Dry vermicelli first soaked in cool water to soften, about 30 minutes or so to soften, then blanch, and then rinse with cool water to cool, fish out and drain the water can be. The powder is a popular traditional food in both the northern and southern regions of China, and was first recorded in the Northern Wei Dynasty "Qimin Essentials". It is made from rice, sweet potato starch, mung bean starch, potato starch, fava bean starch, etc. It is a collective term for thin slices of food.

Dried vermicelli is first softened with cool water, about 30 minutes to soften, then blanched, then cooled with cool water, fished out and drained. The vermicelli is a popular traditional food in both the northern and southern regions of China, and was first recorded in the Northern Wei Dynasty "Qimin Essentials". The vermicelli is made from rice, sweet potato starch, mung bean starch, potato starch, fava bean starch, etc., made of thin slices of food collectively.