Kaishan Sweet Potato Vermicelli

Kaishan Sweet Potato Vermicelli

　　Kaishan Sweet Potato Vermicelli is a specialty of Hezhou, produced through a scientific process that removes most of the sugar and fat from sweet potatoes. It is a rare, all-natural food suitable for long-term consumption without causing weight gain.

　　Production Method

　　(1) Selecting Sweet Potatoes. Choose sweet potatoes that are smooth-skinned, free of pests or disease, have no green sprouts, and are of medium to large size, keeping the larger ones.

　　(2) Sorting. Place the selected sweet potatoes in baskets and soak them in water.

　　(3) Crushing. The sorted sweet potatoes should be promptly crushed using a grinder, then further milled into a slurry.

　　(4) Filtering. This step aims to separate the pulp from the starch. Typically, a 2–5-foot-long hanging cloth bag is used as a filter, and the filtering is done twice.

　　(5) Sun-Drying the Starch. When the water in the tank becomes clear with no turbidity, drain off the supernatant liquid. Discard the oily layer on the surface of the starch sediment, then scoop out the lower starch layer, form it into starch cakes (or lumps), and move them to the drying field to sun-dry.

　　(6) Making the Paste. This step is key to determining the quality of the vermicelli. Mix 25 grams of alum with every 500 grams of starch, then stir in 2.5–3 kilograms of cold water. Pour the mixture into a large pot, bring it to a boil while continuously stirring, and cook until it reaches 80–90% doneness (forming gelatinized starch).

　　(7) Extruding and Cooling. Before extruding, prepare two No. 8 pots, two cold-water tanks, and a medium-sized 48-hole funnel. Since sweet potato vermicelli is thicker, the funnel holes should be slightly larger than those used for other types of vermicelli. Once the vermicelli sinks to the bottom of the pot and gelatinizes, it will float to the surface—scoop it out immediately, cool it in a cold-water tank, and manually gather it into bundles. Hang these on a wooden rack, then cool them again in another cold-water tank while gently shaking until the vermicelli strands become loose. Finally, place them indoors to cool completely before taking them outside to dry.

　　(8) Sun-Drying the Vermicelli. Hang the vermicelli in a sheltered, sunny area to dry. Once dried, they can be sorted, packed, and readied as finished products.

　　Historical Records

　　According to ancient medicine, the *Compendium of Materia Medica* (*Bencao Gangmu*) recorded that sweet potatoes (also known as yams) have effects such as “replenishing weakness, boosting energy, strengthening the spleen and stomach, and nourishing kidney yin.” Modern medicine believes that sweet potatoes have anti-cancer properties and are rich in various vitamins, minerals, amino acids, and other nutrients essential for the human body. They also help nourish the heart, improve skin health, and combat aging. As an alkaline food, sweet potatoes can neutralize excess stomach acid caused by the consumption of meat, eggs, and dairy products.