Refinely processed Lianyuan flour

Refinedly processed Lianyuan flour

　　Lianyuan has long been known for its high-quality flour production, gaining 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 locally grown high-quality wheat—cultivated under the region’s unique soil and water conditions—with selected wheat from other provinces in carefully controlled proportions. The grains are rigorously 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 snowy 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 baked goods.