Take a clean bowl, pour in water and mix in 5 grams of salt.

2. Mix in 3 grams (half a tablespoon or so) of cooking soda and blend well.

3. Pour 500 grams of flour (two people's amount) into the basin, pour in the prepared salt and alkali water, and while pouring in, use chopsticks to stir into the noodle crumbs.

4. Form the crumbs into a slightly harder dough and leave it covered for 30 minutes until the dough softens.

5. Take out the dough, pull it into smaller pieces, and roll them out with a rolling pin into 1-2 mm sheets of even thickness.

6. Sprinkle the rolled out sheet with a layer of dry flour and fold it over.

7. Fold into this shape and place a rolling pin in front of the sheet to facilitate putting the noodles in later.

8. Using a fast knife, cut the noodles slowly and evenly with straight cuts, as wide or narrow as you like.

9. Sprinkle dry flour on the cut noodles.

10. Pull one end of the noodle onto the rolling pin.

11. Lift the noodles up and shake off the excess flour.