1, making cold noodles. The gravy powder (I chose the sweet potato gravy) into the water into a thin paste standby, add water to boil in the pot, the water starch slowly poured into the adjusted, while stirring with a spoon until the starch paste becomes transparent, to be in the pot there are small bubbles tumbled, and scooped up with a spoon to be able to form a slice of the downstream, before you can turn off the fire, into a box placed in the cold water to solidify the molding of the cold noodle cut into small pieces (because of the small pieces of easy to taste).

2, fried cold noodles. Pour oil in a hot pan, put onion, ginger and garlic burst incense, add a little soy sauce stir fry (soy sauce salty enough, can no longer put salt), and finally poured into the cold noodles have been done, stir fry until browned, and then add a bit of chicken on the pan it can be out of the pan, plate and then garnished with some minced garlic, green onions, a plate of color, aroma and taste of the fried cold noodles on the completion of it. (Image source: Visual China)