Zhaoyuan City is the birthplace and main production area of Longkou Vermicelli, the traditional handmade production technique of Longkou Vermicelli is the cultural heritage invented by the people of Zhaoyuan and inherited and used for more than 300 years. 1860, Zhaoyuan Vermicelli relying on the production of this technique began to be loaded by Longkou to be transported by ship, so it is also known as Longkou Vermicelli and up to now the local people still prefer to use peas and mung beans to produce Vermicelli. Until now, local people still prefer vermicelli made from peas and mung beans.
“According to the standard requirements, only vermicelli produced with peas and mung beans as raw materials, using local water resources and microbial environment, and acid pulp method can be called Longkou vermicelli.” To many people, peas are green, but they actually come in yellow and white. A small yellow pea, how it is processed and produced into crystal clear vermicelli?
Vermicelli can be found in all eight major cuisines, and chefs favor it precisely because it is a simple material that can easily absorb the flavors of the ingredients it is paired with. In the traditional technique, the production of vermicelli is divided into three hand-operated processes of pushing, leaking and sun-drying vermicelli, which consist of a dozen of strictly standardized procedures such as blanching beans, grinding, filtering, fetching vermicelli, battering, thickening, leaking vermicelli, managing vermicelli and sun-drying vermicelli, etc., and is all based on the sense of touching, feeling, and other sensory experiences. LUXIN food using advanced mechanization, factory and standardized production, from raw materials to the production of the whole process of monitoring, to ensure the quality of the product, the yield is also greatly improved.
“Although it is said that the use of some modern equipment, but we did not abandon the original process, but only with the current equipment and detection means, including standardization, digitalization of a control method to produce our fans, so that we from the workshop to the traditional material and cultural products of a transformation, re-creation of the factory and industrialization of a transformation.” Relying on machinery and other modern equipment to improve the utilization rate of starch in the production process of vermicelli, modern production processes and testing methods, more intuitive to ensure the quality of production, but also greatly shorten the time for finished products to leave the factory. Zhaoyuan, as the largest production base of Longkou vermicelli in China, produces more than 200,000 tons of Longkou vermicelli annually, which sells well in China and more than 50 countries and regions in the world.
Post time: Jul-18-2023