Rice noodles are called rice noodles in Guangdong and dried noodles in Guangxi. It is a linear food made of high-quality rice through fermentation, pulping, filtration, cooking, extrusion, cooking and other processes.

There are two main processing methods of rice noodles: one is to ferment rice and grind it into powder, commonly known as "sour rice noodles", which has complex technology and long production cycle. Its characteristics are: the rice noodles have good bones and muscles, smooth and sweet, and have an obvious rice fragrance, which is also the traditional production method. The other is to grind the rice, put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry rice flour". Dry rice noodles are dried "dry rice noodles", which are easy to carry and store. When eating, it will rise after cooking. Dried rice noodles are hard, chewy and long, but lack the flavor of rice. Today, the first production method is still preserved in Yunnan and other places, while the second production method is gradually popularized because of its simplicity and practicality.

The processing plant also adopts the second manufacturing method. A special rice noodle machine was purchased, and the production process was basically semi-automatic.

The first step of rice flour processing is rice washing. The rice used to make rice noodles is not ordinary hybrid rice, but a special "Guichao rice". Ordinary rice can't meet the characteristics of rice flour, but Guichao rice can. All the selected rice is poured into a huge rice washing pool and washed with running water. Then transfer the washed rice to a large rice washing basket and cover it with gauze to remove excess water. The washed rice can wait to enter the rice crusher.

The second step is to beat the rice into paste with a rice crusher. In the process of grinding, it is necessary to add a proper amount of water to ensure that the rice paste has enough viscosity.

The third step is the most critical step in the whole processing process. The rice paste is directly put into the rice flour mill, and after being heated by the friction extrusion of the machine, the linear rice noodles, like silk, come out from the mouth of the machine continuously. At this time, you can't stand by and watch. You should catch the rice noodles with a flat dustpan and rotate them slowly. When the rice noodles are rolled to a certain size, cut them open with scissors, put the rolled rice noodles aside and repeat the process just now. The whole process needs an electric fan to dissipate heat, because the rice noodles that have just come out are not easy to stick together.

The fourth step is to save. The shelf life of rice noodles is about one day in summer, but it can be kept at low temperature for one month and at normal temperature for several days in winter. But fresh rice noodles are the most delicious, so customers generally ask for fresh goods. The finished product storage room is equipped with cabinet air conditioner, which mainly cools the rice noodles in summer.

The processing of rice noodles seems simple, but there are many tricks in it. If the details of individual links are not handled properly, qualified products may not be produced.