There are many types of ramen, such as capillary, thin, two-thin, three-thin, leek leaves, buckwheat ribs, large noodles, ramen noodles, also called dumpling noodles, pulled noodles, and stretched noodles. Noodles with unique local flavor. Xue Baozhan, a native of Shaanxi in the late Qing Dynasty, said in "A Brief Introduction to Vegetarian Food" that the popular "Zhen Noodles" recipe was popular in Shaanxi and Shanxi areas, with Pingding in Taiyuan of Shanxi, Chaoyi and Tongzhou of Shaanxi being the most popular. It is as thin as a leek and as thin as dried noodles. It can be made into a triangular shape or a hollow shape. It can withstand continuous cooking, is soft and can be toughened. This kind of Zhentiao noodles is Shanxi's current ramen. Ramen can be steamed, boiled, baked, fried, or stir-fried, each with its own flavor.