Rice noodle, a traditional snack of Han nationality, is called rice noodle in Yunnan and rice noodle in other parts of China. In the ancient cooking book "Food Times", the record of rice noodles is "charm". People are used to calling rice noodles "sour rice noodles", "sour rice noodles", "dried rice noodles" and "rice noodles". Rich in carbohydrates, vitamins, minerals and enzymes, it has the characteristics of rapid and uniform ripening, non-rotten cooking, refreshing and smooth taste, non-turbid soup after cooking and easy digestion, and is especially suitable for leisure fast food. Rice flour is made of rice. Their cross section is long and round. They are white and tough. After cooking in boiling water, take it out and put it in the broth. Generally, chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil and meat sauce are mixed and eaten while it is hot. The vermicelli is similar to it, but it tastes different.