How are Shandong mung bean vermicelli produced?

In daily life, we often encounter Shandong mung bean vermicelli in our food. It's undeniable that it has quietly become a part of our lives. As you admire the diverse array of delicacies created with Shandong mung bean vermicelli, have you ever wondered how it's made?

First, we grind semi-dried mung bean starch into a fine powder. Take 1/15 of this powder and mix it with 1.5 times its volume of cold water to form a slurry. Pour this slurry into a copper ladle holding boiling water (with the ladle half-submerged in the boiling water) and stir it into a thin paste. Pour this thin paste from the ladle into the remaining semi-dried mung bean starch. After thorough mixing, the mung bean starch mixture reaches a semi-fluid state. This mixture is then placed into a sieve spoon with numerous small holes in its base. The semi-fluid starch paste passes through these holes in thin strands, falling into a pot of boiling water where it cooks instantly and floats to the surface.

Next, use long bamboo chopsticks to retrieve the noodles. Soak them briefly in cold water, then rinse in the clear upper layer of the starch sediment water to remove any yellowish-green tint. Finally, hang them on bamboo poles to air-dry.

Shandong mung bean vermicelli benefits from the region's excellent natural conditions. Crafted from premium mung beans, pure water sources, and abundant sunlight, it is skillfully processed using refined techniques. Enjoy its refreshing texture—we invite you to try it!