chakou VERMICELLI

茶口粉干制作工艺始于南宋，迄今已800余年，系采用优质大米，经传统纯手工独特技术加工而成，采用自然风干等办法，所产粉干洁白匀长、细润柔韧，且久煮不烂、翻炒不粘不碎，干拌均可，味香可口，因而被列入中国食品大全，        The dry processing technology of tea mouth powder began in the Southern Song Dynasty and has been more than 800 years. It is made of high-quality rice and processed by traditional pure manual unique technology. It adopts natural air drying and other methods. The dry powder produced is white, smooth and flexible, and can be cooked for a long time, stir fried, sticky and broken. It can be mixed dry. It tastes delicious, so it is listed in the Chinese food encyclopedia,