Vermicelli is made of mung beans and peas, using local water resources, geographical climate and microbial system, and processed by traditional technology. The production of vermicelli has a long history, and the earliest literature records appeared in the Northern Wei Dynasty. In Qi Min Yao Shu written by Jia Sixie, the production method of starch vermicelli was recorded. "Mung beans are planted everywhere, ground into flour, filtered to get powder, and rubbed for food." The "rubbing rope" here is to make vermicelli. Ancient fans were also called "soup powder" and "powder cake". During the Song and Yuan Dynasties, the production technology of vermicelli has become increasingly mature. In the Ming Dynasty, the production of vermicelli was quite popular because of the abundant raw material resources and suitable climatic conditions in Shandong Jiaodong Peninsula. In the Qing Dynasty, the vermicelli processing industry centered on Zhaoyuan County developed rapidly and reached a stage of prosperity.

Longkou vermicelli is one of the traditional specialties in China with a long history of production. According to historical records, Longkou vermicelli has a history of more than 300 years, the earliest place of birth was Zhaoyuan, and then it gradually developed to Longkou, Pengcai, 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 1916, the vermicelli was directly transported to Hong Kong and Southeast Asian countries. At this time, most of the vermicelli produced by Zhaoyuan were sold to Longkou vermicelli Village, and Longkou became a distribution center for vermicelli, hence the name Longkou vermicelli.

Longkou vermicelli was protected in 2002. According to the regulations, vermicelli production enterprises in Zhaoyuan, Longkou, Penglai, Laiyang and Laizhou (the above five cities are all county-level cities under Yantai) can use the "Longkou vermicelli" to protect the original area after examination and approval. The national standard of Longkou vermicelli stipulates that only vermicelli processed with mung beans or peas can be called "Longkou vermicelli".

Second, product advantages:

Regional advantages: national geographical indication products, with non-genetic inheritance as technical guidance.

Cultural advantages: 300 years of history, 6 generations of ingenuity.

Advantages of raw materials: 100% pure beans, selected northeast high-quality mung beans and Canadian imported peas.

Quality advantage: non-GMO, strict quality control, leading technology.

Scale advantage: the world's largest Longkou vermicelli production base, the only listed company in the industry.

Third, the product selling point:

1. Raw materials: high-quality mung beans from Northeast China and peas imported from Canada are selected;

2. Quality: National laboratories escort and promise not to add any preservatives and additives;

3. Craft: traditional craft, gold craft ratio;

4. Sensory: the color is crystal clear, the taste is smooth and strong, and it is cooked for a long time;

Fourth, the dishes:

Suitable for cooking daily home cooking, stew, stir-fry, hot pot, soup, etc., and can make hundreds of dishes.

V. Other related content supplements:

1, origin advantage:

1, Shuangta Longkou vermicelli, refined by traditional technology, has never changed the traditional essence after a hundred years, especially Longkou vermicelli produced in Zhaoyuan. Longkou vermicelli produced by using the unique local natural geographical and climatic environment, water resources and unique microbial system is a good product among vermicelli.

2. Typical warm temperate continental monsoon climate, with four distinct seasons, moderate wind, suitable temperature, low air humidity, long sunshine time and unique microbial system, is suitable for Longkou vermicelli production.

2. Advantages of raw materials:

1, with peas imported from Canada and high-quality mung beans from Northeast China as the main raw materials, through the ingenious inheritance of six generations of Shuangta vermicelli, the best proportion was developed. No chemical additives were added in the production process, and the product was bright and white in color, smooth and strong in taste, and resistant to boiling and breaking.

2. The starch separated by acid pulp method is rich in probiotics, which has the functions of relieving summer heat, refreshing mind and prolonging life, and is the best health product.

3. Technological advantages:

Shuangta Longkou vermicelli is supervised by Master Guo Lantang, the sixth generation vermicelli inheritor and national non-genetic inheritor. With mung beans or peas as raw materials, high-purity starch is extracted by using the unique process of traditional acid slurry fermentation, and then refined through pasting, powder leakage, soaking, drying or drying.

4, production steps:

Pasting, stirring, vacuum (ensuring smoothness), powder leakage (vermicelli forming), curing (water temperature of 95 degrees Celsius), cooling, cutting, hanging, freezing (for 22-24 hours to reduce sticking and drawing), thawing, drying/airing, and packaging.

5. Other tips:

This product should not be eaten on an empty stomach