Rolling noodles is simpler than ordinary handmade noodles, but the difference from ordinary handmade noodles is that the noodles are cut into squares at last. The working procedures of dough making are: kneading dough, rolling the dough into a cake shape, waking the dough, making soup and pulling the dough. When kneading dough, the ratio of flour to water is 2:1,and a little salt should be put in the water for kneading dough. Generally, cold water is used, which is stronger than the dough. In the process of waking up, soup can be made. There are many kinds of soup, and the success of the dough depends on the kneaded dough and the soup made. It is difficult to pull the dough if it is not kneaded well, and the soup is not tasty if it is not cooked well. It takes about 15 minutes to wake up the dough, which is related to the temperature and the hardness of the kneaded dough. When it is cooked, it is cut into short strips and then pulled into a nail-sized square by hand, and the thickness is basically less than 2 mm.

Gansu, Qinghai, Ningxia and Shaanxi people near the west, regardless of sex, are generally good players in the following films. At that hand, the leaves fell like autumn leaves, and in a short time, a large pot of noodles was laid. Of course, the well-planted leaves are as big as fingernails, thin and well-proportioned, and they are called "nail patches" and "sparrow's tongue". The leaves that are pulled out by poor sowing are large and thick, with different sizes and irregular shapes. People deride them as "mouth-stopping dough", which means that the leaves are too big to put in the mouth.

The climate on the plateau is cold, and there were no fresh vegetables in the past winter. Once the melons are just cooked, pick one or two fresh slices below them, which are called "noodles with melons". After the dough is laid, eggs are added, which tastes different. It is called "egg noodle". Put the mutton, the mutton is very strong, so it is called "mutton noodles". These noodles are all with soup. If the cooked noodles are beaten out with a colander and served with fried sauce, it is called "braised noodles". After the noodles are made, they are mixed with vermicelli, beef and mutton, which is called "fried noodles".