The mouthfeel of longkou noodles stands out when you first try them. Slippery and almost weightless on the tongue, longkou, also called cellophane noodles, feel more like a garnish than a substantial part of a soup or stir-fry. What they lack in heartiness, though, they compensate for in flavor absorption. Longkou noodles only need about 2 minutes to absorb the flavors in soups or sauces. The noodles have another side, too. When fried, longkou noodles crisp up into thin, crunchy nests, serving as the stage for a rich sauce or a crunchy finish on top of soups and salads.
Contact: Anna
Phone: 18765234471
E-mail: info@opal-food.com
Add: Qingdao City,Shangdong province,China
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