This phenomenon belongs to the category of natural fracture. When the cold noodle is placed on the chopping board, the size of the natural crack is generally about one centimeter, and it can also be more than ten centimeters. The main reason is that the paste is not properly mixed, that is, the flour paste is not properly treated before making. Such cold noodle is generally weak, inelastic, brittle and prone to fracture, especially the mixing fracture is more obvious and serious. Another situation is that the cold rice noodles have already formed cracks when they are out of the pot. The size of this crack is about one centimeter, which can appear in any part of the cold rice noodles. In severe cases, the whole cold rice noodles are like a net, and the reasons are similar to those before. Slurry mixing is an important link in the production of cold rice noodles, but it is often ignored by many people, and it is not just a lot of understanding to adjust the thickness. In fact, there are still many aspects involved in slurry mixing.