Lamian noodles

Lamian is a type of soft wheat flour Chinese noodle that is particularly common in northern China. 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. The unique method of making lamian noodles originated in China. The earliest description of making lamian noodles with the pulling technique is found in the Songshi Yangsheng Bu (宋氏養生部), a dietary manual written in 1504 by Song Xu (宋詡), an agriculturalist and gastronomer of the Ming dynasty. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. Literally, lā, (拉) means to pull or stretch, while miàn (simplified Chinese: 面; traditional Chinese: 麵) means noodle.

Source: Wikipedia