Hand-pulled noodles! Only made after you place your order, kneaded and stretched with precision. The so-called "skill" lies in every hand movement, creating noodles that are perfectly chewy and fresh with the natural aroma of wheat. Then, it's served in your choice of soup, stir-fried form!

According to the shape of the noodles, noodles can be divided into three main categories: round, flat, and angular. 

Round noodles refer to noodles with a circular cross-section. Round noodles can be further classified from thin to thick into five types: "fine" (毛细), "thin" (细面 or 一细), "three thin" (三细), "two thin" (二细), and "thick" (二柱子). "Fine" noodles have a diameter of approximately 0.5-1mm, while "thick" noodles have a diameter of approximately 5-7mm (note that "three thin" is between "thin" and "two thin" in thickness, not thicker than "two thin").

Flat noodles refer to noodles with a flat cross-section. Based on their width, flat noodles can be classified from narrow to wide into several types, including "chive leaf" (韭叶), "thin wide" (薄宽), "wide" (宽), "extra wide" (大宽), and "belt wide" (皮带宽). "Chive leaf" noodles are about 5mm wide (the width of a chive leaf), while "belt wide" noodles are about 30-40mm wide (the width of a belt).

Angular noodles refer to noodles with unique cross-sections, such as triangular or quadrilateral shapes. Common angular noodles include "buckwheat angular" (荞麦棱子 or 三棱子) and "four angular" (四棱子).

The most popular shapes are "thin" (细), "two thin" (二细), "three thin" (三细), and "chive leaf" (韭叶). Noodles that are too thin can easily absorb water and become soggy in the soup, while noodles that are too thick or too wide are harder to cook through or may remain tough even after cooking.