Sweet potatoes are prepared to make doumian, a kind of sweet potato starch noodles popular in Taizhou, East China's Zhejiang province. [Photo/WeChat account: meilitaizhou_]

Doumian is a kind of sweet potato starch noodles popular in Taizhou, East China's Zhejiang province. 

The noodles, which are often eaten with seafood such as blue crabs and anemones, are usually made in autumn and winter.

The following are the steps to make doumian:

First, peel and crush sweet potatoes. Starch blocks are obtained after the precipitation and purification process. Reduce the starch blocks in slurry by boiling and stirring them for half an hour.

Put the slurry into the mold before squeezing it into boiling water. Scoop the noodles out of the hot water and dip them in cold water before cutting to the required length.

Finally, leave the noodles to cool overnight on a bamboo pole indoors and dry them in the sun the next day. Remember to split the strands of noodles that are stuck together. Ensure all the noodles are dried before collection.                                        

Sweet potato slurry is put into the mold and squeezed into boiling water evenly. [Photo/WeChat account: meilitaizhou_]

Two residents collect dried doumian, a kind of sweet potato starch noodles popular in Taizhou, East China's Zhejiang province. [Photo/WeChat account: meilitaizhou_]