Dry fishing fans | 300g

Classification:

Hometown Longkou Fans Series

The sweet and clear water, warm and clean air, and abundant sunshine provide an excellent natural environment for the production of Longkou vermicelli in the hometown.

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Detailed introduction

The traditional handmade production skills of Longkou vermicelli have a history of more than 300 years and have been included in the national intangible cultural heritage protection list. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Zhaoyuan people created a new technique of using mung beans to make vermicelli, which was divided into three manual operation processes: pushing powder, leaking powder and drying powder. In 1860, Zhaoyuan fans produced by this technique began to be loaded and shipped by Longkou, and were historically known as "Longkou fans".

The acquisition of every delicacy requires a long period of hard work and patience. Find the taste in nature, craft it through the years, and pass on the taste of happiness to all directions.

The sweet and clear water, warm and clean air, and abundant sunshine provide an excellent natural environment for the production of Longkou vermicelli in the hometown.

The processing of Longkou vermicelli seems simple, but it is actually complicated. The quality of Longkou vermicelli is affected by various factors, climate, temperature, water quality, and even the wind force during drying will affect the quality of the vermicelli, so the experience of the powder maker is very important.

From mung beans to wisps of vermicelli, it takes more than 90 processes. The formed Longkou vermicelli silk strips are uniform, pure and bright, neat and flexible, white and transparent, soft when cooked in water, not broken for a long time, tender and palatable, smooth and chewy.

Key words:

Jiaxiang Tans

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