1, is the product that is ground into powder from Laimi (also called Laimi). Because of its low viscosity, it is often used to make pastry products with loose structure after cooking, such as bowls, radish cakes and river noodles.

Rice comes again, which is what Taiwan Province calls it, that is, japonica rice. In Lailai rice noodles (also called Lailai rice noodles), that is, sticky rice noodles, in order to make the sauce sticky and easy to stick, the sauce is often added to Lailai rice noodles. The difference between it and white powder lies in the transparency and tightness of the taste after the sauce is formed. Therefore, Lailai rice noodles with a loose taste are often used to make snack dipping sauces such as common rice cakes and meat dumplings dipping sauces.

2, the pronunciation of bowls wan guǒ, that is, bowls and cakes.