An intangible cultural heritage noodle dish from Jiaodong. Made by kneading dough with water, then lye water, and saltwater in summer. The noodle width determines the name: lantern wick (3 pulls), ribbon (4), willow leaf (5), leek flat (6), dragon's beard (9 pulls = 1024 strands). Paired with different sauces: fried with flat, thick with thick, clear with thin noodles.
