Glutinous rice is the most commonly produced type of rice in China, with main production areas including Guangdong, Hunan, and Sichuan provinces.It appears light grayish white, semi-transparent, has less stickiness but high expansion capacity, and has a higher yield rate when cooked.Rice flourcan be considered the "noodles"of southern China,suitable for both snacksand main dishes.It can also be served as a main dish.

Nowadays in Yunnan,"rice noodles"are made using two methods:

1. By fermenting rice and then grinding it, known as "sour brine rice noodles", this method is complex and time-consuming but results in good texture, smoothness, and sweetness with a subtle fragrance of rice.Riceis used,

and then fermented before being ground into flour. This traditional method produces rice noodles with better texture.2. By grinding the rice directly into powder and then using machinery to press it at high temperature, called "dry brine rice noodles", these can be dried into "dry rice noodles" for convenience in storage and transportation.These are steamed or boiled before use.

3. Dry brine rice noodles have better texture and aroma compared to the former method but lack the distinctive flavor of sour brine rice noodles.