The difference between rice skin and cold rice noodles

The difference between rice skin and cold rice noodles is: different raw materials, different eating methods, different widths and so on.

1, different raw materials

Rice skin is made of wheat and mung beans, or rice skin made of vermicelli. Cold noodles are made of high-quality stem rice, that is, rice.

2. Different diets

Rice skin is softer and glutinous, and cold rice noodles are more resilient. Rice skin is hot, and cold rice noodles are generally cold.

3. Different widths

The widths of rice skin and cold rice noodles are different. The width of cold rice noodles is generally 1.5-2cm, while the width of rice skin is about 0.5cm, and rice skin is thinner than cold rice noodles.

How to eat cold rice noodles and its origin

Cold noodles are divided into hot rice (noodle) skin, rolled skin, baked skin and stuffed skin. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated in the Qin Shihuang period and has a history of more than 2,000 years. Cold noodles have four characteristics: gluten, thinness, thinness and fullness. "Tendon" means strong and chewy; "Thin" means steaming thin; "Fine" means cutting very fine; "Mao" means soft.

The most famous cold rice noodles. This is a typical traditional way of eating. The method is relatively simple. Mix the flour into paste, put it in a special metal rice noodle basket with cold rice noodles, shake the radish with cold rice noodles to spread the flour evenly at the bottom of the basket, and then steam it in a boiling water pot. When eating, cut the dough into strips half a centimeter wide. The auxiliary material is generally shredded cucumber, with salt, vinegar, sauce, sesame sauce and Chili oil.