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Introduction to Wulong Handmade Sweet Potato Noodles, an intangible cultural heritage In 1563, sweet potatoes (also known as red sweet potatoes) were introduced to China. Due to Wulong's unique climate, rock and soil, sunset, river wind, and spring water, they naturally evolved into Wulong ruby ​​sweet potatoes with red hearts, red skin, crispy sweetness, and fragrance. During the Kangxi period, a tracker on the Wulong River in Wulong developed sweet potato flour from this raw material. It was famous for its "soft and glutinous texture" and was later spread across the country. In 2013, it was recognized as an "organic farm product" and has been selling well all over the country since then.Wulong handmade sweet potato noodles are made with 16 ancient methods and a century of craftsmanship;1. Wash and peel potatoes; select Wulong ruby ​​sweet potatoes and wash them with clear spring water to restore the true color of ruby.2. Stone-grinding Essence: Peel Wulong ruby ​​sweet potatoes and stone-grind them using the ancient method to get the essence of the potatoes.Three or five steps of filtration: Filter the sweet potato pulp through coarse cloth and repeat five steps to filter out the essence of the potato.4. Pinch off the head and tail and deposit the sweet potato marrow into a wooden barrel. Pinch off the head and tail and leave the essence to ensure the nutrition of the sweet potato.5. Squeeze the flour with a hanging bag; use a coarse cloth hanging bag to press the newly starched potato starch into layers of dragon scale pattern potato starch to squeeze out the strength and taste of the flour.6. One precipitation and one sedimentation; one squeeze of potato starch. One precipitation and one precipitation bring out the original flavor of potato meat.7. Two precipitations and two precipitations; use the first two precipitations of potato flour to obtain the true color of potato bones.8. Three precipitations and three precipitations: double starch potato starch, three precipitations and three precipitations, to bring out the fragrance of potato marrow.9. Second press and dehydration; press the three-starch potato starch with a coarse cloth bag for the second press to squeeze out the toughness of the flour.10. Thicken the gravy to enhance its strength; add two-starch potato starch and boiling water to thicken the gravy to create a fresh, glutinous texture that will leave you with an endless aftertaste.11. Knead the pulp and flour; put the raw and cooked potato pulp into a wooden basin and knead gently and slowly to create a delicious, glutinous and chewy taste.12. Spread the batter and scald the skin; ladle the sweet potato pulp into the iron plate, spread it naturally on the plate, and blanch it with boiling water in an iron pot. It is handmade with great craftsmanship, and it will be a natural big potato skin.13. Soak the noodles in the river breeze: hang a large piece of sweet potato skin on a pole and breathe in the river breeze from Wulong Wujiang Gorge mouth until it is 80% dry, and the fresh and glutinous taste will be soaked into the center of the noodles.14. Hand-cut powder; the sweet potato bark soaked in Jiangfeng is cut by hand, pressed widely and orderly, with uniform roots and shape and color.15. Slow drying in the evening sun: Cut the sweet potato noodles with your hands and hang them in a natural drying place in the mid-mountain sun. Dry slowly in the evening sun to fully absorb the natural aura.16. Bundling and shaping: The sun-dried sweet potato starch is tied by hand. The sweet potato starch produced is fresh, waxy and chewy, making it a rare treasure of Wulong sweet potato starch.

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Wulong intangible cultural heritage handmade sweet potato starch making experience