The protagonist of the cold soup is the noodles, and the supporting roles are various vegetables and toppings. The noodles are mostly homemade. Depending on the number of people eating, it is estimated how much flour to use to knead the noodles and roll out the noodles. After kneading the noodles ( Add salt), slow-cook, spread (sprinkle a little cornmeal on the chopping board and surface to avoid sticking), roll out, cut into strips, boil and other procedures. The noodles are ready to be cooked, or directly taken out of the pot and mixed with vegetables and snacks. Or mix it with cold water and eat it, it doesn’t matter much. Later, they found it too troublesome and generally stopped rolling noodles at home. Some took the flour to the village noodle mill and paid the processing fee to roll the noodles, while others found it easier to go to the store to buy dried noodles instead. The machine-rolled noodles are definitely not as good as those rolled at home with a jujube wood rolling pin. The tendons are chewy.

The dishes generally include shredded cucumbers, cowpeas, potatoes, cabbage, mung bean sprouts, soybeans, etc. (Except for cucumbers, the above types need to be boiled in hot water and allowed to cool). Nowadays, living conditions are better, and some also have tomato and egg brine, eggplant diced brine or fried sauce meat brine; there are three main ingredients: garlic paste (mash it with a special garlic jar and pestle, and add vinegar to make the sauce), sesame paste (add water dilute), pepper salt water (fry a few peppercorns in an oil pan and put them into a bowl, add a little salt and warm water to make the mixture)

Put the noodles into a basin, a plate or a sea bowl. According to your personal taste, add various brine and vegetables. Add the noodles and small ingredients one by one and mix well. Generally, the noodles are less and the vegetables are more. Mix as you eat and eat as you mix.