Cold noodles are the food characteristics handed down from generation to generation by Manchu people, and are regarded as one of the first-class special foods. Wumai is an important ingredient of cold noodles. Cold noodles taste fresh, smooth and tender, and become a favorite food feature because of their sweet, sour, pungent, spicy and fragrant flavors. After the safe passage of cold noodles, the food with flexibility and chewiness, refreshing and light taste, is smooth and moist, and the spicy and salty food, accompanied by sweet and sour, can be immediately hooked into the water, and the other cold noodles (Korean kimchi, Korean sauerkraut, beef, cucumber shreds, boiled eggs, fragrant lai) are chewed, which greatly increases the appetite. In addition, cold noodles are cheap and affordable, and ordinary people can accept them.

How is the cold noodle soup prepared in Northeast China? Why is it not as delicious as the restaurant? In fact, the practice of cold noodle soup is very simple. Usually, the main reasons why there is no delicious food cooked by restaurants at home are that the taste is not heavy enough, the seasoning is wrong, and the bottom taste of bone soup is not good enough. Many people think that cold noodle soup is just soup made with cold boiled water. Where did it get the bottom taste? The objectivity of truth is just the opposite, that is, because the cold boiled water used has no bottom taste, it is necessary to improve its bottom taste. It's getting hotter and hotter, and it's the season to eat cold noodles. The cold noodles we eat in the restaurant feel good, but we can't make the smell of the restaurant at home.

In fact, the reasons are relatively simple. One is that the dishes made by restaurants are more professional, and the cold noodles made by restaurants use more materials. Some of them need bone soup to mix with cold noodle soup. In addition, they put a little more seasonings such as refreshing or monosodium glutamate, so eating them, especially when they are fresh, has an unspeakable fragrance. In short, it is impossible for us to imitate them. In summer, when the weather is hot, I have no appetite, but eating a bowl of cold noodles is really comfortable.

But I seldom go to restaurants to eat cold noodles. Even if the cold noodles cooked in restaurants taste good, I don't eat them. The reason is that there are too many seasonings in the cold noodles cooked in many restaurants, and many restaurants mix cold noodle soup with domestic water, which can be said to be impossible for me who is particularly sensitive to my stomach. To prepare cold noodle soup, the most basic seasonings are: white sugar or honey, rice vinegar, delicious fresh soy sauce, salt, Chili powder, sesame seeds, and some people like to use Coca-Cola instead of warm water. If conditions do not allow, they can boil some bone soup until the bone soup is cold, skim off the solidified oil, and use beef bone clear soup as the juice of cold noodle soup, which will taste fresher.