1. Cooking time: It takes longer to steam rice flour and meat with cold water, because water needs to be heated gradually, and boiling water can transfer heat to rice flour and steam meat more quickly, shortening cooking time.

2. Taste: Steaming pork with cold water can make the meat more tender and delicate, while boiling water may make the meat slightly old.

3. Nutritional value: Steamed pork with cold water can better retain the nutrients in the meat, while boiled water may cause some nutrients to be lost.