Seto powder: a kind of long vermicelli made by mixing sticky rice flour polished with rice with hot water. Udon: A kind of Japanese noodle made from wheat, which has special regulations on thickness and length. Spaghetti: spaghetti (Italian: spaghetti) A coarse noodle made by grinding durum, the hardest wheat variety, in south-central Italy. Guilin rice noodles: the best rice is ground into pulp, bagged, filtered and dried, stuffed into powder balls, cooked and pressed into round roots or sheets. Round said rice noodles, flaky said cut powder, commonly known as rice noodles. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = It seems that the main reason is the difference in raw materials, and some rice has plenty of noodles. The rest may be the difference between the marinade and the soup head.