Rangpizi (cold starch noodles)
The starch is washed out of the flour (the substance left over is used to make gluten)and , in a sticky state, the starch is put into special shallow round steamers, usually made of galvanized iron or aluminum, for cooking. The cooked rangpizi is cut into small pieces like noodles and mixed with several pieces of steamed gluten and boiled green mung bean sprouts and seasoned to taste. Cooked rangpizi is semi-transparent, as smooth as jelly, and as pliable and tough as noodles. It is enjoyed by the local people.