There are many kinds of Japanese udon noodles, including the ultimate udon noodles in Akita, Shui Ze udon noodles in Gunma and Xiao Xia udon noodles in Saitama. Oolong noodle is one of the noodles with the most Japanese characteristics, and it is called the three major noodles in Japan together with Japanese buckwheat noodles and green tea noodles. They are indispensable noodles in Japanese restaurants. It is a rough white noodle, which is made of salt and water mixed in flour. Oolong noodle does not contain trans fatty acids, but contains many high-quality carbohydrates. Oolong noodle is also the Daoxiao Noodles of China. Its basic practice is to stir noodles with salt water to promote the rapid formation of gluten in dough, then roll them into big cakes, then stack the cakes and cut them into noodles with a knife.