| Customization: | Available |
|---|---|
| Taste: | Natural Delicious of Starch Noodles of Green Bean |
| Shelf Life: | 24months |
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| 1. Green bean vermicelli Raw materials: pure mung bean starch or mixed mung bean starch. Appearance: Crystal clear, slender and uniform, with good toughness. Taste: Smooth and chewy, cooked for a long time without rotting, with moderate water absorption. Cooking advice: Suitable for cold dishes (such as cold vermicelli), stir frying (such as ants climbing trees), or making soup. Features: Traditional high-end fans, slightly high protein content, not easy to stick after cooking. Famous origin: Shandong Longkou vermicelli (note whether it is pure mung bean starch, some may be mixed with other starches). |
| 2. Pea fans Raw material: Pea starch. Appearance: Translucent, slightly white or pale yellow in color, smooth surface. Taste: It is flexible and elastic, slightly softer than mung bean vermicelli, and has good cooking resistance. Cooking advice: Suitable for hot pot, stew or cold dishes, with strong soup absorption ability. Features: High protein content, taste similar to mung bean vermicelli but usually priced lower. |
| 3. Sweet potato fans Raw material: Sweet potato starch. Appearance: The color tends to be grayish brown or dark yellow, slightly rough, and may have uneven thickness. Taste: Soft and chewy, easy to expand when cooked for a long time, highly absorbent (easily absorbs soup). Cooking advice: Suitable for stewing dishes (such as pork stewed vermicelli), hot pot, or sour and spicy noodles, not suitable for long-term high-temperature frying. Features: Low cost, high output, but some inferior products may contain alum (choose non additive version). Famous production areas: Sichuan, Henan and other places. |
| 4. Potato vermicelli (vermicelli) Raw material: Potato starch. Appearance: Translucent, with a slightly white or yellowish color, and a smooth surface. Taste: Soft and smooth but weak in toughness, easy to break after cooking, moderate water absorption. Cooking suggestions: It is suitable for short time cooking (such as Korean vegetables, Hot and sour soup), not for long time stewing. Features: Low processing cost, taste between sweet potato and mung bean vermicelli, commonly found in Northeastern and Korean cuisine. Key points for quality comparison |
| Green bean vermicelli: Shandong Longkou, Henan Kaifeng Green bean raw materials+traditional craftsmanship+port trade advantages |
| Pea vermicelli suitable for pea cultivation in Yunnan, Gansu, and Sichuan due to drought/high altitude |
| Sweet potato vermicelli with high yield and labor-intensive processing in Sichuan, Henan, and Anhui provinces |
| Potato fans in the main potato producing areas of Northeast, Hebei, and Gansu+consumption habits in the north |
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