Rice flour, a special snack of Han nationality, is a very popular food in southern China. Rice flour is a strip-shaped and filamentary rice product made by soaking, cooking and layering rice, rather than a powdery substance made by grinding rice in the sense. The texture of rice flour is flexible and elastic, and it does not paste soup when cooked, and it is not easy to break when fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, 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 rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, generally: rice-elutriation-soaking-pulping-steaming powder-tabletting (shredding)-re-steaming-cooling-drying-packaging-finished products.

There are many theories about the origin of rice noodles. One is similar noodle food, which was made by northerners who fled to the south during the May 4th Chaos in ancient China. There is also a saying that when Qin Shihuang attacked Guilin, because the soldiers in the north were fighting in Guilin at that time, they couldn't get used to the rice in the south, so people at that time ground rice into powder and made noodles to alleviate the soldiers' homesickness.