As one of the local specialty products, Lulong vermicelli is white in color, soft and tough in texture, and delicious in taste. It is well-known throughout the country. The product sales cover Beijing, Tianjin, Northeast China, Northwest China, as far as South Korea and Southeast Asia. Sweet potatoes are native to the tropical regions of Central America and northern South America. They were introduced to Europe in the 15th century and to Asia in the 16th century. After the Wanli period of the Ming Dynasty, sweet potato planting gradually spread from south to north. The "Lulong County Chronicles" states: During the Xianfeng period of the Qing Dynasty (1851-1861), sweet potatoes first entered Lulong, first recorded in Gapo Town, and planted in the Jiuru family of Dibaigezhuang, Mujing Township in the 29th year of Guangxu (1903), and then spread throughout the county. Vermicelli processing technology also spread subsequently. The "Lulong County Chronicles" in the 20th year of the Republic of China states: "The residents of the mountain villages plant sweet potatoes. Although they cannot be sold elsewhere, they also account for 10% of the people's food." The process flow at that time was: wash the potatoes, chop them, grind them, pass the coarse sieve, separate the slurry, pass the fine sieve, ferment them, precipitate the starch, and put them in bags to dry. This craft has been passed down for hundreds of years and has continued to this day. The dozens of processes of Lulong traditional vermicelli are all completed by hand, with the characteristics of white color, uniform strips, pure taste, and soft but not brittle. Although machine-processed vermicelli are now all over the country, the traditional vermicelli processing still relies on the teaching and practice between teachers and apprentices as it has for more than a thousand years, and it can only be mastered by perception and long-term practical experience and feeling; and the raw materials are all natural, without specific physical and chemical indicators, and are mastered entirely by experience. Vermicelli processing has a long history in Lulong and has been integrated into the daily work of the working people, and has been passed down from generation to generation to this day. Because this manual method is labor-intensive and has a large processing volume, it is often necessary to hire helpers to complete it together, with dozens of people. In addition, the folk customs of Lulong are simple, and there has been a custom of "helping" between neighbors since ancient times, so its inheritance can be roughly summarized as family inheritance and cross-continuation between the same village. Because the production technology of traditional vermicelli is difficult, the cycle is long, and even requires working all night, the labor intensity is high, and most young people are unwilling to learn, and there is already a lack of successors. A variety of modern machinery and chemical products are constantly replacing traditional processing tools and materials, which greatly restricts the survival and development of manual flour making, making it difficult for the most distinctive traditional Lulong flour making process to continue. Information source: Hebei Intangible Cultural Heritage Protection Center (No pictures yet, welcome to provide.) Information source: Hebei Intangible Cultural Heritage Protection Center (No pictures yet, welcome to provide.)