There is no difference in the essential materials and production methods of these two kinds of rice noodles. The only difference is the cooking method and name.

It is said that in 214 BC, Qin Shihuang sent his general to slaughter Sui in order to unify China. 500,000 troops fought in South Vietnam (in ancient times, the current southern part of Guangdong, Guangxi, Hunan and Jiangxi Province was called South Vietnam). Since most of the soldiers were from the north and were not used to eating rice, the soldiers' food intake dropped sharply. So we had to make grains from the south to the north. The cooks in the army ground the rice into powder and then rolled it into noodles. However, rice noodles lack gluten and are not as malleable as flour. As a result, the "rice noodles" made are easy to break, brittle, and difficult to form. Later, a stone nest was made with stones, and small holes were drilled at the bottom of the stone nest. The wet rice flour balls were then put into the stone nest, and then a wooden plug and a pole were used to press down hard. In this way, thin rice noodle strips will flow out from the small holes at the bottom of the stone nest. In addition, put a large pot under the stone nest, boil a pot of boiling water in it, let the rice noodles fall into the boiling water, and cook them for a while. This is the earliest "Guilin Rice Noodles". This rice noodle tastes similar to noodles and is very suitable for the taste of northern soldiers. In addition, it is easy to eat. You only need to boil it in boiling water and add seasonings. Therefore, it was very popular with soldiers and soon became a popular "fast food" in the army. Later, 8 spices and herbs including Sichuan peppercorns, tangerine peel, fragrant buds, cassia twigs, grass fruits, star anise, cinnamon and licorice were boiled into a thick juice, and a spoonful was added to each rice noodle bowl. It is both delicious and curative. It is the earliest marinade of "Guilin Rice Noodles". After that, a variety of spices are added to the marinade, and the ratio of each spice to herbs is the secret of each house. The meat dishes covered with "Guilin rice noodles" were mostly pickled or braised horse meat or horse offal at first. Because there were often casualties of war horses in the army at that time, the Huotou Army marinated or marinated the meat of the dead horses and covered each bowl of rice noodles with a few slices. However, horse meat and offal have now been replaced by pork and beef. Later, when "Guilin rice noodles" arrived in Yunnan, they evolved into "Crossing the Bridge Rice Noodles"; when they arrived in Hunan, they became "Changde Rice Noodles"; when they arrived in Guizhou, they became "Changwang Noodles"; when they arrived in Guangdong, they became "Shahe Rice Noodles" pink". "Guilin rice noodles" is famous for its unique flavor. The vermicelli is round, thin and flexible, the brine is delicious and mellow, and the meat and vegetables are fragrant and refreshing. Guilin people have eaten it as breakfast for a long time, and there are rice noodle shops everywhere in the streets and alleys. Eating rice noodles is inseparable from brine. The main reason why Guilin rice noodles have long been famous is the delicious brine.