Rice noodles and rice noodles are both made of rice, but from the look to the taste are very different.
Rice noodles are thin and tougher to bite in your mouth after cooking. Generally produced in Yunnan.
There are more forms of rice vermicelli, the most common being round vermicelli that is slightly thicker than rice noodles. Guizhou people eat rice noodles, but there are different tastes. Guiyang rice flour is more face, to be before the mouth inside the tread, and Anshun rice flour is more refreshing, not tough and hard but each root is quite strong, more flavorful. Anshun South Street has a beef noodle especially famous, guests come, with a sharp voice shouting "eat noodles or noodles, braised or stewed?"
This is the first time I've ever seen a beef noodle in a restaurant in Anshun.
Other forms of rice noodles have a large sheet of very thin flat rice noodle discs rolled into a roll, and then cut into a section with scissors to shake open and eat the cut (rolled) noodles (listened to a lot of this also did not figure out which word, sweat). There are also rice noodles that are specially made for stir-frying and so on.
Fresh rice noodles, cut noodles are scalded with boiling water, and then hit the condiments or add boiled broth can be eaten, and sometimes can be put in a casserole with more vegetables, seaweed, etc. to do the casserole noodles, especially good in winter. Guizhou people like to gather around a small stove with a large stove plate, the bowl on the stove plate,
Simple, convenient in Guizhou is the most common food.