Yunnan rice noodles are divided into dry rice noodles and sour rice noodles. Commonly known as dry rice noodles and water rice noodles, not wet rice noodles.

The distinguishing method is mainly related to its initial production. Due to the long fermentation time in the production process, all slightly sour rice noodles are "sour rice noodles", while some rice noodles with a shelf life of more than five days are mostly "dry rice noodles".

Dry rice flour: that is, fine rice flour, which is generally fine in shape, tastes only sweet of rice starch and tastes hard.

Sour rice noodles: Generally speaking, thick rice noodles are generally thicker in shape. This kind of rice noodle tastes sour and tastes softer.

Generally, shops selling rice noodles across the bridge in mengzi city have a lot of hot and sour noodles, and some shops will provide both for consumers to choose from. The rice noodles crossing the bridge in other parts of Yunnan should be adapted to local conditions, and all of them are eaten by people.