Wencheng Fans [Zhejiang Wencheng Specialty]

What are Wencheng fans? Authentic Zhejiang Wencheng specialty: Wencheng fans

Content summary:Do you want to know what Wencheng fans are? This article is a detailed introduction toZhejiang Wencheng specialty - Wencheng fans. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Wencheng fans. The full text takes about 5 minutes to read, mainly including the basic introduction of Wencheng fans and the product characteristics of Wencheng fans? How did the history of Wen Cheng's fans come about? The production method of Wencheng fans, etc

Basic Introduction to Wencheng Fans

Wencheng fans, thanks to Wencheng's unique environment and natural climate, produce sweet potato tubers that are large in size and rich in starch content. Sweet potato vermicelli made through local traditional craftsmanship has unique qualities of being resistant to boiling, frying, and not sticking. Through the Zhejiang Southern Potato Industry Production and Marketing Cooperative platform, 'Wencheng Fans' has not only expanded sales channels but also increased market awareness, making rural products from Wencheng mountainous areas a delicacy on modern urban dining tables

Wencheng's specialty sweet potato vermicelli is made from refined starch from the deep mountains of Qiandao Lake. It is free from pesticide and fertilizer pollution, does not contain pigments, and maintains its natural color. It has the characteristics of crystal clear purity, rich nutrition, long-lasting cooking, non turbid soup, continuous strips, and soft and delicious taste. It belongs to low grain, low calorie, low-fat healthy food. Wencheng sweet potato vermicelli originated in the Qing Dynasty, more than a hundred years ago. Due to its unique production method and distinctive flavor, it has long been renowned

Wencheng's specialty sweet potato vermicelli is made by washing and grinding sweet potatoes, removing potato residue and impurities, mixing starch with water, cooking layer by layer, and then refining them using unique traditional production techniques. It has the characteristics of crystal clear color, tough and smooth taste, resistance to boiling and frying, delicious taste, and rich nutrition. Its business model combines monopoly and agency, and domestic sales and exports. Not only is the sales momentum very promising in large and medium-sized cities such as Wenzhou, Hangzhou, Shanghai, and Guangzhou in China, but also through the 100000 overseas Chinese in the entire county, the "Wencheng fans" with local characteristics have become popular in 52 foreign countries such as the European Union, Southeast Asia, and Africa, and are renowned overseas

Method for making Wencheng fans

1. Choose a suitable location: sweet potatoes from dry, large, sunny sandy soil have a high flour yield

2. Preparation of starch: Grind the cleaned potato chunks into a starch slurry, then add the starch slurry to clean water and stir while filtering. After settling for 12 hours, pour out the upper layer of starch water, then add clean water (about 100 kilograms of sweet potatoes add 100 kilograms of clean water), stir thoroughly, and filter twice with a fine sieve. After settling, remove the clean water, then put it into a cloth bag to drip the water, take out the wet starch and cut it into small pieces to air dry

3. Noodles: Mix dry starch into a paste with hot water, and then stir while rinsing with boiling water. After about 18 minutes, the powder paste becomes transparent and uniform, and when it is easy to produce fibers, it becomes a powdery substance. Add 0.5% alum to the dough, mix with wet starch, and knead to create a soft dough that is free of lumps, non stick to the hand, can be brushed, and is evenly and finely textured

4. Leakage of flour: Put the prepared dough into a strainer (with a diameter of 1 millimeter and placed about 40 centimeters away from the water surface of the pot), then evenly pat the dough to form a strip and slowly pour it into the pot. When heated, it solidifies into a vermicelli. Boil the water but do not boil (keep the water temperature around 97 ℃) to ensure that the vermicelli is not easily broken<5. Cooling: Use a clean bamboo pole to pick up the floating vermicelli in the pot and cool it in cold water. Wrap the cooled vermicelli in bundles with a bamboo pole and soak it in acid slurry for 3-4 minutes. Remove and cool it thoroughly, then rinse it with clean water to prevent the vermicelli from sticking to each other

6. Drying: The soaked vermicelli can be hung on a bamboo pole, evenly dried, and the dried product can be packaged for sale