Lianyuan Flour

Lianyuan Flour

　　Lianyuan is known for its flour production, which gained considerable fame as early as the 1930s. In the early years of the Republic of China, over 80 animal-powered flour mills were successively established in Lan Tian Town, engaging in seasonal flour production. Later, through joint stock investment by individuals such as Liang Chengheng, Liang Yixin, and Liang Shengwu, six medium-sized “12218”-inch flour mills were introduced, marking the beginning of mechanized flour production.

　　The production of Lianyuan Flour mainly involves blending high-quality wheat cultivated under the region’s unique soil and water conditions with specific types of wheat from other provinces, mixed in precise proportions. The wheat is then strictly graded, milled, and sifted to produce a refined flour. Typically, over thirty kilograms of flour can be milled from every hundred kilograms of wheat. The resulting flour is white in color, high in gluten content, soft and delicate in texture, and rich in nutrients. It serves as the ideal ingredient for making a wide variety of foods and premium pastries.