1, Sichuan flour: Sichuan flour is mainly made of common sweet potatoes, that is, sweet potatoes.

2. Wide flour: Wide flour is mainly made of sweet potato and other kinds of potatoes.

Second, tastes and characteristics are different.

1, Sichuan flour: Sichuan flour tastes q-elastic, does not rot after cooking for a long time, and is suspended above the soup base after cooking, which is convenient to eat.

2, wide powder: the strip is uniform, transparent, not rotten after long cooking, smooth and nutritious.

trait

The widest width of the wide powder can be 3 cm. It won't rot for a long time, and it tastes thick and q-elastic, suitable for hot pot cooking. The color is transparent when cooking. Wide noodles are made of sweet potatoes and are healthy food. Eating too much will not make you fat, which is suitable for petty bourgeoisie girls who love beauty. Sweet potato processing vermicelli has a history of more than 100 years, and its various vermicelli, vermicelli and starch are sold well all over the country, which is a symbolic protected product in chinese national geography.