The art of making lamian or Chinese hand-pulled noodles is something that is unique to China and can only be done by a trained cook. The cook prepares a lump of dough and stretches it using his hands while shaking the dough up and down. The dough is then made to twist around itself and then shaken several more times until it is firm enough. Then the chef pulls the dough with his arms stretched out completely, folds the dough in two, then stretches again until the dough becomes longer and thin enough to become fine noodles.
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