The entrance and exit of Longkou fans can be traced back to more than 100 years ago. After the opening of Longkou Port in five years of the Republic of China (19 16), the fans were immediately transported to Hong Kong and other countries in Southeast Asia. At this time, most of the fans made in Zhaoyuan and Longkou were sold to Longkou Fan Village, and Longkou became a concentrated place for fans, so it became famous as Longkou fans.
Because of its good raw materials, suitable climate and meticulous production and processing, the product quality is excellent, and it is called "the crown of vermicelli".
Notes and key points for Longkou fans:
To make traditional Longkou vermicelli, it is necessary to choose good mung beans or peas, which is the first step to ensure the pure taste of vermicelli, and only vermicelli made from these two raw materials can be called "Longkou vermicelli". Longkou's moderate water quality, moist and fresh air and abundant unexposed sunshine also provide an excellent natural environment for the production of handmade vermicelli.
The skill of making vermicelli by hand is quite complicated, commonly known as "coming in the pulp and going in the water", which requires rich "actual combat" experience. In the old days, people who opened a vermicelli workshop had to invite a master of vermicelli. Traditional manual milling is not only complicated, time-consuming and labor-intensive, but also needs to be carried out according to the season and climate. Among them, the step of "making dough" is the most important test of the craftsman's skill.
This is a process of fermenting raw pulp to produce high-quality starch. The quality mainly depends on the experience and understanding of the flour maker, which is mastered by the flour maker in the operation process and taught by mouth.
Reference to the above content: Baidu Encyclopedia-Longkou fans