Rice crust powder, also called mung bean powder, is a very unique food in Tongren area. It's the same as ordinary rice noodles. Cooked in a pot, fished into a bowl and eaten with various whistles of oil, salt, sauce and vinegar, but the method and taste are very different from ordinary rice noodles.

Different from the production of ordinary rice flour, the main raw materials needed for the production of crispy rice are mung beans, glutinous rice and rice. Soak mung beans, glutinous rice and rice, mix them and grind them, then filter them to make the juice moderately viscous, then scoop up a spoonful of juice, spread it evenly on a hot pot, expose it after a few seconds, and then burn a spoonful. The flipping process of this crispy rice noodle is very similar to the Guiyang snack "Silk Doll". When making, be sure to master the temperature. The vermicelli was not cooked when the fire was small. When the fire is big, the fans will paste again, so it is necessary to control the paste time. If the time is too long, the vermicelli will burn too dry and break easily.

After the vermicelli is branded, let it cool, and then it can be folded and cut into strips.

Cut crispy rice noodles are eaten in the same way as ordinary flour and noodles. After the pot is cooked, take it out and put it in a bowl. Add seasoning according to your personal preference. However, it should be noted that the crispy rice flour is basically cooked in the baking process, so the cooking time in the pot will not be too long.

Because the crust of crispy rice flour is thick, it is easy to absorb sauce after adding seasoning, so the taste is rich. In addition, its eating method is simple and fast, so it is deeply loved by Tongren people. Many Tongren people who work outside the home never forget to order a bowl of rice crust powder from street stalls after getting up.