Cabbage vermicelli can use Longkou vermicelli. To make cabbage vermicelli, you can use Longkou vermicelli or sweet potato vermicelli. Soak the vermicelli in hot water in advance for later use. There should not be too many vermicelli, which is about half of cabbage. Add the vermicelli and mix well. You can add a little more soy sauce, and the fried color is beautiful.

Product features:

Yantai, Shandong Province is a typical warm temperate continental monsoon region with four distinct seasons, moderate wind, suitable temperature, low air humidity, long sunshine time and unique microbial system, which is suitable for Longkou vermicelli production.

Longkou vermicelli is even and thin, pure and bright, neat and flexible, white and transparent, soft when cooked in water, unbreakable when cooked for a long time, tender and palatable to eat, smooth and chewy. According to the current national standards, Longkou vermicelli cannot use any additives in the production process.

Longkou vermicelli is one of the traditional specialties in China with a long history of production. According to historical records, it has a history of more than 300 years. Zhaoyuan was the earliest place of birth, and then it gradually developed to Longkou, Penglai, Laizhou, Qixia, Laiyang and Haiyang.

The export of Longkou vermicelli can be traced back to more than 100 years ago. After the opening of Longkou Port in the fifth year of the Republic of China (19 16), the vermicelli was directly transported to Hong Kong and Southeast Asian countries.

At this time, most of the fans produced by Zhaoyuan and Longkou were sold to Longkou vermicelli Village, and Longkou became a distribution center for fans, hence the name Longkou vermicelli. Because of its good raw materials, suitable climate and fine processing, its product quality is excellent, and it is called "the crown of vermicelli".