Pulled noodles are one of the four traditional pastas eaten daily in Shanxi noodles (i.e. knife-shaped noodles, knife-pulled noodles, hand-pulled noodles, and pick-tipped noodles). There are many kinds of noodles, including large ramen, small ramen, dragon whisker noodles, hollow noodles, stuffed ramen, water ramen, oil ramen, flat ramen and many other varieties.

Large ramen noodles are produced and sold by general catering companies. Generally, more than 1500g of noodles are needed to make noodles. Taking 2500g of flour as an example, 1500g of water, 25g of alkaline flour, and a little refined salt are needed. The specific preparation method is:

1. Put the flour and refined salt into a basin, pour water with one hand (the water temperature should be warm in winter, cool in summer, cool in spring and autumn), beat the dough into ears with the other hand (that is, mix it into loose pieces), wait until all the water is mixed, and then knead it into a ball. Then dip your fists in water and spread the dough evenly until the surface of the basin is shiny and non-sticky. Cover with a clean damp cloth for about half an hour.

2． Dissolve 100g of alkaline water into alkaline water.

3. After the dough is ready, pour the alkaline water into the dough and continue to mix it evenly, then roll the dough into a long strip. Hold the two ends of the long strip with both hands, lift it off the chopping board, slowly shake it up and down while stretching it, then close it and twist it into a long strip. Twist shape: Then shake the two ends with your hands, stretch them, and then close them into a twist shape (called "twisting strips" in jargon). Repeat this 6-7 times. When the gluten is soft and even in thickness, you can "make strips", that is Place the smooth noodles on the chopping board. Sprinkle more dry flour to prevent them from sticking. First, fold one end back, hold both ends with one hand, and put the four fingers of the other hand between the two noodles at the other end. Pick up the noodles and use force with both hands at the same time. Stretch and shake up and down (this is called a buckle). Then fold the noodles back, sprinkle dry flour again, and stretch with both hands in the air. Repeat this 6 to 7 times (i.e. 6, 7 buckles). When the noodles have changed from 1 to 64, you can break the two ends of the dough. Put the pulled noodles into a pot of boiling water and cook.

Small ramen is a variety made by ordinary families. It can be made with 500g or 250g of flour. It does not require refined salt or alkaline water, and the preparation method is relatively simple. Taking 500g of flour as an example, the specific method is:

Knead 500g of flour with 300g of water (the water temperature and dough kneading method are the same as above), knead evenly, cover with a clean damp cloth and let it sit for about half an hour. When the gluten is soft, scoop out a small piece and flatten it with your hands. Sprinkle a layer of dry flour on it. Use a rolling pin to gently roll it into a long sheet 1cm thick and 15cm wide. Then use a knife to cut it into finger-sized strips. Pull one firmly and evenly directly into the pot of boiling water. After pulling, scoop out another piece from the kneading basin until the pulling is completed. After you become proficient, you can also pull 3 or 5 strands together, but you must remove the knots at both ends. This preparation method is simple and easy to learn, and is suitable for families of 3-5 people. But remember, do not knead the dough again, and do not knead it with dry flour, so as not to destroy the suppleness of the gluten and cause it to break when you pull it.