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Reference.org
Lamian
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<p>Lamian (<a href="/facts/Traditional_Chinese_characters/bBFLkuz7">traditional Chinese</a>: 拉麵; <a href="/facts/Simplified_Chinese_characters/UcAD6xXs">simplified Chinese</a>: 拉面; <a href="/facts/Pinyin/pUwjfMXg">pinyin</a>: <i>Lāmiàn</i>; "pulled noodles") is a type of soft wheat flour <a href="/facts/Chinese_noodles/ckhJESPa">Chinese noodle</a> that is particularly common in <a href="/facts/Northern_and_southern_China/p7vVbT3e">northern China</a>. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded. </p>