Kuey Teow and River Vermicelli are both rice-based foods made from rice, but they differ significantly in the color, texture, powdery taste and dryness of the finished product. First of all, kuey teow is opaque and milky white while river vermicelli is crystal clear. This is due to different treatments during the production process. Secondly, the kuey teow is thicker and has a fuller texture, which is called "full mouth" by the Chaoshanese, whereas the river vermicelli is thinner and has a soft and sticky texture, with better elasticity and is not easy to break. This is because kuey teow takes a longer time to steam and cook while river vermicelli takes a shorter time to steam and cook. Thirdly, kuey teow has a heavier proportion of rice syrup without adding much potato flour and starch, thus kuey teow has a heavier rice flavor; whereas river vermicelli has potato flour and starch added on top of rice syrup, thus river vermicelli has a more powdery flavor. Finally, both kueh kueh and river vermicelli can be dried in the sun, but since kueh kueh is thicker, it has a fuller texture when dried in the sun.