Responder: pot-bellied fish-wizard level 5 3-30 20:22
In fact, there are many sellers in Shaanxi, and the investment should be around 1 10,000.
Defendant: ainizade- probation period 1 grade 3-30 20:22
Cold rice noodles are sold everywhere now. The key is to be delicious. You must master the ingredients, especially sesame sauce.
The investment in selling cold rice noodles can also be large or small, depending on whether you want to open a shop or sell it on the roadside.
I'm tired of doing it
Respondent: Zhang Hui 67 12320- Assistant Level 2 3-30 20:23
Cold rice noodles are a local specialty snack in Shaanxi, so they are called Shaanxi cold rice noodles. Shaanxi cold rice noodles are divided into rice flour and wheat flour. Rice noodles are the most popular, so they are also called rice noodles. When people mention cold rice noodles, they mean rice noodles, especially Shaanxi cold rice noodles, xi 'an cold rice noodles, Huxian cold rice noodles and Qin Zhen cold rice noodles. This is because Qin Zhen, Huxian County, Shaanxi Province is the birthplace of rice noodles, especially the old shop in Xue Jia, which is now xi Anxue Changli Rice Noodles Fast Food Chain Co., Ltd. ... with a long history. The legend of cold rice noodles originated in Qin Shihuang period, which has a history of more than 2000 years. It is said that 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 noodles and steamed them into flour for Qin Shihuang. After Qin Shihuang ate it, he was overjoyed and ordered it to be made every day, thus forming a long-standing traditional snack-Qin Zhen rice noodles. It was later lost because of the war.
In the second year of Xuantong in the Qing Dynasty (A.D. 19 10), Xue Changli's grandfather, Xue Shouxin, tried to steam cold rice noodles according to historical legends, which succeeded in one fell swoop and made his business prosperous. Neighbors followed suit, making Qin Zhen cold rice noodles famous all over the world. After liberation, Xue Changli's father, Xue, served as the production team leader, leading members to manage dough in Qin Zhen, Liuzhen, Huxian, Chang 'an and Xianyang in the name of collective sideline.
material
(two people)
Flour (preferably 2 cups of high-gluten flour (1 240ml, 2 cups of flour about 250g); About 2 cups of cold water; Salt 1 teaspoon (3g)
working methods
1. Sift the flour and salt (without a sieve), add a little water and stir into a batter. Be careful not to add too much water at a time, add it bit by bit, stir well before adding it, so that the batter will be smoother and there will be no powder particles. The more times you stir, the thicker the cold noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not hard. As shown in the picture: this is the batter after mixing, and it can be seen that it is very slippery.
2. Put the stirred batter in the refrigerator for at least three hours (it can be placed at normal temperature in winter), which is called proofing. My house usually stays overnight. This is very important to solve the well-known problem that foreign flour is not gluten.
3. Take out the awakened batter and let it return to room temperature. In this process, clean the steamed model of cold rice noodles for later use.
4. Cook a large pot of boiling water in a pot for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water. As shown in the figure:
5. Brush a little oil into a model after the water boils, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold rice noodles, scoop more, otherwise there will be less. You can master it by doing one or two experiments.
6. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model.
7. Put the model with batter into the boiling water pot and cover it. Keep the fire burning.
8. Repeat steps 5 and 6 to pour another model into the batter. In this process, the batter in the first model will bubble slowly. If the cover is transparent, you can see it clearly. When the batter swells, it is steamed.
9. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.
10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.
1 1. Brush both sides of steamed cold rice noodles with oil, soak the knife in cold water, then cut the cold rice noodles into the required width and mix in delicious seasoning.
Qin Zhen rice skin
Made of rice flour, it is produced in Qin Zhen, Huxian County, also called Qin Zhen rice skin. When making, the rice flour is mixed into paste, spread into a multi-layer steamer and steamed over high fire. When eating, use a large straw cutter with a length of nearly one meter and a width of more than 20 centimeters to make filaments, add vegetables, small bean sprouts and other accessories, and add seasonings. The good taste is all in Chili oil, and the prepared cold noodles are all red and spicy.
Historical origin
According to legend, during Qin Shihuang's reign, there was a drought in Guanzhong and the Fenghe River was short of water. Rice dried up in Qin Zhen, Huxian County, and the people were impatient. The government also forced them to pay tribute to rice, so that everyone had to dig wells in the fields to water the fields, and it took a lot of effort to grow ears of rice. But after harvesting, it was ground into rice, which was too small and dry to pay tribute to the emperor. Just when everyone was worried, there was a man named Li Shier who used this rice to grind into rice flour and steam out dough. Everyone was amazed after eating it. So, twelve Li people went to Xianyang with dough and rice from all over the world. Seeing that Gong Mi was poor and few, Qin Shihuang issued a letter condemning him. Shi Lier quickly knelt down and said, "Although this rice is poor, it is good food. Now I present it with top skin. I hope you can try for a long time. " Qin Shihuang eats rice noodles. It tastes beautiful and strange. Only in this way can we forgive everyone's sins and let Li Twelve steam a few pieces of dough for him every day. Later, Li XII died of illness on the 23rd of the first month of that year. In memory of him, people in Qin Zhen always steam some dough on this day. This custom continues to this day and has become a famous snack in Qin Zhen, Huxian County.
Nowadays, most rice skins are very popular in Xi. Shaanxi cold rice noodles, a famous traditional snack in China, are all rice skins, which are characterized by soft texture and rich taste. There are many kinds of popular dough sheets in Xi 'an, such as Hanzhong Handmade Noodles, Qishan Handmade Noodles and Hui Brothers Mahjong Cold Noodles.
Hanzhong cold rice noodles
It is named after being produced in Hanzhong area. Because when processing, rice is ground into rice flour slurry with small stone mill and water, it is also called water mill cold rice noodles. When making, the ground rice flour slurry is laid flat on a steamer and steamed. Add seasonings, mainly garlic juice and Chili oil, and the taste is sour and spicy.
Qishan handmade noodles pi
Qishan county is the best manufacturer. When making, wheat flour is washed to remove gluten, starch is rolled into pancakes, and steamed in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in Qishan, supplemented by washed gluten, which is evenly mixed in a small iron pot. The main characteristics of its taste are sour, spicy and fragrant.
Sesame sauce cold rice noodles
Typical halal eating method. The method is relatively simple. Mix the flour into paste, put it in a special metal rice noodle basket with cold rice noodles, shake the radish with cold rice noodles to spread the flour evenly at the bottom of the basket, and then steam it in a boiling water pot. When eating, cut the dough into strips half a centimeter wide. The auxiliary material is generally shredded cucumber, with salt, vinegar, sauce, sesame sauce and Chili oil.
Cold rice noodles are delicious
That is, the characteristics of cold rice noodles, as mentioned earlier, highlight the four characteristics of "tendon", "thin" and "slippery". "Tendon" means strong and chewy; "Thin" means steaming thin; "Fine" means cutting very fine; "Mao" means soft. Based on these four characteristics, Qin Zhen rice noodles are widely welcomed by the public.
Eat cold rice noodles
There are only two kinds, one is cold food, which is also the most common, and can be used in spring, summer and autumn all year round; The other is hot eating, that is, steaming the skin, cutting it, putting it on a steamer, and heating it with fire to keep it hot. This way of eating is mostly in winter, but some people still want to eat cold rice noodles in winter, which is what they like.
Cold rice noodles packages
It refers to a bowl of cooked rice noodles with a bowl of red bean porridge, which is very comfortable to eat and drink. Others offer a pot of yellow wine (also a kind of low-alcohol health wine made of rice), or pour it yourself, or invite one or two confidants to drink together, leisurely and carefree, which can only be obtained by on-site tasting.
Cold rice noodles are widely loved by the public. In addition to good taste and good nutrition, another important reason is that it is fast to eat, usually three to five minutes, which is really convenient and fast. Therefore, it is also called Qin Zhen rice noodle as a cold rice noodle snack.
Matters needing attention
Cold rice noodles originated in Qin dynasty. After nearly two thousand years of polishing and improvement, the technology of cold noodles tends to be stereotyped. Generally, operators have mastered the ingredients and secret recipes of cold noodles, including rice, bean sprouts, vegetables, spiced vinegar, garlic and ginger juice and Chili oil, but they can learn a lot from the specific operation. For example, rice should be a single-season rice at the northern foot of Qinling Mountains, and the rice in Taiping Valley in Huxian County is superior, especially in Caotang Town and Caoxia Village in Huxian County. Steamed cold noodles are tender, thin, thin and smooth, and have a particularly good taste. As for soybean sprouts, they should be first-class soybeans produced in Northeast China, and they must be produced in clay pots. Never use chemical fertilizer water, so the soybean sprouts are good in color, crisp, oily and fragrant. Five-spice vinegar, you must choose the balsamic vinegar produced in Dawang Town, Huxian County, and the double vinegar in smoked vinegar (also called head vinegar) is the best. Boil the vinegar before boiling the skin, add more than ten kinds of precious spices such as star anise, pepper and cinnamon, and let it cool before eating. As for the cold Chili oil, the pressure is even greater. Be sure to choose the big red pepper produced in Yuyao Village, Laodian Town, Huxian County, hang it in the shade under the eaves, dry it, cut off the handle of the pepper, bake it in an iron pot with good vegetable oil, grind it into powder with a stone roller, then put it in a celadon pot with fine radish noodles, burn the fine vegetable oil in the iron pot to 60% to 70% heat, and then pour it into the pepper noodles to make it red. Moreover, cutting cold noodles must use a big straw cutter about one meter long. While eating cold rice noodles, watching the performance of cutting cold rice noodles with a big straw cutter added another point of enjoyment. So some people call Qin Zhen rice noodles cold rice noodles broadsword. Now some of them are cut by machine, but they always feel different.
In the bean jelly family, Qin Zhen rice noodle bean jelly is the mainstream, also called rice noodle bean jelly; There is also a skin made of wheat flour, called wheat flour skin; There are also many varieties such as black rice noodles, vinegar instant noodles, rolled noodles and gluten noodles, which have become a bean jelly tribe, making it possible to develop a bean jelly feast.
There is a bean jelly seller next to my house, and the business is amazing! So what you are worried about will not happen! Trust me, yes! Ye! )
References:
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Interviewee: Amy Cher-New to Jianghu Level 2 3-30 20:25
For cold rice noodles, first look at the acceptable area. Generally, this kind of food is acceptable except Xinjiang, Tibet, Jiangsu, Zhejiang, Shanghai and Hainan.
Then look at the audience. In developed cities, young people are the main recipients and can be eaten as snacks. The underdeveloped areas are mainly young and middle-aged audiences, and they can eat enough when they eat.
Finally, look at your investment plan. If the general investment is uncertain, start small, as long as it can meet the minimum production and sales requirements.
Speaking of strategy, I suggest that the name of the store should be distinctive first, and then the opening should be imposing, so as to form a good reputation and stable quality can benefit for a long time. I'm really sorry. I want to help you, but I'm not proficient in the food industry. I hope you can seriously explore in your future career! Come on!
Interviewee: Telephone13644411kloc-0/-Assistant Level 2 3-30 20:28.
You can't do it well without strong propaganda ability.
The more you go abroad, the less market you have. Many people are not used to eating that thing.
Reply: Pure Beard-Beginner in Jianghu 3-30 20:29
Shaanxi still cries no, but the south doesn't. I have never heard of it before. Later, I found that there were many things to sell on the street. As a matter of fact, I have no right to speak without field investigation. There must be a lot of people selling this thing in Shaanxi. The key to a good business is whether you do well or not, and how the price is.
Interviewee: caralin 07- Director level 8 3-30 20:49
I know
Respondents: Zhou zefan 1994 1- Magic Apprentice Level 1 3-30 2 1: 19.
The investment will not be very high, depending on the size and geographical location of the store. Of course, many people will eat well. I like cold rice noodles, too, Xixi.
Responder: Yaniya-Trainee Magician Level 2 3-30 2 1:36
1 thousand! ! ! ! Grow up from childhood
Interviewee: 285809747- New to Jianghu Level 2 3-30 22:32
Don't think about going to Shaanxi to pull cold rice noodles. Basically, people in Shaanxi have eaten it, but you can do it if your level is good, but if your level is poor, I suggest you come to the south, because I am from the south, so I can tell you that we are not specialized in cold noodle business at all. To tell the truth, cold rice noodles are not delicious when they are sweet, and they are easy to get tired of. Many women are afraid that eating Doraemon will make them fat, so don't go to the sweet side. If it is not sweet, Fujian, Guangdong and Jiangsu will not sell it. Because people there don't eat spicy food, I recommend you to go to the south. However, although some places in the south don't eat spicy food, most people like to eat Chili. What about Sichuan? You don't have to pull too many snacks there. They are your rivals, and there are relatively few snacks in the south. So I suggest you do this business in the south after you think about it. I hope the report will be useful to you.
Respondent: Ben Xu 2- ranking 1 3-30 22:45
Cold rice noodles and bean jelly, if they can be made authentic and delicious, can also make money there, depending on how much you earn.
In Guangdong, there are not many authentic delicious foods, and there are indeed many who sell cold rice noodles, but there are certainly not many delicious foods.
After working in Huangjiang Town, Dongguan for ten years, I still can't get the same level as when I just ate in Shenzhen. It's really unforgettable.
I'll give you some advice. If you open it in the work area, you can guarantee business, but it won't be much, because there are only guests at noon and after work.
If it is in a residential area, it must be a very popular taste.
If you have confidence in yourself, it doesn't matter if others rob you of business. Sooner or later, other cold rice noodle sellers will leave because you robbed too much.
Responder: What you did yesterday, you will do tomorrow-assistant level 3-3 1 14: 17.
As long as it tastes good and hygienic.
Interviewee: jm _ Cheng Lihua-Apprentice Magician Level 3 -3 1 14:48
Do you want to buy cold rice noodles in Shaanxi? I'm afraid you'll be naked
Responder: tzjz 002- trainee magician level 2 4- 1 17:08
Cold rice noodles are a local specialty snack in Shaanxi, so they are called Shaanxi cold rice noodles. Shaanxi cold rice noodles are divided into rice flour and wheat flour. Rice noodles are the most popular, so they are also called rice noodles. When people mention cold rice noodles, they mean rice noodles, especially Shaanxi cold rice noodles, xi 'an cold rice noodles, Huxian cold rice noodles and Qin Zhen cold rice noodles. This is because Qin Zhen, Huxian County, Shaanxi Province is the birthplace of rice noodles, especially the old shop in Xue Jia, which is now xi Anxue Changli Rice Noodles Fast Food Chain Co., Ltd. ... with a long history. The legend of cold rice noodles originated in Qin Shihuang period, which has a history of more than 2000 years. It is said that 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 noodles and steamed them into flour for Qin Shihuang. After Qin Shihuang ate it, he was overjoyed and ordered it to be made every day, thus forming a long-standing traditional snack-Qin Zhen rice noodles. It was later lost because of the war.
In the second year of Xuantong in the Qing Dynasty (A.D. 19 10), Xue Changli's grandfather, Xue Shouxin, tried to steam cold rice noodles according to historical legends, which succeeded in one fell swoop and made his business prosperous. Neighbors followed suit, making Qin Zhen cold rice noodles famous all over the world. After liberation, Xue Changli's father, Xue, served as the production team leader, leading members to manage dough in Qin Zhen, Liuzhen, Huxian, Chang 'an and Xianyang in the name of collective sideline.
material
(two people)
Flour (preferably 2 cups of high-gluten flour (1 240ml, 2 cups of flour about 250g); About 2 cups of cold water; Salt 1 teaspoon (3g)
working methods
1. Sieve the flour and salt (without a sieve), add a little water and stir into a batter. Be careful not to add too much water at a time, add it bit by bit, stir well before adding it, so that the batter will be smoother and there will be no powder particles. The more times you stir, the thicker the cold noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not hard. As shown in the picture: this is the batter after mixing, and it can be seen that it is very slippery.
2. Put the stirred batter in the refrigerator for at least three hours (it can be placed at normal temperature in winter), which is called proofing. My house usually stays overnight. This is very important to solve the well-known problem that foreign flour is not gluten.
3. Take out the awakened batter and let it return to room temperature. In this process, clean the steamed model of cold rice noodles for later use.
4. Cook a large pot of boiling water in a pot for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water. As shown in the figure:
5. Brush a little oil into a model after the water boils, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold rice noodles, scoop more, otherwise there will be less. You can master it by doing one or two experiments.
6. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model.
7. Put the model with batter into the boiling water pot and cover it. Keep the fire burning.
8. Repeat steps 5 and 6 to pour another model into the batter. In this process, the batter in the first model will bubble slowly. If the cover is transparent, you can see it clearly. When the batter swells, it is steamed.
9. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.
10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.
1 1. Brush both sides of steamed cold rice noodles with oil, soak the knife in cold water, then cut the cold rice noodles into the required width and mix in delicious seasoning.
Qin Zhen rice skin
Made of rice flour, it is produced in Qin Zhen, Huxian County, also called Qin Zhen rice skin. When making, the rice flour is mixed into paste, spread into a multi-layer steamer and steamed over high fire. When eating, use a large straw cutter with a length of nearly one meter and a width of more than 20 centimeters to make filaments, add vegetables, small bean sprouts and other accessories, and add seasonings. The good taste is all in Chili oil, and the prepared cold noodles are all red and spicy.
Historical origin
According to legend, during Qin Shihuang's reign, there was a drought in Guanzhong and the Fenghe River was short of water. Rice dried up in Qin Zhen, Huxian County, and the people were impatient. The government also forced them to pay tribute to rice, so that everyone had to dig wells in the fields to water the fields, and it took a lot of effort to grow ears of rice. But after harvesting, it was ground into rice, which was too small and dry to pay tribute to the emperor. Just when everyone was worried, there was a man named Li Shier who used this rice to grind into rice flour and steam out dough. Everyone was amazed after eating it. So, twelve Li people went to Xianyang with dough and rice from all over the world. Seeing that Gong Mi was poor and few, Qin Shihuang issued a letter condemning him. Shi Lier quickly knelt down and said, "Although this rice is poor, it is good food. Now I present it with top skin. I hope you can try for a long time. " Qin Shihuang eats rice noodles. It tastes beautiful and strange. Only in this way can we forgive everyone's sins and let Li Twelve steam a few pieces of dough for him every day. Later, Li XII died of illness on the 23rd of the first month of that year. In memory of him, people in Qin Zhen always steam some dough on this day. This custom continues to this day and has become a famous snack in Qin Zhen, Huxian County.
Nowadays, most rice skins are very popular in Xi. Shaanxi cold rice noodles, a famous traditional snack in China, are all rice skins, which are characterized by soft texture and rich taste. There are many kinds of popular dough sheets in Xi 'an, such as Hanzhong Handmade Noodles, Qishan Handmade Noodles and Hui Brothers Mahjong Cold Noodles.
Hanzhong cold rice noodles
It is named after being produced in Hanzhong area. Because when processing, rice is ground into rice flour slurry with small stone mill and water, it is also called water mill cold rice noodles. When making, the ground rice flour slurry is laid flat on a steamer and steamed. Add seasonings, mainly garlic juice and Chili oil, and the taste is sour and spicy.
Qishan handmade noodles pi
Qishan county is the best manufacturer. When making, wheat flour is washed to remove gluten, starch is rolled into pancakes, and steamed in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in Qishan, supplemented by washed gluten, which is evenly mixed in a small iron pot. The main characteristics of its taste are sour, spicy and fragrant.
Sesame sauce cold rice noodles
Typical halal eating method. The method is relatively simple. Mix the flour into paste, put it in a special metal rice noodle basket with cold rice noodles, shake the radish with cold rice noodles to spread the flour evenly at the bottom of the basket, and then steam it in a boiling water pot. When eating, cut the dough into strips half a centimeter wide. The auxiliary material is generally shredded cucumber, with salt, vinegar, sauce, sesame sauce and Chili oil.
Cold rice noodles are delicious
That is, the characteristics of cold rice noodles, as mentioned earlier, highlight the four characteristics of "tendon", "thin" and "slippery". "Tendon" means strong and chewy; "Thin" means steaming thin; "Fine" means cutting very fine; "Mao" means soft. Based on these four characteristics, Qin Zhen rice noodles are widely welcomed by the public.
Eat cold rice noodles
There are only two kinds, one is cold food, which is also the most common, and can be used in spring, summer and autumn all year round; The other is hot eating, that is, steaming the skin, cutting it, putting it on a steamer, and heating it with fire to keep it hot. This way of eating is mostly in winter, but some people still want to eat cold rice noodles in winter, which is what they like.
Cold rice noodles packages
It refers to a bowl of cooked rice noodles with a bowl of red bean porridge, which is very comfortable to eat and drink. Others offer a pot of yellow wine (also a kind of low-alcohol health wine made of rice), or pour it yourself, or invite one or two confidants to drink together, leisurely and carefree, which can only be obtained by on-site tasting.
Cold rice noodles are widely loved by the public. In addition to good taste and good nutrition, another important reason is that it is fast to eat, usually three to five minutes, which is really convenient and fast. Therefore, it is also called Qin Zhen rice noodle as a cold rice noodle snack.
Matters needing attention
Cold rice noodles originated in Qin dynasty. After nearly two thousand years of polishing and improvement, the technology of cold noodles tends to be stereotyped. Generally, operators have mastered the ingredients and secret recipes of cold noodles, including rice, bean sprouts, vegetables, spiced vinegar, garlic and ginger juice and Chili oil, but they can learn a lot from the specific operation. For example, rice should be a single-season rice at the northern foot of Qinling Mountains, and the rice in Taiping Valley in Huxian County is superior, especially in Caotang Town and Caoxia Village in Huxian County. Steamed cold noodles are tender, thin, thin and smooth, and have a particularly good taste. As for soybean sprouts, they should be first-class soybeans produced in Northeast China, and they must be produced in clay pots. Never use chemical fertilizer water, so the soybean sprouts are good in color, crisp, oily and fragrant. Five-spice vinegar, you must choose the balsamic vinegar produced in Dawang Town, Huxian County, and the double vinegar in smoked vinegar (also called head vinegar) is the best. Boil the vinegar before boiling the skin, add more than ten kinds of precious spices such as star anise, pepper and cinnamon, and let it cool before eating. As for the cold Chili oil, the pressure is even greater. Be sure to choose the big red pepper produced in Yuyao Village, Laodian Town, Huxian County, hang it in the shade under the eaves, dry it, cut off the handle of the pepper, bake it in an iron pot with good vegetable oil, grind it into powder with a stone roller, then put it in a celadon pot with fine radish noodles, burn the fine vegetable oil in the iron pot to 60% to 70% heat, and then pour it into the pepper noodles to make it red. Moreover, cutting cold noodles must use a big straw cutter about one meter long. While eating cold rice noodles, watching the performance of cutting cold rice noodles with a big straw cutter added another point of enjoyment. So some people call Qin Zhen rice noodles cold rice noodles broadsword. Now some of them are cut by machine, but they always feel different.