The production of vermicelli has a long history. According to historical records, it has a history of more than 300 years. Vermicelli is made of high-quality starch as the main raw material, combined with traditional technology and modern technology. Its silk strips are even and thin, pure and bright, neat and flexible, white and transparent, soft when boiling water, mushy when boiled for a long time, tender and delicious to eat, smooth and chewy, and unique in flavor. Vermicelli is rich in protein and starch. It can be used with all kinds of vegetables, fish, meat, poultry and eggs to cook Chinese and western home cooking and banquet dishes. It can be eaten in spring, summer, autumn and winter, and can be cold, stir-fried, stewed and fried. It is a good product for cooking and cold salad in family and catering industry. Processing vermicelli with starch has a history of at least 1400 years in China. According to Qi Yaomin's Book written by the Northern Wei Dynasty, the methods of milling are soaking rice, washing vinegar to make nitrogen, cooking, bag filtering, stirring sticks, standing and clarifying. In Song Dynasty, Chen Souda wrote "Crushing Green Beads" in Ben Xin Zhai Shu Fang, which vividly described the making method of mung bean vermicelli.

Although there is a folk saying that Sun Bin invented the fan, there is no written record to support this statement. In fact, it is difficult to find out who invented it. It is the advanced technology and excellent quality that the working people of our country constantly sum up, improve and perfect in practice.

Origin:

There is a fan entry in Ci Yuan, which explains: "Also known as fans and online fans. One of starch products. Starch mainly comes from beans with high amylose content, such as mung bean, pea, broad bean, cowpea and adzuki bean, among which mung bean starch is the best product. You can also use sweet potatoes and corn as raw materials. General raw materials are made by soaking, grinding, extracting powder, gelatinizing, leaking powder, pulling pot, selecting powder, drying, soaking powder and hanging dry.