Jiangxi cold rice noodles are cooked in water first, then the cooked rice noodles are poured into a cold water basin from a hot pot to cool down rapidly, and the water is drained in a dustpan. When eating, hot and cold water can be selected at will according to the temperature, and rice noodles for one person are quickly soaked in water for three seconds with a strainer, and the remaining water in the strainer is quickly shaken off to pour the rice noodles into a bowl, and salt, pepper and pepper are added.

The method of cold noodle in Yulin, Guangxi, has two small fans, cucumber, oil, salt, mature vinegar, Lee Kum Kee cold sauce, Lee Kum Kee's "natural blindly" soy sauce, and garlic.

Practice 1. Soak the vermicelli in warm water until soft; Shredding cucumber; Chop garlic, cold sauce, soy sauce, aged vinegar and salt into a bowl and mix well.

Put water in the pot, put a little salt and two drops of oil to boil, put the vermicelli in and cook for one minute until cooked, take it out, cool it with cold water or blow it by the fan.

Mix the cold vermicelli with the sauce prepared in the first step, heat the wok, add oil and minced garlic until fragrant, then pour the oil and minced garlic on the vermicelli, sprinkle with shredded cucumber and mix well.