All groups
11 groupsHand-Pulled NoodlesNoodles stretched and folded by hand until fine, from thick latiaozi to dragon-whisker pulled noodles.FTLB128Cut and Shaved NoodlesKnife-shaved noodles sliced from a firm dough straight into boiling water in willow-leaf strips, and dough flicked in with a bamboo stick.FTLB129Rolled and Cut NoodlesDough rolled into a thin sheet, folded and cut, its width set by the knife; made by hand, they are hand-rolled noodles.FTLB130Extruded NoodlesHele noodles pressed through a wooden press into short round strands, often of oat, buckwheat, sorghum or maize meal.FTLB131Hung Dried NoodlesWheat noodles sheeted, cut and hung to dry, from slender dragon-whisker noodles to flat phoenix-tail noodles.FTLB132Instant NoodlesFactory-made dried noodle cakes, fried or hot-air dried, ready to eat after soaking in boiling water.FTLB133Rice NoodlesRound strands pressed from rice, and flat hefen and guotiao cut from steamed sheets of rice batter, stir-fried or in soup.FTLB134Steamed Sheet NoodlesWheat or rice batter steamed into thin sheets, cooled and cut into strips, mostly dressed cold, as wheat skins or rice skins.FTLB135Starch NoodlesStrands of mung bean, sweet potato, maize or potato starch, sold dried and soaked soft before cooking, the sweet potato kind very clear.FTLB136Coarse-Grain NoodlesNoodles and flour foods of buckwheat, naked oats, sorghum or maize, with oat-flour kaolaolao common in Inner Mongolia and northern Shanxi.FTLB137Summer SolsticeNorthern households eat noodles on this day, matching the saying that pairs winter dumplings with summer noodles.FTLB148