Traditional Production Technique of Longkou Vermicelli

The traditional production technique of Longkou vermicelli is a Chinese folk craftsmanship invented and passed down by the people of Zhaoyuan for more than 300 years. On November 11, 2014, it was included in the fourth batch of National Intangible Cultural Heritage items.

The traditional production technique of Longkou vermicelli is divided into three manual operations: milling, filtering and airing, including more than a dozen steps such as bean boiling, grinding, filtration, extraction, dough kneading, starch collecting, filtering, sorting and airing, all of which follow strict standards.