FAQ

The international ordering process generally proceeds as follows:

1. Order and Item Confirmation: Includes specifications, quantities, and shipping information.
2. Preparation and Packaging: Preparing stock based on packaging units (e.g., bags/cartons).
3. Selection of Shipping Method: Air freight, sea freight, or cross-border courier (depending on destination and requirements).
4. Customs Clearance and Export Documentation: Preparing necessary documents according to the destination country's regulations.
5. Dispatch and Tracking Information: Providing a tracking number after shipment for easy inquiry.

Customs inspection probability of the destination country

• Peak logistics seasons (Holidays / Black Friday / Before Lunar New Year)
• Shipping addresses in remote areas or secondary cities
• Whether items and quantities require partial shipments

Key Summary

1. Small urgent orders → Air Express
2. Bulk distribution → Sea Freight
3. Local distribution available → Prioritize local delivery

1. Air Express (Express/Air)
   
   Best for: Small quantities, urgent orders, sample orders
   Features: Fast delivery, higher cost
   
   
2. Sea Freight
   
   Best for: Bulk orders, wholesale, channel restocking
   Features: Low cost, longer lead time
   
   
3. Local Importer/Distributor Delivery
   
   Best for: Existing local distributors or food service procurement
   Features: Localized restocking, stable lead time

Long dry rice vermicelli is fragile, but proper cartoning and cushioning materials can significantly reduce breakage.

Standard brand packaging—whether in boxes or bags—is secured within the carton to minimize movement.

• Original factory cartoning (to minimize internal movement)
• Internal cushioning (paper, bubble wrap, etc.)
• Moisture-proof outer packaging (to prevent impact from long-distance humidity)

1. Check if the outer box is damp or damaged.
2. Check if the inner bag/packaging is intact.
3. Check for excessive breakage of the rice vermicelli (minor breakage is considered normal transit wear and tear).

Storage conditions: Keep dry; avoid high temperatures and direct sunlight.

Key Summary

1. Transport breakage is primarily controlled through "secure cartoning + moisture-proofing."
2. Three-step receipt check: Outer box → Inner packaging → Product integrity.
3. Storage keys: Cool and dry place, sealed against moisture.

Not necessarily. Whether you will be taxed mainly depends on:

1. The import food tariff regulations of the destination country.
2. The declared value and quantity.

Two common models:

1. Receiver Clearance (DDU / DAP)
   
   The receiver must cooperate by providing identification and/or paying taxes.
   
   
2. Delivered Duty Paid (DDP)
   
   The sender or logistics provider handles taxes and fees (requires prior confirmation).

• Commercial Invoice
• Packing List
• Product Origin Information (Made in Taiwan)

Provide ingredient lists or product specifications if necessary (for customs inspection).

Key Summary

1. Taxation: Depends on destination regulations and declared value.
2. Customs Responsibility: Confirm logistics terms before placing an order.
3. Documentation: Standard three-piece set plus product information on standby.

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."

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.

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.

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

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

Features: Absorbs broth quickly, smooth and silky texture.

• 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

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.

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.

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