Longxu Noodles is a kind of traditional pasta, which is popular in northern China. It is a kind of slender noodle shaped like Longxu Noodles, which evolved from Lamian Noodles.
Vermicelli is a kind of hand-made noodles, fine as hair, white and smooth, resistant to storage and cooking. There are round fine surfaces and wide flat surfaces. The main varieties are ordinary vermicelli, colorful vermicelli and handmade vermicelli.
2. History is different
Longxu Noodles has a history of more than 300 years.
Noodles have a history of thousands of years. It was not until the Tang and Song Dynasties that noodles really became "strips". By the Yuan and Ming Dynasties, dried noodles were ready to eat. The production of dried noodles began in the Yuan Dynasty, when the sun was mainly used for drying.
Longxu noodles
Dry noodles
Extended data:
Component analysis
Fine flour is used in fine dried noodles, and no preservatives and additives are added, so the nutrients are effectively retained. The reason why vermicelli can be preserved for a long time is that it has no moisture after drying and dehydration, and the preservation time is naturally long. However, noodles with unusually white colors are not good.
According to the quality supervision and spot check of dried noodles organized by the General Administration of Quality Supervision, Inspection and Quarantine, it was found that white dried noodles actually added a whitening agent named benzoyl oxide to wheat flour. According to the Hygienic Standard for the Use of Food Additives, its content should not exceed 0.06g/kg, otherwise it will be harmful to human health.
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