Longkou vermicelli is a traditional vermicelli specialty from the Longkou area of Shandong, made primarily from mung bean or pea starch. It undergoes processes such as milling, sedimentation, extrusion, and sun-drying, resulting in a fine, smooth texture, pure white color, and a non-sticky quality even after prolonged cooking. It has a resilient and flexible mouthfeel, making it a common ingredient in cold dishes, hot pot, and soup dishes. It is renowned for its quality both domestically and internationally. Specifications: Shape – thin strands, usually with a diameter of 0.2-0.5mm and a length of 20-40cm, often presented in bundles (each bundle weighing 50-100g) or in bagged form. Weight – common packaging specifications include 100g, 200g, and 500g per bag, with larger packages available for the catering industry. Material: Traditionally made from mung bean starch, modern versions may also use pea starch or a blend of both to ensure the vermicelli’s resilience and texture.
