The best quality fun si comes from the Lung Ko or the Dragon Mouth sea port. This is located on the Laizhou Bay on the northern shores of the Shangdong Peninsula in the Sang Dung province in China. Noodles manufactured in other areas do not compare with the products from Lung Ko where water, know-how, and production techniques are the very best.
Fun si is marketed in transparent plastic packages of half to eight ounces. They keep well at room temperature and can be kept in your pantry for a very long time. At Lung Ko, the best quality product is made in Spring or Fall when the weather is cool and dry. When it is hot or wet, the noodles tend to stick together and spoil easily.
There are many ways of preparing this wonderful product. These noodles can be served cold with shredded cucumbers in a salad. Another popular way is in a dish common in Northern China made by combining shredded pork with fun si, golden needles (dried lily buds), and cloud or wood ear fungus. People in Shanghai like to make a meatball or fried tofu soup with fun si, black mushrooms and cloud ears. They prefer it seasoned with white pepper, ginger, scallions, garlic, and soy sauce.
Fun si is high in protein and easy to digest. It is a popular food for young and old alike and is popular with vegetarians who use it to increase the protein in their diets. These noodles are unique. When used in soups, they become translucent. When deep fried, they turn white and Expand many times their initial size, become fuzzy, crunchy, brittle, and an excellent bed for liquid and dry dishes. They are popular at banquets and family feasts.
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