Cold rice noodles are the general name of rolled noodles, rice noodles, rice noodles and stuffed noodles, which are generally divided into rice noodles and rice noodles. The production process is to soak the aged high-quality rice overnight, then grind it into slurry with a stone mill, let it stand for precipitation, skim off the upper water, and steam it in a steamer.

This kind of dough is made of flour. Usually, high-gluten flour is used. The high-gluten flour is mixed with water and salt to form dough, and then it is repeatedly kneaded in clear water to wash away gluten. Let the flour water stand for two hours, then skim off the upper layer of water, evenly spread the flour batter, put it on a steaming plate and steam it in a steamer until it is cooked.

Brief introduction of cold rice noodles:

Bean jelly originated from the traditional cuisine of Han nationality in Guanzhong area of Shaanxi Province, which is the general name of rolled dough, rice skin and stuffing skin. It is very popular in northern China, and it is a rare natural green pollution-free food.

Due to different raw materials, production methods and regions, there are scalded rice (noodle) skin, rolled noodles, baked noodles, stuffed skin and so on. The taste is spicy, sweet and sour, spicy and so on. Cold noodles have a long history, which is said to have originated in the Qin Shihuang period and has a history of more than two thousand years.