"the fragmentary rice dough" means not a round dough but the 散碎的dough. how to describe 散碎的 First workers soak the high-quality rice in water for several hours. After soaking, they grind the rice and water into milky rice mash, and pour the milky rice mash into a cloth bag to strain off the water until it becomes a smooth rice dough. Now the rice dough can go into the fermentation tank. When the fermentation is completed, workers roll the dough into dough balls and steam them. When the dough balls are half steamed, they can be removed from the steamer and blended into the fragmentary rice dough. Then the rice dough is injected into the rice noddle mould under pressure and the fresh-extruded rice noodles are finally ready. Unlike most rice noodles, the freshly extruded rice noodles are very soft because they are prepared on the spot and have no gelatin or preservatives. Besides, they taste a bit sour due to the fermentation process, which improves your digestive health.