Vermicelli Making Skills (Xiangshui Vermicelli Making Skills) Vermicelli Making Skills, a traditional skill project in the fourth batch of representative projects of municipal intangible cultural heritage. The raw materials for vermicelli making include broad beans, peas, mung beans, cowpeas, rice, and sweet potatoes, but the raw materials for vermicelli making in Xiangshui rural areas are mainly "sweet potato flour". In the 1960s and 1970s, sweet potatoes were widely planted in Binxiang area, and the output increased significantly, and it has become the staple food of rural people. In addition to eating sweet potatoes, people also process them into sweet potato flour to make dough and vermicelli. Production process: Peel the fresh sweet potatoes manually and wash them with water, crush them into a sticky paste on a small "grinding mill", add water and mix well, shake them two to three times with a "shaking slurry" to filter out the starch in the sweet potatoes. After settling in a jar, drain the clear water on top, and then take out the starch (sweet potato flour) below and dry it. This is the raw material for making vermicelli. When making vermicelli, first use a small amount of dry powder, add an appropriate amount of alum, mix it with boiling water to make "fine powder", add it to a large amount of dry powder, and stir it with warm water for about 15 minutes to make it sticky and viscous. When making strips, boil a large pot of water, pour the mixed ingredients into a colander (the colander has more than 30 small holes, and the handle is about 30 cm long) so that it can be evenly drained into the boiling water pot. After three to five minutes of steaming, use long chopsticks to pick up the cooked vermicelli and put it in an ice water tank to cool it. Then take out the vermicelli and put it on the wooden rack set up outside. After freezing at a low temperature of about zero degrees at night, the vermicelli can be placed on a stretched rope to dry and package the next day. Xiangshui has a long history of making vermicelli. Due to the authentic raw materials and fine production process, the quality is excellent. Xiangshui vermicelli is slender, soft, transparent in color, does not melt in the pot, and tastes great. Therefore, Xiangshui vermicelli is not only popular locally, but also has formed a brand that sells very well in other places. (No pictures available, please provide them.) (No pictures available, please provide them.)