Vermicelli is one of the specialties of the town of Chu Village, and the processing of vermicelli has a history of many years in Chu Village, but the real large-scale production of vermicelli was after 1970, and flourished around 1990.

Sweet potatoes are the main raw material for processing vermicelli, and since sweet potatoes are abundant in Chucun, the first feature of vermicelli produced is the large amount of vermicelli, at the time of production, almost every family processes vermicelli, and more than 100,000 pounds of vermicelli are exported every day, and the bazaar has almost become a special bazaar for vermicelli; secondly, it is a white vermicelli, and vermicelli that are purely white (white) are not the best, and the green-white vermicelli are the best, and there is no black spot on them; thirdly, it is a handheld non-crisp, tough, strong, and resistant to cooking; thirdly, it is not brittle. The third is that the hand grip is not brittle and broken, with toughness, corner strength, and resistance to cooking. The silk is thick and thin, the 1870s and 1880s, the production team for the processing of the main body, the prevalence of flat thick fans, also known as vermicelli, into the eighties, due to a large number of exports (outsiders like fine silk) fans will be uniformly fine, there is a "Chu Village fans as fine as hair, white as silver," said.

Vermicelli processing shall be pure starch, its nutritional value needless to say, the main thing is that its taste is very good, smooth and refreshing, the corner of the strength of the moderate, by the people's favorite.

Chu Village fans are easy to eat, soaked in boiling water, soft and cold or meat stir-fry, soup can be done, especially with it to do beef and mutton soup auxiliary, the flavor is more wonderful. To the winter, came to the Chu village beef, mutton soup hall, called on a bowl of soup, while hot and spicy slurping on the two mouths, with chopsticks up a strand of vermicelli entrance, and then drink two white wine, the whole body heat, body and mind invigorated, really is a wonderful enjoyment.

There are many production processes for vermicelli, and they are very technical. There are two main processes.

One is the extraction of starch.

First of all, the mature sweet potatoes will be washed, crushed, and then into the water filtering water, filtered into the vat or pool containing starch water and then after precipitation, put away the slurry and black oil powder, the following is the snow-white starch, and finally the starch scooped out of the cool and dry standby.

The second is the processing of vermicelli. First of all, the sun-dried or semi-dry starch sieve, a large basin to two (take turns to use) first take a certain proportion of starch (measured in pots) thickening (thickening also have to pay attention to) and put into the appropriate amount of alum powder and mix well; second is and noodles, will be thickened while the heat into the starch and mixing. Earlier and the noodles by hand, two or three people a basin, a few hands in the basin and kneaded hard, hard into the hot water, and thorough and even. Thickening powder moderate, thickening more powder less, the dough can not flow under the silk or fans appear bulging belly pimples, thickening less powder more, so that the fans into the pot immediately after the powder flowers or broken fans, so that the basin and good dough had to be scrapped and dug out, known as the steak pot, steak pot of dough had to be mixed into the future and many times and the dough in the dough, so reworking time-consuming and labor-intensive, so and the noodle is often a better technical personnel. In the late 1890s, mixers were used to reduce labor intensity.

Face and good after the success of the test scoop, then began to officially under the powder, a pot full of water, has been boiling waiting (not and good face and wait for the water to boil, because and good face cool, but also easy to peel pot) seven or eight division of labor, coordinated action, like a factory assembly line, which corner of the work of the slow will be nesting, affecting the quality of the powder, is often a pot of flour in one fell swoop is the best.

One person under the powder whacking scoop, also known as the scoop, scoop made of tin, cylindrical, with a handle, cylinder depth of about seven or eight centimeters, the two ends of the cylinder mouth diameter of 15 centimeters above and below, a mouth slightly larger upward, easy to load the noodles, a mouth downward, the cylinder mouth edge of the tin inside the volume, can be put into the bottom of the round scoop with a leakage of the hard iron made of iron, according to the needs of the replacement of the bottom of the bottom of the scoop under the thick silk, thin silk or flat silk use at will. Under the powder, and a good face to put a piece of the scoop in the ladybird, hit the ladybird standing or sitting in the pot, the powder scoop to the pot of water above, with a fist or wooden whack to the ladybird whack, the dough will be through the scoop eye under the leakage of silk into the water, to be the scoop of the dough down, and then immediately after someone to the scoop of the face, known as Tim Ladybird until the pot of dough to be added until the end of the. The dough in the basin must be rubbed and kneaded constantly to prevent it from becoming stiff. This is known as pan-fen or pan-face. Vermicelli is boiled in water and then floated (the water is kept boiling but not boiled) to prove that it is cooked (cooked without alum and not floated). A person fishing powder, also known as knife powder (silk), fishing powder people sitting in the whacking ladybird opposite, the right hand with a pair of long bamboo chopsticks or a long bamboo piece, will be boiled fans fished into the pot next to the cool water tank, the left hand in the water in the trend of the fans will be caught to run smoothly, a reverse a positive, into the hand, a hand full of hand for a handful of pinch off, passed next to the washing of the powder people. Wash powder people will receive the powder into the cool tank scrubbing, on the stick, and then into the other ice powder pool in the cold, fish out on the ground mat above the curved put known as squatting powder, and then wash and straighten, on the shelf, wash, ice, squatting powder are eliminated out of the pot of fans sticky, so as not to stick to the bar and the formation of the horse horse powder is difficult to consume. If there is no freezing, the powder is called wind stripe powder, wash the powder must be added to some wake up powder agent such as soybean oil and so on. In winter, there is ice under the powder, called ice bar powder, can be washed in the powder to save some of the process, is very convenient. Later, the technology has developed, the ladybird with a ladybird rack to put the ladybird, not hand-end, whacking with automatic hammer, ice powder with cold storage, plus the mixer with the noodles, it is also considered mechanized it. Later, there is a fan machine, which is faster and more convenient, but the flavor and cooking resistance of the processed fans are difficult to compare with boiled fans. Chucun fans pure flavor, inexpensive and beautiful, exported to all parts of the country, but also did bring a lot of benefits to the people of Chucun.