It has a history of more than 2000 years. According to legend, one year there was a severe drought in Qin Zhen, Huxian County, Shaanxi Province, and the rice withered, so the people could not provide rice to the court. A man named Li Shier made rice into flour, then steamed it into dough and gave it to Qin Shihuang. After eating it, Qin Shihuang was overjoyed and ordered it to be made and eaten every day, forming a traditional snack with a long history.

Extended data:

Shaanxi cold rice noodles can be divided into rice skin, black rice skin, konjac skin and vinegar powder skin according to different raw materials. Due to different production methods, it can be divided into steamed dough, rolled dough and baked dough. There are many ways to eat cold noodles, such as cold noodles, hot noodles and fried noodles like fried noodles, but mainly cold noodles. Cold noodles were originally summer food, but it has become suitable for all seasons.

Gluten cold rice noodles are mainly produced in Guanzhong area. When processing, the gluten is washed out first, the starch is made into paste, and then it is steamed in metal bean jelly. When making, steamed gluten blocks and seasonal vegetables are added, and seasonings include vinegar, sauce, garlic juice, monosodium glutamate, salt, Chili oil and sesame oil. It tastes unique. In addition to the above, Shaanxi also has the signature noodles of Fufeng, konjac cold noodles in Hanzhong, black rice noodles, and mung bean cold noodles in northern Shaanxi.

References:

Baidu encyclopedia-Shaanxi cold rice noodles