Longkou vermicelli long production history, according to historical records, has a history of more than and 300 years. The fan is made of high quality Mung bean Or peas as the main raw material, combined with the basis of traditional technology, adopting the modern science and technology and production. The silk of uniform fine, pure bright, neat flexible, transparent white, cooking into the water is soft, long boil not broken paste, eat up clear tender taste, smooth chewy, unique flavor. Fan is rich in starch, collocation with various vegetables and fish, meat, poultry, eggs, can cook, homely dishes and Western banquet dishes, spring and autumn and winter are edible, can be cold, stir fried, stewed, fried, for family and catering, cooking the salad. Using starch processing fans, in China at least has been the history in 1400. The Northern Wei Dynasty Jia The "record" QiminYaoshu, British powder (starch) approach is to "dip meter", "wash the vinegar nitrogen", "ripe research", "bag" and "stick up" and "stop", "clear". The Song Dynasty Chen Souda " Original Vegetarian Recipes Shu "Wrote:" run into Luzhu ", describes vividly Mung bean vermicelli The practice of. Although the folk Bin The invention of fans say, because there is no written records, not according to the. In fact, it is difficult to study its who invented, it is our working people in practice, continuous improvement, and constantly improve the progressive development of the advanced technology and excellent quality now. In the Jiajing period of Ming Dynasty on the renowned Chinese and foreign business, selling, from history Longkou Port They are named as Sinotrans Longkou vermicelli.