Longkou Vermicelli is mainly made from mung beans or peas, which need to go through the acid pulp method of extracting starch, and is refined through the complicated and exquisite processes of battering, gravy picking, flour leakage, flour management and sunshine flour.

Longkou Vermicelli is produced on the basis of traditional craftsmanship and modern technology. The characteristics of Longkou Vermicelli are: the silk is even and fine, pure and bright, neat and pliable, white and transparent, soft when cooking in water, not broken after a long time of cooking, and it is tender and appetizing to eat and smooth and chewy, and according to the current national standards, Longkou Vermicelli can not be used with any additives in the process of production.