Abstract: In this paper, the effects of four starches ( water caltrops, water chestnuts, arrowhead and lotus rhizome starch) on the texture properties, cooking properties and sensory evaluation of vermicelli, including the expansion, cooking loss, broken rate, adhesion, tensile strength and hardness were examined. The results indicated that the cooking characteristics of water chestnut vermicelli was the best, even better than the market vermicelli, which of arrowhead vermicelli and lotus rhizome vermicelli was the second, and water caltrop vermicelli was the worst; the hardness of vermicelli were in turn according to results: lotus rhizome vermicelli > water caltrops vermicelli > water chestnut vermicelli > mung bean vermicelli > peas vermicelli > arrowhead vermicelli > sweet potato vermicelli, indicated that the water chestnuts and arrowhead vermicelli were with moderate hardness, on the contrary, vermicelli of lotus rhizome and water caltrops were too hard to eat; sensory evaluation of vermicelli in turn was, peas vermicelli, mung bean vermicelli > water chestnuts vermicelli, arrowhead vermicelli > lotus rhizome vermicelli >sweet potato vermicelli > water caltrops vermicelli.Overall, water chestnuts and arrowhead were a good source of high quality vermicelli, fans of lotus root starch and water caltrop quality were bad, so lotus rhizome and water caltrop starch were not suitable to be separate for vermicelli.