The noodles are made from a mixture of ground rice flour from glutinous or non-glutinous rice and water, but sometimes combined with cornstarch to reduce breakage during cooking
The noodles may be stir-fried, scalded and flavored with a mixture of sauces, cooked in soup or cooked dry in a clay-pot.
As with most Chinese noodles, it can be served for breakfast, lunch or dinner as a main course or supplementing a rice meal.