Soaking method: after preparing a little warm water, add 1 tsp white vinegar and 1 tsp salt into the warm water and stir well. Put the yam vermicelli into warm water, finally add a proper amount of starch into the bowl, continue to stir the starch and vermicelli, cover it and soak it in warm water for about 5 minutes.

Yam vermicelli is different from other usual vermicelli, and does not need to be soaked. Yam vermicelli is made by hand with wen county authentic iron stick yam, which inherits the old ancestors' skill of leaking gourd ladle. Mixing flour, leaking flour, fishing flour and hanging flour are all traditional operation methods, and the nutrients of yam are preserved to the greatest extent.

3 kg of iron stick yam can only be made into 1 kg dry powder strips, which are very elastic, smooth in taste and soft and waxy in Q after being boiled for a long time in water. You can cook hot pot, pork and cabbage stewed vermicelli, hot and sour rice noodles, braised dishes, fried vermicelli with minced meat, steamed buns, mustard cold vermicelli, spinach cold vermicelli and other delicacies, and stew, stir-fry and cold vermicelli will do, so that you will never get tired of it.