Shandong Cuisine · FFET10012
Longkou Vermicelli
Longkou vermicelli is made from mung beans in a dozen or so hand steps, and its craft entered the national heritage list in 2014.
On the table blue-and-white plates hold scallion-braised sea cucumber and a sweet-and-sour carp with its body arched, a bowl beside them holds milky white soup, and a hand lifts a piece of nine-turn braised intestine with chopsticks.
Represented by the cooking of Jinan and the Jiaodong coast, strong in quick-fire and braising methods, with stock-making as its hallmark.
On the China Intangible Cultural Heritage website, the traditional craft of Longkou vermicelli is listed as a traditional craft declared from Zhaoyuan, Shandong, and was added to the fourth batch of the national representative list in 2014. The item page describes a hand craft that turns mung beans into vermicelli through a dozen or so steps, including pressing the starch, dripping the noodles and drying them, and says every step is done wholly by hand.