1, river noodles raw materials are rice, rice will be ground into rice paste, and then add other powder (potato flour, there are also added raw flour), on the cage steaming into a slice, cool, and then cut into strips, basically finished. Chaoshan Kuey Teow is made of similar ingredients and methods as river vermicelli, and is also made of rice syrup. The biggest difference is that the rice syrup for kuey teow occupies a larger proportion than the river noodles, and the proportion of the other noodles is kept to a minimum as far as possible.

2. Kuey teow has a heavier rice flavor and is opaque milky white in color. Kueh Teow is usually thicker and narrower than river noodles. It has a smooth and crisp texture and breaks easily when overcooked. Due to the mixing of other powders, river noodles have a greater taste of powder, the color tends to be transparent, the texture tends to be soft and sticky, and the elasticity is better and not easy to break.

3. River vermicelli is wide and often has two high and obvious lines at the edge, making the center part look concave. Moreover, river vermicelli is usually smooth on one side and rough on the other, which can be seen at a slight glance. The front and back of the kuey teow are the same on both sides, straight smooth and bright, without those bumpy and uneven things, the color is milky opaque, pinch slightly hard, not so big elasticity.