Mung bean vermicelli
Lusheng vermicelli leverages its brand advantages to establish close strategic partnerships with major domestic and international supermarkets, groups, and teams. Currently, there are more than 10 varieties, including round vermicelli, flat vermicelli, machine-made vermicelli, pea vermicelli, and mung bean vermicelli, offering consumers more choices. Products have been sold throughout China and major domestic shopping malls and supermarkets, and exported to multiple countries including South Korea, the United States, and Japan, and are deeply loved by consumers both at home and abroad.
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자세한 소개
Lusheng vermicelli leverages its brand advantages to establish close strategic partnerships with major domestic and international supermarkets, groups, and teams. Currently, there are more than 10 varieties, including round vermicelli, flat vermicelli, machine-made vermicelli, pea vermicelli, and mung bean vermicelli, offering consumers more choices. Products have been sold throughout China and major domestic shopping malls and supermarkets, and exported to multiple countries including South Korea, the United States, and Japan, and are deeply loved by consumers both at home and abroad.
Vermicelli is a common food in China, a type of noodle-like food made from mung bean, sweet potato starch, etc. It is often called fen si, dongfen (mainly in Taiwan), harusame (in Japan), dangmyeon (in Korea), and miến (in Vietnam). The best vermicelli is made from mung beans. It can also be made from corn starch or sweet potato starch, but the quality is not as good as mung bean vermicelli because mung beans contain the most amylose starch, making them less likely to become mushy when cooked, resulting in a smoother texture. Similar in shape to thin noodles, it is sold dried and is best soaked in water before consumption to soften it. Vermicelli generally has a diameter of around 0.5 millimeters, hence the name "silk" (si).
Chinese food culture encompasses the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of the catering and food industries, as well as the relationship between diet and national peace and stability, diet and literature and art, and diet and the realm of life, making it profound and extensive. From a broader perspective, Chinese food culture can be categorized from various angles such as era and techniques, region and economy, ethnicity and religion, food and tableware, consumption and levels, customs and functions, showcasing different cultural tastes and reflecting different uses. Commonly, it is simply about filling one's stomach, represented by the single character "eat." This is a more primitive form, only addressing the most basic physiological needs of humans.
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