The difference between Buncheon and Rolled Vermicelli is that the ingredients used are different, and the meat is different. Rolled noodles are steamed in a hot pot into a thin round piece of noodles, and then with a special bamboo knife smeared with peanut oil, quickly fished out from the hot steaming cloth, and while hot, in the noodles add such as or fungus or mushrooms or doojiao mixed with minced pork and other kinds of fried dishes, and finally manually put the cooked dishes of the noodles rolled into a noodle tube. Buncheon is made by heating up a steamer and placing a sheet of rice on a large steamer basket. A muslin cloth is placed over a large steamer, brushed with oil, and a thin layer of vermicelli is poured on top. Season the rest of the meat and vegetables, such as beef, pork, vegetables, shrimp, etc., and spread a line in the middle of the batter. Then put on the drawer on high heat and steam for about three minutes, open the pot and take out. Put the gauze on the table, gently scrape the flour with a knife, put it into a roll, and pour a spoonful each of soy sauce and cooked oil flavored with water and sugar on the top, then it is ready. The meat for the rolled noodles is cooked, and the meat for the bundle of acquaintances is raw.