There is a big difference, from hundreds to thousands, depending on what kind of master you meet. In short, tuition is not the only standard to measure technology, and the most basic common sense is that the most expensive is definitely not the best. The production of cold rice noodles is actually very simple, which can be said to be the easiest one to use among all snacks. There is basically no profound knowledge. The most important thing to make cold noodles is the correct method, which is always the foundation of the success of cold noodles. As a beginner, the most important thing is to understand the function and purpose of each process in cold noodle making to avoid confusion. For example, the main purpose of proofing is to make the gluten in the dough more sticky, thus laying a good foundation for the next separation, while the main purpose of washing your face is to separate gluten and starch. The main purpose of precipitation is to separate out excess water in noodle water and increase the viscosity of noodle paste to meet the demand of making cold noodles. In a word, although the process of making cold noodles is not much, it is not independent, but interrelated, restricted and interlocking. As long as the technology is correct and the operation is proper, we can naturally make good products. Study is not for running far, not for high tuition. As long as you meet a truly excellent master, it will take you three or two days to understand all this.