Liuzhou vermicelli is made by cutting the whole vermicelli into appropriate size and mixing with hot sauce. There are many kinds of vermicelli, such as red oil Chili sauce, green pepper muscle sauce and so on. It has the same characteristics as rice rolls in Guangzhou. It is steamed in a wooden cupboard. The difference is that the sauce of the rolled powder is mainly spicy! Vietnamese vermicelli is made by soaking selected rice, grinding or pulping, adding a proper amount of rice paste, stirring, cooking in a hot pot to make fine round vermicelli, then quickly taking it out of the hot steamed cloth with a special bamboo knife coated with peanut oil, adding various fried and delicious recipes, such as black fungus, celery or minced leek, to the vermicelli while it is hot, and finally rolling the vermicelli and cooked vegetables into vermicelli by hand, and adding them into a vermicelli bowl when eating. There are two main schools of rice rolls in Guangzhou: one is Bula sausage represented by Yin Ji, which is the traditional rice rolls in Guangzhou. Characterized in that the mixed batter is evenly spread on a piece of cloth and then steamed; There is also a wooden cabinet in the upper reaches of Xijiang River basin near Yunan County, Guangxi, which is characterized by steaming with wooden cabinets.