Potato Vermicelli is one of Chinese traditional products; it was famous and known as its excellent quality. It owes to the good raw material, nice climate and fine processing in the planting field -- northern region of Shandong Peninsula. The sea breeze from the north, the vermicelli can be quickly dried. Longkou Vermicelli is pure light, flexible and tidy, white and transparent, and become soft on touching the boiled water, will not be broken for a long time after cooking. It tastes tender, chewy and smooth.

There are two varieties for potato vermicelli. One is common and curly; the other is crystal and straight. It’s cross section is like the ‘?’. This type expand the contact area with water which is quicker to cook. The most important thing is crystal vermicelli is without alums and more healthy.