1. Hand-rolled egg noodles: Ingredients: 500g flour, 6 eggs, refined salt.

2. Method: Crack the eggs into a bowl, add a little refined salt and beat into a uniform egg liquid. Slowly pour the egg liquid into the flour basin, and stir with chopsticks while pouring the egg liquid into evenly crumbled dough. The hardness of the crumbled dough can be determined by holding a handful of dough with your hands. It should be able to form a hard dough but not sticky. Knead the dough into a dough, cover with plastic wrap and leave for 30 minutes.

3. Knead the dough evenly again and let it rest for 20 minutes to make the dough soft. Knead the dough on the work surface until it becomes smooth and cut into half a fist-sized dough. Knead the dough mixture evenly and press it into a dough cake with your hands. Use a rolling pin to roll the dough cake on the rolling pin and push it forward repeatedly to roll it into a thin sheet.

4. Roll the rolled dough on the rolling pin and stack it vertically on the panel.

5. Use a knife to cut the noodles into uniform widths. Shake the cut noodles and place them on the curtain.

The secret to the chewy texture of noodles lies in gluten, the protein in flour. If you put dough and noodles in water and wash them repeatedly, that's what's left of the sticky stuff.

There are two main types of gluten proteins, namely gliadin and glutenin. They can combine with each other to form complex network structures. You can think of noodles as a sponge made of protein molecules, and starch granules and lipids are like the water in the sponge.