Longkou Vermicelli Of China

Longkou vermicelli has more than 300 years production history. At that time, Longkou vermicelli was shipped from Longkou port to many countries all over the world, so it is called "Longkou vermicelli". It is also called "Chinese glass silk", "Chinese dragon beard" and "Chinese spring rain" in overseas markets.

This kind of Longkou vermicelli is made from top quality mung bean starch and pea starch. Its texture is flexible and uniform and its color is shiny.

COOKING METHODS:

Salad

Boil vermicelli for 5 minutes, then clean it with clear water. Put the vermicelli together with vegetables, hams and so on, add seasonings, then stir them thoroughly.

Hot pot

Boil vermicelli for 5 minutes, then clean it with clear water. Put vegetables, meats, water into soup base in pot, add the vermicelli after they are boiled.

Fried dishes

Boil vermicelli for 5 minutes, then clean it with clear water. Fry the vermicelli together with vegetables, meats, fishes, etc.

Longkou vermicelli was awarded as " Good Quality Product" by the province in 1982 and by the Ministry in 1983. In 1984, it gained "National Golden Prize". It also got "Golden Best Award" issued by International Tourism Association in Paris of France in 1985 and "Golden Prize" Singapore Agriculture and Husbandry Products Expo in 1993.

PRODUCTION FLOW:

Vermicelli shaping, Freezing, Unfreezing, Drying, Selecting and packing.

STORAGE:

Please keep in cool and dry places under room temperature. Please keep away from moistures, strong odors and volatile materials.

CERTIFICATES:

NOP, BRC, Halal, FDA, ISO22000, HACCP, ISO9001, KOSHER.