Hand-pulled noodles can be classified by thickness into the following seven standards:

1. Wide (about two fingers wide)
2. Medium wide (about one finger wide)
3. Chive leaf (the width of chive leaves)
4. Medium thin (approximately 4 mm in diameter)
5. Thin (approximately 3 mm in diameter)
6. Fine (the thickness of a pencil lead)
7. Hair-thin (the thickness of a fine wire)

**Classification by noodle shape:**

1. Round noodles: These have a circular cross-section. Round noodles can be further categorized from thin to thick into “hair-thin,” “fine,” “medium thin,” “medium,” “thin,” and “wide.” For example, “hair-thin” noodles have a diameter of about 0.5-1 mm, “fine” noodles have a diameter of 1-2 mm, “medium thin” noodles have a diameter of 2-3 mm, and “wide” noodles have a diameter of about 5-7 mm.

2. Flat noodles: These have a flat cross-section. Flat noodles can be categorized from narrow to wide into “chive leaf,” “thin wide,” “wide,” “extra wide,” and “belt width.” For instance, “chive leaf” noodles are about 5 mm wide, while “belt width” noodles are about 30-40 mm wide.

3. Ridged noodles: These have unique shapes with triangular or quadrilateral cross-sections. Common types of ridged noodles include “buckwheat ridges” and “square ridges.”