Cold vermicelli is a kind of pure starch food, which is made of starch in wheat flour. Therefore, to make cold vermicelli, the starch must be separated from the flour first. The method of separating starch is washing the face. Cold vermicelli is mainly in the north. Generally speaking, the market of cold vermicelli is much larger than that of rice skin. Hanzhong hot dough is steamed with rice flour, cut into large pieces or wide strips after steaming, and suitable for winter consumption. (Cool and cut into thin strips is Hanzhong cold rice noodles.) Cold rice noodles are tougher and more muscular than dough, so they are generally cut thinner than dough. Cold rice noodles, also known as Shaanxi cold rice noodles, is one of the special snacks of Han nationality in Shaanxi Province. Existing Xifu Baoji handmade noodles (originated in Qishan County), Hanzhong rice skin, Qin Zhen rice skin and other schools.

There are two ways to make cold rice noodles. One way is to use gluten-washed noodle water and let it stand for about three to four hours. Then, find a flat-bottomed container and spread a thin layer inside, put it in a boiling pot, cover the pot and steam for about two minutes. Cold rice noodles are made of rice paste. It is a special variety of rice soaked in rice, ground and steamed. Technically, it looks a little like Guangdong rice noodles, but the taste is completely different. Cold noodles are very common in Guanzhong area of Shaanxi province. The raw material is wheat flour, which is made after gluten is washed out. Generally only eat cold, eat with gluten, with oil pepper, shredded cucumber and seasoning water.

It's just that there is no gluten cold noodle with dough oil, and the taste of the two is obviously different. Cold noodle is tougher and stronger than dough, so it is generally thinner than dough. Cold noodle is made of rice paste, and dough is mixed with flour. Then the dough is washed into gluten, and the remaining dough is fermented overnight to pour out the water, leaving the batter to be thinned, steamed and cut in a pan. Is a special variety of rice soaked in rice, milled and steamed; The dough is made of flour and flour, washed in water, washed out gluten, and then steamed in a washed cage. The market for cold rice noodles is the largest, and northerners like it best. There is also a market in the south, but the market for rice skin is mainly in the south and also in the north, but it is not as big as that of cold rice noodles in the south.