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Mung Bean Vermicelli

Lusheng vermicelli leverages its brand advantages to establish close strategic partnerships with major supermarkets, groups, and teams both domestically and internationally. Currently, there are more than 10 varieties, including round vermicelli, flat vermicelli, machine-made vermicelli, pea vermicelli, and mung bean vermicelli, providing consumers with more choices. The products are sold across China and in major domestic shopping malls and supermarkets, and are exported to multiple countries including South Korea, the United States, and Japan, where they are well-loved by consumers at home and abroad.

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Others

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15963632280

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Lusheng vermicelli leverages its brand advantages to establish close strategic partnerships with major supermarkets, groups, and teams both domestically and internationally. Currently, there are more than 10 varieties including round vermicelli, flat vermicelli, mechanized vermicelli, pea vermicelli, and mung bean vermicelli, providing consumers with more choices. The products have been sold across China and in major domestic shopping malls and supermarkets, and exported to countries such as South Korea, the United States, and Japan, being well-loved by consumers at home and abroad.

Vermicelli is a common food in China, made from mung bean starch, sweet potato starch, and other ingredients into noodle-like strands. It is usually called vermicelli, dongfen (mainly in Taiwan), harusame (in Japan), dangmyeon (in Korea), and Vietnamese noodles (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, which makes it less likely to gelatinize during cooking, resulting in a smoother texture. It resembles thin noodles and is sold in dried form, best soaked in water before eating to soften. The diameter of vermicelli is usually about 0.5 millimeters, hence the name "silk" thread.
    
Chinese food culture encompasses the development and utilization of food sources, the application and innovation of tableware, food production and consumption, catering services and hospitality, the operation and management of the catering and food industries, as well as the relationships between food and national peace and stability, food and literature and art, and food and life, making it profound and extensive. From a broader perspective, Chinese food culture can be classified from different angles such as era and technology, region and economy, ethnicity and religion, food and tableware, consumption and social strata, customs and functions, showcasing different cultural tastes and reflecting different uses. Generally, it is simply to fill the stomach, represented by the word "eat." This is a more primitive form that only satisfies the most basic physiological needs of humans.

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