Made from a blend of fern-root and sweet potato starch, the vermicelli is naturally dark brown and packed at 180 g. Fine and springy, it turns smooth with a light fern aroma after soaking and holds up well in long cooking. Serve cold-tossed, in hot pot, in soup or stir-fried — a familiar mountain-vegetable noodle in Sichuan and Chongqing. Cooked, dried and aseptically packed for ambient storage; consume soon after opening.
