Cold water and noodles: cold water and noodles, the dough is generally strong, tough and not easy to break, also known as dead noodles, cold water and noodles. This kind of noodles is more resistant to cooking, strong in taste and chewy, so it is suitable for cooking, flipping, frying, frying and other foods, such as dumplings, pies, siu mai, pot stickers and so on.
Boiled water and noodles: Boiled water and noodles, also known as instant noodles, have a relatively high water temperature, and some flour is cooked in advance, making it easy to cook. It is suitable for making leek boxes, steamed dumplings, steamed dumplings, pot stickers, steamed buns (instant noodles are not steamed buns, but if they are steamed buns, it is recommended to use warm water or cold water).