Longkou vermicelli is traditionally made from mung bean flour, but it can also be made from pea flour. The production process consists of three manual operations: pushing the flour, draining the flour, and drying the flour. It consists of more than a dozen strict standard processes such as blanching beans, grinding, filtering, extracting flour, making paste, collecting starch, draining the flour, sorting the flour, and drying the flour.   High-quality Longkou vermicelli is white like jade, bright and transparent, with long and even threads, softening after soaking, and having a chewy and smooth texture.

If you have food allergies or special dietary requirements, please check the ingredients on the packaging carefully before consuming.