The appearance of Hsinchu Rice Vermicelli is a bit like the familiar Lungkow Vermicelli, with a long and thin texture, which is tougher in texture and less easy to break, and slightly harder in texture than Lungkow Vermicelli, and stir-fried and eaten without sticking to the pan so easily as ordinary rice vermicelli, and the textures are all very good.

The Hsinchu rice noodles are famous with Hsinchu Gongwan, which is a famous product of Hsinchu City, Taiwan. The main reason why Hsinchu rice vermicelli is famous all over Taiwan is due to the special climate of the area. Every year, from the mid-autumn to the next year's Qingming, the northeast winds drive into Hsinchu, and then the terrain causes the winds to change abruptly to dry winds, which also creates the first famous product of Hsinchu.