Often eat rice noodles can be, but can not eat too much, too much is harmful to the body rice noodles are divided into two kinds: one is made of rice after fermentation and grinding powder, commonly known as "sour paste rice noodles", complex process, long production cycle. Characteristics: rice noodles, good bones, smooth back to the sweet, rice flavor, is the traditional production method. Another type of rice flour directly into the machine after grinding extrusion molding, friction by the heat of the rice paste molding, known as "dry pulp rice noodles". Dry pulp rice noodles can also be dried in the sun, that is, "dry rice noodles", easy to carry and storage. When eaten, it is then steamed and risen. Dry pulp rice noodles tendons hard, bite, line long, but lack of rice flavor.

Inferior quality rice noodles are made from stale grains and contain many chemical additives that are harmful to the human body. Even if the rice noodles are not made of aged grains, a chemical substance is added to the production process to make the rice noodles smooth and turgid.