You have to get to know rice rolls first. Rice rolls fans are the body, soup is the soul, and they are indispensable. There are three kinds of rice rolls now, one is rice rolls mixed with powder, the other is rice rolls made of rice pulp made by machine, and the third is rice rolls made of rice pulp ground by stone mill. The first two kinds of vermicelli are too tender and slippery, so they can only be cooked and eaten now, and will turn into a lump later. Because these two kinds of rice slurry are made at high temperature, which destroys the structural molecules and nutritional value of rice, it can't be stored for too long, packed home, and has no taste of fresh food at all. The stone mill grinds the rice slurry slowly at low temperature and low speed, completely retaining the fragrance of protein, vitamin B 1, B2, phosphorus, iron, calcium, nicotinic acid, lysine and other minerals in the rice, without adding any food additives. Master Bai's stone mill rice rolls has truly made the powder skin as white as snow, as thin as paper, crystal clear, delicate and smooth in taste, edible both hot and cold, and not hard and sticky.