Cold rice noodles are the floorboard of rolled dough, dough, rice skin and stuffed dough, which are generally divided into two types: rice skin and dough skin. The production process is to soak the aged high-quality rice overnight, then grind it into pulp with a stone mill, let it stand for precipitation, skim off the upper water, and steam it in a bamboo steamer.

The dough, which is made of flour, usually uses high-gluten flour, which is mixed with water and salt to form dough, and then repeatedly rubbed in clear water to wash gluten. Let the flour water stand for two hours, then skim off the upper layer of water, spread the flour batter evenly, put it on a steaming tray and steam it in a steamer until it is cooked.

Brief introduction of cold rice noodles:

Cold rice noodles, which originated from the traditional cuisine of the Han nationality in Guanzhong area of Shaanxi Province, is a general term for rolled dough, rice dough, and stuffed dough. It is popular in northern China and is a rare natural green pollution-free food.

Due to different raw materials, production methods and regions, there are hot rice (noodle) skins, rolled noodles, baked noodles, stuffed skins, etc., and the tastes are spicy, sweet and sour, spicy and other flavors. Cold 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.