Chinese noodles made from rice or mung bean starch do not generally contain salt. The crops cultivated include paddy, cotton, sugarcane, and pulses like urad and mung bean. The sweet one is filled with mung bean. Mung bean vermicelli is commonly used in Chinese cuisine. Mung bean sprouts can be microwaved or stir fried. Mung bean sprouts are used widely in Indonesian Cuisine. Ingredients can include rice, coconut and mung bean. In China, cellophane noodles are usually made of mung bean starch. Mung bean sprouts are extensively cultivated and consumed in East Asia. Noodles are usually made from either rice flour, wheat flour or mung bean flour. Mung bean paste should not be too dry either. In Indonesian cuisine, it is called "onde-onde", filled with sweetened mung bean paste. Jidou liangfen is another flavor of mung bean jelly food in Yunnan, in southern China. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China. As its name implies, it is filled with sweet split mung bean paste.