The operation technique is complex, through the and noodles, playing strips, stretching and become a noodle blank, thin as a dragon's beard. The noodles are then cooked in boiling water and topped with seafood marinade, sliced fish marinade, prawn marinade, chicken marinade, clam nut marinade and so on. The noodles are smooth and taut, fresh and fragrant, and have a unique flavor.
The main raw material for stretching noodles is flour, with a little salt and alkali, and different amounts and temperatures of water are used depending on the season, climate and geographical conditions. The production principle is to make the molecular structure of the noodles change from a horizontal internal arrangement to a smooth arrangement after the dough is molasses-raised, slammed, and mixed, so that the noodles are soft, gluten-free, and can be stretched. The main processes are: mixing, molassing, slamming and mixing. Nowadays, many noodle varieties are made by stretching noodles. For example, flat noodle, three flute noodle, hollow noodle, stuffed noodle, golden silk roll, silver silk roll, dragon's beard roll, dragon's beard noodle and so on. The varieties made of stretched noodles are suitable for cooking methods such as steaming, boiling, branding and deep-frying.
Stretched noodles are made by repeatedly folding two strips and pulling them together. Some regions in the north call seven folds big ramen, and more than twelve folds are called longshu noodles. After cooking, the noodles are topped with a variety of meat and vegetable toppings and condiments, which are good for festivals and hospitality.