Rice flour refers to strip and filamentary rice products made from rice by soaking, cooking and layering, rather than powdered materials made from rice by grinding. The texture of rice flour is flexible and elastic, and it does not paste soup when boiled, and it is not easy to break when fried. When cooked or dry-fried with various dishes or soups, they are smooth and delicious.
There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, generally: rice-elutriation-soaking-pulping-steaming powder-tabletting (shredding)-re-steaming-cooling-drying-packaging-finished products. In the south of China, because rice is rich and popular, southerners are used to eating rice, and dry food is hard to swallow, so rice noodles are generally made into noodle soup.
Although rice noodles are shaped like rice noodles, they are not rice noodles. For the definition of rice noodles, it should be said that rice is used as raw material, and raw materials such as sweet potato powder and potato powder are added to rice noodles (accounting for a large proportion), which makes the taste and preservation method very different from rice noodles. From the taste point of view, rice noodles are mostly "moist bones and muscles", while rice noodles are mostly "soft bones and muscles". The entrance of rice noodles is slippery and waxy. In particular, the difference between "sour rice flour" and "sour rice flour" is even greater. The entrance of acid powder is "acid cotton facilitation" and the entrance of acid rice noodles is "acid crisp somersault". "Dry rice noodles" are similar to "rice noodles", but the difference lies in whether rice is used as raw material. Rice noodles are easy to store, similar to "dried rice noodles". After drying, they can not only be stored for a long time, but also are not easy to deteriorate. Dried rice flour began to gradually replace sour rice flour because of its simple production, and dried rice flour was also made thinner and longer. Rice noodles in Yunnan are rice noodles, and rice noodles in other places are rice noodles. Rice flour is the product of rice flour spread, and it is the inheritance and development of rice flour. It is worth mentioning that beef noodles in Guizhou are also a good delicacy. However, when rice noodles are cooked instead of the "powder" in beef noodles, rice noodles can't stand this high temperature and are easy to break. Similarly, people who are used to eating rice noodles can easily distinguish "sour rice noodles", "sour rice noodles", "dried rice noodles" and "rice noodles" from the taste if rice noodles are not passed through 18 before eating.