Handmade noodles are made with high-quality wheat flour and natural spring water, using only edible salt, baking soda, and spring water. The salt ratio is carefully adjusted to slightly change with temperature fluctuations. The finished noodles are as thin as hair and as clear as white jade, with a unique hollow structure, either straight and hollow or like bamboo shoots. This hollow structure is formed through a special fermentation process. Handmade noodles have a chewy and resilient texture, and are known for not becoming mushy when overcooked, not clouding the broth, and remaining fresh even after reheating.

The production process is complex, typically involving more than ten to twenty purely manual steps. The core steps include kneading the dough, letting it rest, coiling, winding, pulling, and drying. Fermentation is crucial for creating the hollow structure and unique texture.

Handmade noodles are easily digestible and suitable for specific groups such as the elderly, children, postpartum women, and patients.