Xinjiang cold rice noodles are first-class. One is hygiene, and the other is delicious. Most of the people selling cold rice noodles are women in their forties, wearing white hats, white coats and white sandals, and wearing health certificates with personal photos and names and ages on their chests. The cool skin cabinets on the roadside all have glass windows. There are three basins of washing water: the first basin is used to wash newly used dishes and chopsticks, the second basin is sterilized water with PP powder, and the third basin is used to wash sterilized dishes and chopsticks. They seldom shout and sell, but as soon as you sit at the small table, she quickly cuts a wide strip of cold rice noodles, and then cuts a few pieces of gluten to cover it, followed by various seasonings such as sweet sauce, balsamic vinegar, sesame oil, monosodium glutamate, chili pepper noodles, cumin powder and fresh coriander powder.

The ordinary vermicelli is made of bean flour, which is only used as a cold salad. The cold rice noodles in Xinjiang are for food. Our cold rice noodles in Xinjiang are made of ordinary flour. Wash the gluten first after mixing the noodles. After washing, clarify the flour water, pour off the clear water above, stir the flour paste below evenly, and spoon it into the concave plate of the steamer with a uniform thickness. Steam for three minutes, take it out, remove it and let it dry thoroughly. Generally, there are two concave plates, which are made in turn, which is fast.

There is a trick to making Xinjiang cold rice noodles. Add "Peng Ash" to the batter. On the vast Gobi desert in Xinjiang, there is a kind of weeds called "Artemisia scoparia", which grows vigorously in summer, in clusters. At the end of autumn, when the strong wind blows, it breaks the stem, like a football, and quickly flips over. As the ancient poem goes, life is like a canopy. "Zhuanpeng" refers to it. As soon as the wind stopped, Artemisia scoparia gathered in the hollow. Compact it, burn it, and cover it with soil. Take it out a week later, like a rockery, green, porous and easily broken. When making cold rice noodles, grind it into powder and mix it in the batter in proportion. The cold rice noodles made in this way are unique in color, fragrance and taste, which is a major feature of local snacks, Xinjiang. Soup of cold rice noodles: the cold rice noodles with national characteristics are thickened with egg marinade.

the recipe of soup is very particular. One is seasoning water. After washing more than a dozen spices such as star anise, clove, cinnamon and tsaoko, soak them in clear water for one night to make them taste, and then simmer for more than an hour. The second is thick soup. Add tomatoes, onions, ginger and other condiments to the water and cook them carefully. They are golden red in color, rich in flavor and slightly sour in the mouth. Pepper, vinegar, coriander, garlic, etc. are the basic seasonings, but cold rice noodles have a particularly strong taste because of this spoonful of soup. As the saying goes, "those who have a taste make it out, and those who have no taste make it in."

second, it is spicy.

Chili oil is the most important seasoning for cold rice noodles. Shopkeepers of cold rice noodles have made great efforts to make Chili oil. Some choose the best Shawan screw chili pepper, add sesame seeds and splash with oil; Some special Sichuan "Chaotianwang", with its thin skin and rich seeds, have their own tricks in mastering the oil temperature and temperature. Therefore, the spicy taste of cold rice noodles is unique, not the kind of dry spicy that makes the tip of the tongue numb and the throat angry, but the spicy taste is fragrant, the fragrance is thorough, the spicy taste is mellow and the aftertaste is long.

thirdly, the cold rice noodles are "pure and clean".

Every well-ranked cold rice noodle shop has its own special processing room, and the hygiene and materials are guaranteed. Some shopkeepers are particularly proud: "Many places are reluctant to use flour for cold rice noodles, and our cold rice noodles are all made of special flour."

Therefore, Xinjiang cold rice noodles are famous for being "white, smooth, soft, tender, fragrant, spicy and fresh".