Description
The Longkou Fen Si PGI are vermicelli (long dry pasta) produced from dry starch from green string beans and peas.
Production Area
The production area of Longkou Fen Si PGI covers the cities of Longkou, Zhaoyuan, Penglai, Laizhou, in the administrative region of Yantai city, in the province of Shandong.
Production Method
The string beans or peas, soaked in water, are transformed into pasta, whilst the peel is eliminated. The starch's condensation is obtained through the effect of Streptococcus lactis using a technique which is well-known as "fermentation of acid soaking water" and then it is extracted through drying. The water is fundamental for the proliferation of Streptcoccus lactis and has to be unpolluted, odourless, non-bitter, with a fresh taste and rich in minerals. The production takes place mostly in spring or in autumn, months which guarantee the ideal condition for high quality pasta. The drying process takes place by means of both hot air and the traditional method of sun exposure (humidity and strong wind affect it productively).
Appearance and Flavour
Longkou Fen Si PGI are translucent white, soft and elastic vermicelli, which after cooking do not stick together and do not break. They have a pure flavour, free from strange aromas.
History
Already during the dynasty of Northern Wei, Zhaoyuan inhabitants produced the starch, whilst the vermicelli started to be produced during the dynasty of Song. Indeed, since the 19th century the first artisan workshops were ready to produce green string bean-based vermicelli. A fundamental step forward was the establishment of the Hongtai Vermicelli Shop in Hong Kong, in 1860, where the pasta produced in Zhaoyuan could be purchased and sent by sea from Longkou. Therefore on the packaging there was the writing Longkou Fen Si and since then the product has been so called. Two years after, the government of Qing founded the Eastern Customs Office in Yantai, which helped to increment the transport of the famous vermicelli. In January 1914, the port of Longkou was opened to foreign trade; therefore, the reputation of Longkou Fen Si has become great also out of the Chinese frontiers.
Gastronomy
Longkou Fen Si PGI can be stored in their original packaging for a very long time. They have to be consumed after cooking in boiling water for about 8-10 minutes and are used either for hot dishes and soups or as an ingredient to stuff the typical Chinese ravioli or to accompany meat and vegetables.
Marketing
The product is sold only as Longkou Fen Si PGI. It is sold dry in packages with different weights.
Distinctive Features
Longkou Fen Si PGI do not become gelatinous and do not stick together and generally they do not break even though kept in boiling water for more than an hour.
