Research On The Production Techniques Of Longkou Vermicelli From The Perspective Of Anthropology

Longkou silk noodles are one of the traditional Chinese specialties and have a history of more than three hundred years.Because of its good raw materials,the suitable climate,the fine processing,and the excellent quality of the product,it is called "the crowns of the silk noodles".This article adopts the method of field research.It not only investigated the origin of longkou silk noodles zhaoyuan,but also researched the development and its production process.The study found that longkou silk noodles originated in zhaoyuan city,shandong province,which is determined by its geography and human environment.It has a long history and through the continuous efforts of generations of working people,it has gradually formed the brand of longkou silk noodles.Longkou silk noodles applies green bean as raw material,whose quality is affected by water quality and temperature greatly.The traditional production technique includes three manual complicated processes,which are pushing powder,leaking powder and drying powder.The by-products powder residue,slurry and so on can be used to raise livestock and fertile land.Longkou silk noodles,as one of the mostimportant pillar industries,have great economic value.At the same time,longkou silk noodles are inherited in an order and have a long history,which shows a lot of cultural values,forming the distinctive regional cultural features,minor,dance,legends and anecdotes are the typical representative among them.Due to the innovation of production tools such as automation,machine production and so on,the traditional hand-made manufacturing process of silk noodles has become a short-of-hands phenomenon.Therefore,the protection of the longkou silk noodles’ handicraft is imminent,and the spread of the silk noodles’ culture needs to be strengthened.