The entry and exit of Longkou fans can be traced back to 100 years ago. After the opening of Longkou Port in the fifth year of the Republic of China (19 16), fans were immediately transported to Hong Kong and other countries in Southeast Asia. At this time, fans made by Zhaoyuan and Longkou are mostly sold to Longkou Fan Village, and Longkou has become a concentrated place for fans, so it is famous for its fans.
Because of its excellent raw materials, suitable climate, meticulous production and processing, and high quality products, it is known as the "crown of vermicelli".
Notes and key points of Longkou vermicelli:
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. 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 "into the pulp and into the water", which requires rich "actual combat" experience. People who used to run vermicelli workshops had to hire vermicelli masters. Traditional manual milling is not only complicated, time-consuming and laborious, but also needs to be carried out according to the season and climate. Among them, the step of "kneading dough" is the most 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 pulverizer, which is mastered by the pulverizer in the operation process and passed down from mouth to mouth.
Above content reference: Baidu Encyclopedia-Longkou fans