Where is Longchuan Suo Mian

Longchuan Suo Mian is a specialty of Longchuan Township (merged into Dazhou Town), Wencheng County, Wenzhou City, Zhejiang Province. Wencheng Longchuan Suo-myeon is made of the finest flour, white in color, as fine as cotton yarn, extremely uniform, each noodle is about three meters long, the noodle is tough and unceasingly, easy to eat, and long time to cook also soup is clear and not lumpy and not mushy.

So noodles is a famous traditional agricultural by-products in Wencheng, according to legend, the nineteenth century seventies that began to produce, and some say that there has been a history of more than 300 years, due to the lack of historical records has been difficult to confirm. Suo-myeon is produced in many places in Wencheng, especially Longchuan Township, the township horse _, garden, Hengshan, village head, in the village of Fort **** Suo-myeon production of more than 130 professional households, with an annual output of more than 2 million kilograms, the output value of more than 12 million yuan. Longchuan Suo-myeon in addition to the supply of urban and rural areas of the county, previously sold to Wenzhou, Rui'an, Pingyang, Taishun, Longquan and other counties and cities, after the reform and opening up into Shanghai, Hangzhou, Guangzhou, Kunming and many other large and medium-sized cities, welcomed by the general public; because of the famous overseas Chinese townships in Wencheng, Longchuan Suo-myeon is now out of the country, exported to more than a dozen countries, such as France, Italy. Longchuan Suo-myeon because of the long history of production, many practitioners, large-scale production, good quality, the market is broad and prestigious, and become a pillar industry in the region, many of the Suo-myeon production specialists have been inherited from four to five generations, and because of which they have become rich.

Longchuan Suo-mian refined with top quality flour, color white, long and tough, because the product seems to be stranded clues and named, because the color white as cotton, long and thin like yarn, also known as yarn noodles; Suo-mian easy to consume, only a little cooking oil, cooking wine, green onion seasoning that is a gourmet meal, some people call it a veggie noodle; In addition, Suo-mian has been handmade, the production process in the kneaded billet is one of the key links, and in the Wencheng dialect, the rub sound Suo, which is the most important thing in the local industry. In the Wencheng dialect, the sound of rubbing is Suo, which may be one of the reasons why Suomian got its name.

So noodles are rich in nutrients, easy to digest, good taste, easy to eat, like sweet people can add the right amount of sugar, like salty people can also add eggs, seaweed, etc., men and women, young and old people, so it is the masses of people love the characteristics of the food. Folk custom where the birthday celebration, must eat eggs Suomian, called longevity noodles; maternal menstruation, Suomian, eggs, glutinous rice wine is an essential nourishing food, the day must be a number of food; friends and relatives will also be Suomian hospitality. Suo-myeon is also a good gift, where young people betrothal, marriage, New Year's greetings and festivals, visit the mother or the sick, before it is inevitable to give Suo-myeon. Longchuan Suo-mian does not contain any preservatives and chemical additives, is safe and pollution-free green food.

Longchuan Suo-mian has a long history of production, production skills, broad market, considerable economic benefits, for the improvement of the rural industrial structure, to promote the employment of surplus rural labor force and farmers out of poverty and played a great role, and can enrich the masses of the dietary life, but also a very good tourist flavor food, so the development prospects are good. However, because it has been purely manual production, labor-intensive, time-consuming, requires more manpower, production efficiency is not high, in recent years by the mechanism of food and new convenience foods, foreign fast food and other impacts, the scale of production has shrunk, in the long run, there may be a risk of loss of heritage. In order to protect and develop the traditional characteristics of the noodle production industry and its production techniques, it is urgent to cooperate with the relevant departments to take practical measures to protect and support.

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