Longkou cellophane noodles (Longkou fen si)

Longkou cellophane noodles are translucent, odourless and colourless noodles made from green beans and peas in the cities of Longkou, Zhaoyuan, Penglai, Laiyang and Laizhou in Northern Shandong Province in East China. The production of Longkou cellophane noodles involves a process of extracting starch from mung beans, shaping the starch into noodles, and then drying them.

The noodles do not stick to each other when cooked and are characterised by their high starch content and high flexibility. Every noodle piece made from the bean threads is of the same thickness. Commonly used in stir-fries, they are slippery and almost weightless on the tongue, with just about two minutes needed to absorb the hearty flavours of soups and sauces.

When fried, they become crisp and form crunchy nests, acting as a stage for a rich sauce or tasty finishes on top of soups and salads.