The seasoning water for cold noodles is generally divided into aniseed water, vinegar water, garlic water, monosodium glutamate water, Chili oil and sesame sauce.

1, aniseed water, prepare a number of aniseed, tsaoko, pepper, fragrant leaves, cinnamon, nutmeg, ginger slices and fennel, pour all the seasonings into a stainless steel pot, boil the water with low fire for about 10 minute, then filter out the seasonings with gauze, put the rest into the seasoning water, and let it cool for later use;

2. Chili oil: prepare half a bowl of extremely fine dry Chili powder, then add salt, cooked white sesame seeds and special seasoning powder for cold rice noodles in turn, then stir evenly with chopsticks, then pour a proper amount of rapeseed oil into a wok for heating, let it cool slightly, then pour it into a Chili bowl for several times, stir with chopsticks while splashing oil, and finally pour a little balsamic vinegar to stimulate the fragrance of Chili oil;

3. Garlic water: peel a garlic and pound it into garlic paste, add salt, then add cold boiled water and stir evenly;

4. Sesame paste: prepare a proper amount of sesame paste in the bowl, add a spoonful of salt, then add boiling water, slowly open the sesame paste with chopsticks, and finally drop a little sesame oil into the prepared sesame paste and stir evenly with chopsticks;

5, monosodium glutamate water, add salt and monosodium glutamate to the bowl, add cold boiled water and mix well;

6. Vinegar water: Pour the balsamic vinegar into a stainless steel pot, then boil the vinegar and pour it into a bowl for cooling.