Cold Skin Noodles (Liangpi)

Combine High-gluten wheat flour and Salt in a large bowl. Gradually add 250 grams of Water, kneading until a smooth, firm dough forms. Cover the dough and let it rest for 30 minutes.

Place the rested dough in a large bowl and add enough Water to submerge it. Begin to gently knead the dough under water. The Water will turn milky as starch is released. Continue kneading and changing the Water every few minutes until the Water remains mostly clear and only a fibrous, elastic mass (gluten) remains. Collect all the milky starchy Water in a separate large container.

Steam the separated gluten in a steamer for 15 minutes until firm and cooked through. Let it cool, then slice it into thin strips.