While both rice vermicelli and rice noodles are made of rice, they are very different from each other in terms of look and taste.

Rice vermicelli:

There are more forms, the most common being round vermicelli that is slightly thicker than rice noodles.

The texture is harder and takes longer to cook in boiling water.

The flavor is heavier.

Generally produced in Jiangxi and Hunan.

Rice noodle:

It is made 100 percent from rice, so it tastes fluffy. Rice noodles are made from 70 percent rice and 30 percent potato flour, so they are more sinewy.

The texture is flexible, elastic, boiled soup is not paste, dry fried is not easy to break, with a variety of dishes or soup ingredients for soup or dry fried, smooth and flavorful.

The texture is fine, and the bite is tough in the mouth after cooking.

Generally produced in China's Yunnan and Guizhou.

Rice noodles: a traditional Han Chinese snack, called rice noodles in Yunnan and rice vermicelli in other parts of China. Rice noodles are made of rice, long, round cross-section, white color, toughness, slightly boiled in boiling water and then fished out, put into the broth, usually mixed with chopped green onions, soy sauce, salt, monosodium glutamate, oil, spicy, meat sauce, eaten while hot. Vermicelli is similar to it, but has a different texture.

The ancient book of rice noodles: the ancient cookbook "food times" in the record of rice noodles for "charm". People used to call the rice noodles "sour milk rice noodles", "sour noodles", "dry rice noodles", "rice noodles". It is rich in carbohydrates, vitamins, minerals and enzymes, etc., and has a rapid and even cooked, not rotten, smooth and tender, cooked soup is not cloudy, easy to digest the characteristics of the meal, especially suitable for casual fast food.

Nutritional value of rice noodles: good quality rice noodles are nutritious rice noodles are rich in carbohydrates, vitamins, minerals and enzymes, etc. has a cooked quickly and evenly, resistant to cooking does not rot smooth and tender after cooking soup is not cloudy and easy to digest, especially suitable for hot pot and casual fast food. Tips rice noodles in the soaking process of nutrition is easy to lose, so rice noodles with a variety of vegetables, meat, eggs and apoptosis to increase the nutrition of the appropriate seasoning at the same time can make the rice noodles delicious. "Some people say that eating a bowl of rice noodles is equivalent to eating a plastic bag" This claim has no scientific basis unless the rice noodles are counterfeit.

Rice vermicelli: a Han Chinese specialty snack that is very popular in southern China. Rice noodles to rice as raw materials, soaked, steamed and pressed and other processes made of strips, filaments, rice products, rather than the lexical understanding of the rice as raw material to grind made of powdery materials. Rice flour texture flexible, elastic, boiled soup is not paste, dry fried is not easy to break, with a variety of dishes or soup code or soup ingredients for soup or dry fried, smooth and flavorful, by the majority of consumers (especially southern consumers) favorite. There are many varieties of rice vermicelli, which can be divided into rows of rice vermicelli, square rice vermicelli, corrugated rice vermicelli, silver wire rice vermicelli, wet rice vermicelli and dry rice vermicelli.

Origin of rice vermicelli: One theory is that it is a noodle-like food produced by the people in the north who took refuge in the south during the period of the Five-Hu Rebellion in ancient China. Another theory is that when Emperor Qin Shi Huang attacked Guilin, as the soldiers in the north were fighting in Guilin at that time, they were not used to eating southern rice, so the people at that time used the rice to grind into powder and make it into the shape of noodles to ease the homesickness of the soldiers.