• A：

    Soaking before cooking is recommended for even heating:

    1. Soak in cold water for 10–20 minutes (adjust based on thickness).
    2. The ideal state is when it's "pliable but not mushy."
  • A：

    Soup: Cook in boiling water for approximately 1–3 minutes (adjust based on thickness).

    Stir-fry: Soak until soft first, then stir-fry quickly to prevent the vermicelli from becoming mushy due to overcooking.
  • A：

    Perfect Soaking: Too short leaves it hard; too long makes it break easily.

    • Short Time, High Heat: Rice vermicelli cooks quickly; avoid prolonged boiling.
    • Season First, Add Noodles Later: Allow the vermicelli to absorb flavors without soaking in salty liquid for too long.
    • Branded Rice Vermicelli: Due to stable production processes and resistance to souring, it is much easier to master.

     

    Key Summary

    1. Soak first, cook briefly, and stir-fry quickly.
    2. Master the differences in thickness for success every time.
  • A：

    Xinhua Rice Vermicelli Factory offers multiple brand series and products, such as:

    1. Xinhua Series
    2. Shuanglong Rice Series
    3. Shuangfeng, Penguin, and other series
  • A：

    Rice Vermicelli Soup / Stir-fried Vermicelli / Hot Pot Ingredients

    Features: Absorbs broth quickly, smooth and silky texture.
  • A：
    • Thin Rice Vermicelli

      Best for: Clear noodle soups, quick stir-fries, cold salads.
      Features: Absorbs flavors instantly, fast cooking time.

    • Thick Rice Vermicelli

      Best for: Heavily seasoned stir-fries, braised noodles, pot-simmered dishes.
      Features: More durable during cooking, fuller and chewier texture.

     

    Key Summary

    1. For silky noodle soup → Chui Fen (Steamed Vermicelli)
    2. For quick stir-fry/fast cooking → Thin Rice Vermicelli
    3. For durability/chewy texture → Thick Rice Vermicelli
  • A：

    Based on the traditional rice vermicelli-making expertise of Hsinchu, Taiwan, Xinhua/Double Dragon Rice Vermicelli focuses on:

    1. Made in Taiwan: Authentic craftsmanship passed down through generations.
    2. Modern Automated Production: Ensures more stable and consistent quality control.
    3. Simple Recipe: Pure ingredients with a natural rice aroma.
  • A：

    The texture comes from the "ratio of ingredients + process control":

    1. The rice-based fiber structure of dry vermicelli absorbs broth and sauce effectively without becoming overly mushy.
    2. An integrated modern production process ensures consistent moisture and thickness in every batch, leading to stable cooking results.
  • A：

    The brand's production process emphasizes non-fermentation to avoid souring,

    which reduces irritation and makes it friendlier for those with sensitive stomachs.

     

    Key Summary

    1. Traditional Craft + Modern Production = Consistent Texture
    2. Non-fermented & Non-souring = Gentle and Easy to Digest