Hello, handmade fresh vermicelli and wide vermicelli formula: 80 kg potato (sweet potato) starch, 20 kg cassava starch, 0.6 kg Jinyuan (for manual use only), 50-200 kg warm water at 50-55 degrees (different starch varieties add different amounts of water). Process: Mix gluten raw materials with all starch. Take 5 kg of starch and paste it with 2-3 kg of cold water, and thicken it with 10 kg of boiling water. Mix the hot paste with other starches, and add the remaining warm water to form dough. Cool to 25 degrees, put into a powder leakage machine, leak the vermicelli into a boiling water pot and cook. After the vermicelli floats, take it out and put it in cold water for cooling. Then, curing in the shade for 8- 12 hours, soaking, kneading, draining the surface moisture, and vacuum or sealing packaging.