Raw pressed rice flour is also known as raw pressed powder. The most traditional raw rice flour is from Pujing Town, Nanning. The raw rice flour is famous for its soft, slippery, fragrant and slightly different slightly acidic.nThe formation of this slightly acidic acid is not added to the edible acid vinegar, but is naturally formed by the action of a yeast that can help the food to be digested during the processing of the rice flour. The raw pressed powder (rice flour) is fermented, acidified馊馊 is the unique taste of raw pressed powder, which is the taste of rice flour itself. "It is necessary to eat this kind of 'sweet taste' when eating raw rice noodles. That is authentic."