Emerging rice noodles have a long history in the emerging era. As early as the Tang Dynasty, emerging people used rice as raw material, and used high-quality spring water, which was washed, soaked, refined, dehydrated, pulped, steamed, extruded, and pressed. Rice products produced by a series of processes such as cooling, loosening, cutting, re-steaming, washing, molding, and drying. The rice noodles produced by this traditional process are very particular about the heat and experience. They are characterized by: the fans are smooth and transparent, the appearance is uniform, the strips are arranged in a square shape, and they have a strong rice flavor, which can be boiled, steamed, and can be cooked. Stir-fry, can be fried, flexible and delicious, and "fried and not rotten, boiled without paste", can also be accompanied by different soups or other condiments, to bring out food suitable for everyone's different tastes, all kinds of food, no entry, flexible It is soft and smooth, with a mouthful of fragrance and a feeling of endless aftertaste. It is the best of rice flour products.

Xinxing Yumei uses high-quality green plum produced by Xinxing County as an all-natural raw material. It inherits the traditional folk traditional pickling process, with excellent quality, complete fruit shape, large grain thickness, wrinkles, clear texture, good-looking, soft texture and slightly Resilience, aroma, sweet, sour, salty flavor in one, long aftertaste.