It is also called sago rice, sago rice, shemue noodles, and sha gu rice. The most traditional is the starch extracted from the pith of the sago palm tree, which is made by hand processing. In coastal areas such as Guangdong, it is also called sago rice and sago rice. Sago rice is produced in the Nanyang Islands. It is a starch produced from the pith of the palm tree sacred wood, using the common starch method, after crushing, sieving and filtering, repeated rinsing, precipitation, and drying. When the starch is sun-dried to semi-dry, shake it into fine grains, and then dry it, it is sago rice. The white rice is called Zhenzhu sago, which is white and smooth, and has plenty of nutrition. These small dry, starchy granules are made from Me-troxylousagu (Me-troxylousagu) produced in the Far East. The sago rice is added to the milk pudding as a food for patients to eat. It can also be used as a cooking material, especially Nordic cuisine. For example, sago rice soup from Denmark.