The art of hand pulling
The art of noodle making perfected by Mr. Liao Zhang Ting is still being faithfully practiced by his heir to this day. The dough is first made by combining high grade flour, plain flour, and salty water, and then kneaded before segmenting into smaller handfuls. After fermentation, repeated pulling and hung up, the noodles are then taken outside to dry. The length and thickness of the noodles depends on the requests from the customers.