Zhaoyuan City is the birthplace of "Longkou Vermicelli" and the largest production base in China. The traditional handmade production technique of Longkou Vermicelli is a cultural heritage invented and created by the people of Zhaoyuan, and has been passed down for more than 300 years. In 2004, Zhaoyuan City was named "China Vermicelli Capital". The water in Zhaoyuan is sweet and moderately hard and soft; the air is moist and clean, and the sun is abundant but not exposed, providing an excellent natural environment for the application of the traditional handmade production technique of Longkou Vermicelli. In the late Ming and early Qing dynasties, the people of Zhaoyuan created a new technique of making vermicelli using mung beans, which was divided into three manual operation processes: pushing vermicelli, leaking vermicelli and drying vermicelli. In 1860, the vermicelli produced by this technique began to be shipped from Longkou, and was historically known as "Longkou Vermicelli". This technique was later called the traditional handmade production technique of Longkou Vermicelli. During the Xianfeng period, this handmade technique was spread throughout Zhaoyuan. At the beginning of the 19th century, 60% of the farmers in the county were engaged in the production of Longkou Vermicelli, and the export volume accounted for 70% of the country. Now it has been sold well in China and more than 50 countries and regions in the world, accounting for 80% and 85% of the total sales respectively. Traditional skills still play an important role in production, especially the technical principle of extracting starch from Physalis in traditional skills has not been studied and solved, and it is still difficult to replace with modern technology. Traditional skills not only have great scientific guidance value for the current Longkou vermicelli production, but also have high historical, cultural and economic value. Since traditional skills have always been passed down orally between teachers and apprentices, relying on their own experience and understanding to feel and master, lacking relevant records and theoretical guidance, there are fewer and fewer people who can master this skill now, and this traditional skill needs to be protected and passed on.