Hundreds of kinds of noodles are carefully summarized in two main ways of differentiation:

First, from the production process is divided into: pulling the noodles (Shaanxi), pulling the noodles (Lanzhou), peeling the noodles (Shanxi), rolling the noodles (Hebei, Shandong), pressing the noodles (Sichuan, dan dan mian, hubei hot dry noodles), etc.;

Second, in the process of classification based on the distinction between the modulation of the cooking art: boiling, frying, braising, stir-frying, mixing, frying, etc.;

The culture of pulling noodles: pulling the noodles also called tugging the noodles.

The culture of noodles pulling:

The culture of noodles pulling, also known as pulling noodles, is one of the most important staple foods in Shaanxi, with a history of 3,000 years, and evolved on the basis of "ritual noodles" in the Zhou Dynasty, which has the longest history among the noodle dishes, and best represents the noodle dishes in the Chinese catering culture. To date, Shaanxi's oil splashed noodles, trouser belt noodles, biang bi ang noodles, and dipping noodles all belong to the category of tugging noodles.