1, the appearance of different

Rice noodles: rice as raw materials, soaked, steamed and pressed and other processes made of strips, silk rice products.

River vermicelli: It is made by washing rice, grinding it into powder, adding water to make a paste, steaming it into sheets, and then cutting it into strips after cooling. It is different from "kuey teow".

2, processing technology is different

Rice noodles: pure Li River water, Guilin high-quality rice soaking up, grinding into pulp and filtered dry, put into the powder and cook hot, and then squeeze out the roots of the rice flour, and then in the water into a ball, because after repeated speculation and kneading, and therefore the sinews are very good.

River vermicelli: Wash the rice and grind it into powder, add water to make a paste, steam it in a cage and make it into a sheet, and then cut it into strips when it cools down. Handmade river flour white color. Recently, some stores have also added various vegetable or fruit juices to make colorful river noodles.

3, different taste

Rice noodles: soft texture, elasticity, boiled soup is not paste, dry fried is not easy to break, with a variety of vegetable code or soup soup or dry fried, smooth and flavorful.

River vermicelli: white and transparent, tough and smooth, excellent taste.