“龙口粉丝”传统制作技艺是这样的

The Traditional Manufacturing Craft of "Longkou Vermicelli"

20世纪二三十年代是招远粉丝作坊生产的鼎盛时期。1 934年版的《中国实业志》记载：＂据专业者统计,该县（招远）60%的农民与粉业有关,每年输往上海、宁波、厦门、香港,以及新加坡等处,占龙口粉丝出口额的70%。＂早期手工作坊生产粉丝工艺,大致分为原料破碎、淀粉提取成型、淀粉糊化作面、打瓢漏粉、洗理粉丝、上架晾晒、包装运送等十几道工序。制作正宗龙口粉丝要用绿豆作原料,多为东北三省的优质绿豆。浸泡原料是作坊生产的开始,先放适量凉水.

1920s and 1930s were the prime time for Zhaoyuan vermicelli workshop production. 60% famaers were involved in vermicelli and the vermicelli transported to Shanghai, Ningbo, Xiamen, Hong Kong, Kowloon and Singaporecounted for 70% of the export volume. The craft of making vermicelli in the early workshops was generally divided into about a dozen of procedures ranging from the breaking of raw materials, starch extraction and molding, starch paste making, sifting, vermicelli washing, hanging for dry-up, and packaging and transporting. The individual handmade vermicelli lasted until 1950s. After 1970s handmade operation was gradually replaced by mechanization with mechanical development and improvement. Nowadays large factories take place of small workshops and vermicelli production has been greatly enhanced. The individual workshops disappear and vanish into people＇s memories as the history.