Cold noodles belong to machine-pressed noodles, which are noodles with buckwheat noodles in radish or cabbage pickles and pork slices. There are two reasons for cold noodles. One is to think that cabbage and radish pickles are cold, and the other is to distinguish them from bone noodles at that time. There are two kinds of cold noodles: cold noodles and warm noodles. Noodles are made in the same way, but the soup is different in cold and hot. Soup is cold, called cold noodles; The soup is hot and is called warm noodles. Cold noodles include flour cold noodles, soba cold noodles, corn noodles, potato paste cold noodles, potato flour cold noodles, etc. Among all kinds of cold noodles, soba cold noodles are the most important.

Cold noodle is a special food handed down from generation to generation by Korean people, and it is regarded as one of the first-class delicacies. Buckwheat is an important component of cold noodle. Cold noodles taste cool, smooth and tender, and become people's favorite food because of their sweet, sour, spicy, spicy and fragrant flavors. In recent years, cold noodles have been exported, and the export volume has increased year by year. Because of its rich nutrition and medicinal value, it has attracted more and more attention from foreign businessmen. Authentic cold noodles are now pressed wet noodles, which are yellowish in color, cold outside and warm inside, soft and tough. Cold noodle dough is mainly composed of wheat flour and buckwheat flour. The quality of raw materials directly affects the quality of cold noodles.

When stewed beef is the top grade in cook the meat, the oil slick is skimmed. The seasoning of cold noodles is to mix soy sauce, vinegar, sesame oil, sesame, pepper, Chili noodles, sugar, garlic foam and other condiments into a paste, and put them into a bowl properly. In addition, chicken balls, beef slices with sauce, shredded eggs, apple slices, etc. In Yanbian area, these condiments are visualized as cold noodle hats. The flavor of cold noodles varies from place to place. Koreans living in Yanbian and Mudanjiang areas like to eat cold noodles with slightly sweet soup, while Koreans in other areas like to eat cold noodles without sweetness.

After the cold noodles are eaten, they are flexible and chewy, cool and light, smooth and smooth, and moisten the throat. Among them, the spicy and salty food accompanied by sweet and sour can immediately spit out the saliva, and then they are chewed with cold noodles (kimchi, spicy cabbage, beef, shredded cucumber, boiled eggs and coriander), which greatly increases the appetite. In addition, cold noodles are economical and affordable, and ordinary people can accept them.

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