Vermicelli is a traditional Chinese delicacy that has been passed down for thousands of years. It has a history of at least 1,400 years in my country. The traditional production technique of "Yin's Vermicelli" is spread in Zhuozhou and Fangshan areas of Hebei Province. The current inheritor of this technique is Yin Zhigang, whose ancestor Yin Wen (1837-1898) was good at making vermicelli. Most folk vermicelli shops add alum to make vermicelli. Yin Wen developed a set of methods for making vermicelli without alum, which was later passed down to his descendants. The sixth generation Yin Jinbao (1948-present) has always made a living by making and processing vermicelli. Yin Zhigang is the seventh generation inheritor. After 2009, Yin Zhigang developed machines and equipment for mass production on the basis of retaining the core concept and traditional skills of "Yin's Vermicelli". Through the processes of preparing starch paste, high-temperature steaming, static cooling, manual knife cutting into wet powder, and drying and forming into dry powder, vermicelli products without adding alum are produced. This kind of vermicelli is low-carbon, environmentally friendly, green and healthy. The entire process requires 10 steps, which is rigorous and complicated. The addition of mechanized production links has increased production volume, which not only meets the people's living needs to a greater extent, but also better inherits and protects traditional skills. The traditional production skills of "Yin's Vermicelli" have high cultural value, historical value, economic value and craft value.