Cold rice noodles are made of wheat starch, so the wheat starch sold in the market can be used to make cold rice noodles in theory, but in practical application, it is not the case, and the cold rice noodles made are not very good, or they can't be made at all. This mainly starts with flour. We know that wheat starch comes from wheat flour, so the quality of flour is directly related to the quality of starch. For making cold rice noodles, it is best to use high-gluten flour. It is because of the consideration of starch quality, but if we refine it, not all high-gluten flour is suitable for making cold noodles. Therefore, if we buy starch directly for making cold noodles, first of all, we don't know whether this starch comes from ordinary flour or high-gluten flour, assuming that it really comes from high-gluten flour, but we don't know whether this high-gluten flour is suitable for making cold noodles, in addition to the purity of starch and the aging problem of starch due to long storage time. That is to say, the quality of starch is directly related to the quality of cold rice noodles, such as color, transparency, elasticity, strength, smoothness, etc. This is the main reason for the repeated failure of using starch as cold rice noodles, that is, the quality of starch is not guaranteed. So if you want to make cold noodles well, you'd better wash your face yourself. It can also be imagined that since buying wheat starch can directly make good quality cold noodles, why are so many people still working hard to make cold noodles by washing their faces?