Fearing the disappearance of rice noodle culture, Guo Yuanyuan established Old Pot Farm in 2000 in order to preserve the local culture. In 2015, the baton was handed over to the next generation, and is currently managed by his son Guo Youhao and daughter-in-law Wang Yiyi. Old Pot Farm imports Zai Lai Rice to make rice noodles. Rice goes through selection, multiple rinses, draining, grinded to fine powder, knead into rice balls and steamed till half-cooked, then crushed and stirred into ricedough, pressed into flakes, rolled into cylinders and pressed into shreds. The end-product is rolled into a circle and steamed, then kneaded, and finally cut into pieces, reorganized, air-dried, dryness and weight measurements are taken, and packaged, A total of 19 steps are taken before rice noodles can be made.

Old Pot Farm has set up a rice noodle museum to showcase the history of Hsinchu rice noodle houses. Utensils for making flour, from the ancient stone grinder, the traditional stove, and even the rice noodle cart from Hui’an, Fujian are on display for visitors to see the laboring process of rice noodles production before the use of machines.