rice noodles, also known as rice noodles, refer to strip and filiform rice products made from rice by soaking, cooking, layering and other processes, rather than powdered materials made from rice by grinding. Rice noodles are flexible and elastic in texture, and do not paste soup when boiled, and are not easy to break when dry-fried. They are cooked or dry-fried with various dishes or soup materials, which are smooth and tasty, and are deeply loved by consumers (especially those in the south). There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver silk rice noodles, wet rice noodles and dried rice noodles. Their production processes are similar, generally: rice-elutriation-soaking-pulping-steaming powder-tabletting (shredding)-re-steaming-cooling-drying-packaging-finished products.

Because rice is abundant in the south of China, it is popular. Southerners are used to eating rice, and it is difficult to swallow dry food, so rice noodles are usually made into noodle soup.

The eating methods and ingredients of rice noodles in southern China are different. Rice noodles in Guizhou are quite spicy, and almost all bowls of soup are red.

Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan Province are very famous.

Rice flour is a favorite food of Jiangxi people. There is almost no banquet without rice flour.

There are three specific baking methods.

Stir-fried food; Soup powder; dress cold food with sauce