Cellophane noodles
In China, the primary site of production of cellophane noodles is the town of Zhangxing, in Zhaoyuan, Shandong province.They can also be used as an ingredient in fillings for a variety of Chinese jiaozi (dumplings) and bing (flatbreads), especially in vegetarian versions of these dishes.Thicker cellophane noodles are also commonly used to imitate the appearance and texture of shark's fin in vegetarian soups.A popular shanghai cuisine using the ingredient is fried tofu with thin noodles (Chinese: 油豆腐線粉湯; pinyin: yóu dòu fu-xiàn fěn tāng).A popular Sichuan dish called ants climbing a tree consists of stewed cellophane noodles with a spicy ground pork meat sauce.They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called japchae (잡채).In French Polynesia, cellophane noodles are known as vermicelle de soja and was introduced to the islands by Hakka agricultural workers during the 19th-century.A popular dish called sapasui (transliteration of the Cantonese chop suey) is common fare at social gatherings.Sapasui, a soupy dish of boiled glass noodles mixed with braised pork, beef, or chicken and chopped vegetables, is akin to Hawaiian "long rice".In 2004, a number of companies in Yantai, China, were found to be producing Longkou cellophane noodles with cornstarch instead of green beans, to reduce costs.
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