are different, and the production methods are also different. They are mainly divided into Xiaoxian rice noodles, Baoji handmade noodles, Qin Zhen rice noodles, Qishan handmade noodles, Hanzhong cold rice noodles and so on.