Vermicelli and rice vermicelli are distinctly different in terms of taste, ingredients, and cooking methods. The following is my personal opinion of the two:

Taste is different: rice vermicelli made by a variety of processes of strips, silk-like rice products, the taste is more slippery, the texture is pliable, flexible, boiled not paste soup, dry frying is not easy to break; while the fans are mainly hot or cold, the taste is soft and smooth, the texture is softer.

Raw materials are different: rice noodles are made of rice; fans are mainly made of mung beans and sweet potato starch.

Different cooking methods: rice vermicelli is mainly hot or boiled, and can be combined with various ingredients and seasonings to make different flavors of rice vermicelli soup or stir-fried rice vermicelli; whereas vermicelli is mainly cold or used as an ingredient in hot pots and so on.

Overall, although both vermicelli and rice noodles are common ingredients, there are obvious differences in taste, ingredients and cooking methods. The specific choice of which ingredient to choose can be determined by personal taste and cooking needs.

Vermicelli and rice noodles are both traditional Chinese foods with a long history and rich regional characteristics.

Vermicelli: Vermicelli are produced mainly in different parts of China, and each region has its representative specialties. For example, Fujian Xianyou's yellow meat betel taro vermicelli, Shandong Caoxian mung bean cold noodles and other traditional snacks. The specialties and production methods of different regions are also slightly different, so you can buy and consume the vermicelli according to your own taste by choosing the one that suits your palate.

Rice vermicelli: rice vermicelli in the late Qing Dynasty Republic of China is mainly popular in the Yangtze River, Pearl River Basin, the southeast coast and Taiwan, Hainan and other rice-producing areas. Today, the following types of rice noodles are common: rice noodles in sour syrup, rice noodles in dry syrup, river noodles, intestinal noodles and rice skins.