River vermicelli, also known as Shahe vermicelli, and in Singapore as kuey teow (Hokkien usage), is a common snack staple around Guangdong, Guangxi, and Southeast Asia, China, and originated from Shahe, Guangzhou around 1860, hence the name.
Making process
Raw material for river noodle is rice, which is washed and ground into powder, made into a paste by adding water, steamed in a cage to make flakes, and then cut into strips after cooling. The handmade river noodles are white in color, and recently there are stores that add various vegetable or fruit juices to them to make colorful river noodles.