Vermicelli is a specialty traditional food popular in southern China as well as in Shandong, which is a collective name for thin slices of food made from rice, sweet potato starch, mung bean starch, potato starch, fava bean starch, etc. It was first documented in the Northern Wei Dynasty's "The Essentials of the Qimin Art. Vermicelli has a fresh vermicelli, dry vermicelli two kinds of fresh vermicelli can be eaten immediately, dry vermicelli easy to store for transportation and marketing.

The production method of vermicelli is starch and water stirred into a paste, the pot with water to boil, put the thickened starch into a stainless steel pot smaller than the pot, spread the bottom of the pot, the pot into the pot of boiling water on top of the pot of hot water, and then use the hot water in the pot of the dry batter, and then quickly put the pot out of the cold water, with chopsticks along the walls of the pot along the bottom of the pot to pick up a vermicelli, a vermicelli on the good.