1, the practice of cold rice noodles without washing your face: pour flour and starch into a basin, add water to make a thick paste, set aside for precipitation, and grease the compass for cold rice noodles. Pour a thin layer of batter into the compass, boil the water in the pot, put the compass in the pot, cover it, and simmer for 3 minutes. Then put the foamed dough into a basin filled with cold water, and take it out after a while. Cut the cold noodles into strips and mix them with cucumber, vinegar, salt and garlic.

2. Cold rice noodles, which originated from the traditional cuisine of the Han nationality in Guanzhong area of Shaanxi Province, are the general names of rolled dough, dough, rice skin and stuffed skin. Popular in northern China. It is a rare natural green pollution-free food. Due to different raw materials, production methods and regions, there are hot rice (noodle) skin, rolled skin, baked skin and stuffed skin. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated from the Qin Shihuang period and has a history of more than 2,000 years.