Red oil Liangjian noodles are a favorite in Guiyang in summer. They are made in this way: Select some premium ‘low maya’ rice and put it in cold water for 10 hours, then grind it into a rice milk, then put 1/10 of that into a salver and add a small amount of water to it. Then add some boiled water, stir it with chopsticks. Add euryale (gorgon or water lily) nuts to the raw rice milk and steam it, adding some vegetable oil. Then put a layer of thin rice milk and steam it for 1-2 minutes and take it out and the rice milk becomes gelatinous sheet. The sheet is paper-thin, flexible and strong, and hard to break. Cut it into small pieces and put them in a bowl and add condiments.