Handmade noodles may sound ordinary, but making them as thin as pine needles and as long as a person is unusual. The chopstick noodles in Ninghai Xixiang are unusual noodles. According to local people, it takes two to three years for a woman to learn how to make chopstick noodles. The raw materials for making chopstick noodles are wheat flour and salt. The technical content is very complicated, and there are eight steps from start to finish: 1. Prepare the ingredients. Get up early to check the wind direction, temperature, and weather conditions in order to grasp the ratio of wheat flour to salt. If it is a breezy and sunny day, one pound of flour is matched with eight cents of salt. If the air humidity is high, put less salt, otherwise put more. The reasonable configuration of salt is the key to making good chopstick noodles; 2. Mix the flour. Pour the flour and salt on the noodle bed, stir while pouring water, and rub it into a ball with both hands when it reaches a certain humidity, and cover it with canvas for about half an hour; 3. Plate the noodles. Lift the canvas, knead the dough to make it more resilient, then cut it with a knife, pull the dough into a long strip, and knead it into a long strip as thick as a thumb. Another person will roll the strip into a flat-bottomed powder bucket, sprinkle dry powder while rolling, and prevent it from sticking. Cover with canvas for about half an hour after rolling. Fourth, wrap the noodles. Insert two grates with several small holes in the middle on the edge of the powder bucket, insert two noodle chopsticks into the small holes, put the bucket under the grates and wrap the noodles left and right, kneading while wrapping, put it in the noodle box after it is full, change two noodle chopsticks and continue wrapping until the bucket is empty and the noodles are covered with canvas. Fifth, stretch the noodles. After about half an hour, take out the chopsticks from the noodle box, hold one end tightly against the partition of the noodle box, and put the other end against your knees, carefully stretch the noodles to about six inches, then put them back into the noodle box to "wake up", turn them over twice to make the noodles continue to stretch, put them back into the noodle box, cover them with a canvas towel, and leave them for about 2 hours; 6. Make the noodles. In the afternoon, take the chopsticks wrapped with noodles to the field outside the door and insert the end on the noodle rack. Carefully stretch one end and let go when it is close to the ground; 7. Make the noodles. Use two pointed bamboo threads to reach into the grain of the noodles on the chopsticks to separate the noodles that stick to each other; 8. Dry the noodles. Dry them in the sun for 10 minutes. When you feel that they are not sticky, gently lift the chopsticks at the bottom and insert them on the noodle rack. Continue to dry them until they are dry. Information source: Ningbo Cultural Center (Ningbo Exhibition Hall Ningbo Intangible Cultural Heritage Protection Center) Information source: Ningbo Cultural Center (Ningbo Exhibition Hall Ningbo Intangible Cultural Heritage Protection Center)