Vermicelli is an alkaline food. Our common alkaline foods include chayote, almonds, chestnuts, bamboo shoots, and kelp. Vermicelli is a filamentous or strip-shaped dry starch product made from rice, beans, potatoes and miscellaneous grains. Vermicelli processing has a history of more than a thousand years in my country and is produced in various places. It is gray-white, yellow or tan and is a dry product.

Vermicelli has good flavor attachment. When stewing soup, add some vermicelli to absorb the flavor of the soup perfectly. The cooked vermicelli has a smooth and elastic texture and can be made into delicious dishes with vegetables, pork, chicken, etc.

Vermicelli can be stewed, stir-fried, boiled and served cold, made into steamed buns, or steamed with vermicelli to make a special food called "stewed rice noodles." Pork stewed vermicelli, ants climbing a tree, steamed buns stuffed with chive vermicelli, these are all common ways to make vermicelli.

Vermicelli is a very easy-going food. It can be paired with many foods and can be cooked in a variety of ways to make a variety of hot and cold meat and vegetable dishes, stir-fried, braised, fried and steamed. Vermicelli can be cooked in various cooking methods such as stir-fried, boiled, steamed and cold. Vermicelli has an inconspicuous appearance and is simple to make. It is one of the must-have foods at home.