Hand-pulled lamian noodles are one of the cornerstones of traditional Chinese cuisine, and they probably originated in Northern China where wheat has known to be a staple crop for thousands of years. However, the earliest written record describing the unique method of making these noodles was found in a 1504 book Songshi Yangsheng Bu, written by Song Xu.

Interestingly, lamian noodles can be stretched into strings that are more than a meter long, and they are traditionally served for the Lunar New Year celebrations as their length symbolizes prosperity and long life. Lamian noodles are widely used in numerous stir-fry dishes and soups, especially those made with beef or mutton. 

Dao xiao mian are traditional Chinese noodles originating from the province of Shanxi. In order to prepare the noodles, a large block of hearty wheat dough is held downwards and shaved with a sharp knife directly into a pot of boiling water. As a result, the noodles are thick near the center, but soft around the edges.

These noodles are usually coated with rich meat sauces or enjoyed in stir-fries and broths in order to accentuate their starchy and elastic texture. It is believed that the first knife-cut noodles were made at the beginning of the Yuan Dynasty (1279-1368). 

Longkou cellophane noodles are translucent, odourless and colourless noodles made from green beans and peas in the cities of Longkou, Zhaoyuan, Penglai, Laiyang and Laizhou in Northern Shandong Province in East China. The production of Longkou cellophane noodles involves a process of extracting starch from mung beans, shaping the starch into noodles, and then drying them.

The noodles do not stick to each other when cooked and are characterised by their high starch content and high flexibility. Every noodle piece made from the bean threads is of the same thickness. Commonly used in stir-fries, they are slippery and almost weightless on the tongue, with just about two minutes needed to absorb the hearty flavours of soups and sauces. 

Rice vermicelli are thin noodles made from rice flour and water. They are often used in stir-fries, salads, or soups. The noodles are represented in a variety of notable dishes throughout various countries such as China, Hong Kong, India, Pakistan, Indonesia, Malaysia, Singapore, Myanmar, Taiwan, and Vietnam.

Rice noodles are characterized by their shiny white color and their thin structure, reminiscent of silk threads. They originated during the Qin dynasty and had been consumed for more than 2000 years in China. Historical evidence implies that the people from northern China preferred wheat noodles because they were not used to eating rice. 

Mixian are traditional rice noodles from the Chinese Yunnan province. They are characterized by their round shape, medium thickness, silky texture, and a subtle, almost nutty flavor. The noodles are usually used fresh, and they are traditionally employed in stir-fry dishes and are often combined with flavorful broths and sauces.

The most popular regional dish that incorporates mixian is a rice noodle soup known as over the bridge rice noodles (guo qiao mixian).

Wonton wrappers are thin sheets of dough used to make wontons, a type of Chinese dumpling. These wrappers encase various fillings, most commonly a mixture of minced meat (like pork or shrimp) and seasonings. The dough is made with all-purpose flour, eggs, salt, and water, mixed and kneaded until smooth, then rolled out very thin.

It's cut into squares or circles, depending on preference and specific use. While they're primarily used for making wontons, creative cooks often use them for other dishes as well, such as ravioli, samosas, or other small pastries and dumplings.

Sōmen are the thinnest Japanese dried noodles made from wheat flour. They are usually served cold, especially during summer, when they are consumed as comfort food, with a dipping sauce called men-tsuyu on the side. Other side dishes include ground ginger, chopped scallions, seaweed, wasabi, or sesame seeds.

The noodles can also be stir-fried with vegetables and tofu. Sōmen dates back to the 8th century, when the Chinese brought them over to Japan. Originally, rice flour was used in its preparation, but over time, as its popularity spread, sōmen started to be made with wheat flour, especially in the western and southern regions of Japan, where wheat was abundant. 

Also known as Chinese vermicelli and glass noodles, these thin noodles are made from water and starch extracted from mung beans, yams, cassava, or potato. They are characterized by their translucent appearance and extremely mild flavor. Cellophane noodles are often used in soups and stir-fries, but can also be served cold in salads.

They tend to soften quickly when used in soups, while they remain al dente and soak up the flavors of other ingredients when used in stir-fries. The noodles are commonly flavored with vinegar, fish sauce, soy sauce, or chili oil. Apart from China, cellophane noodles are popular in numerous other countries such as Malaysia, Indonesia, the Philippines, Japan, Tibet, India, Pakistan, Korea, Vietnam, Thailand, and Hawaii.

Misua are extremely thin wheat noodles originating from Fujian in China. The noodles cook very quickly, so they are sometimes added to the soup that has already been removed from the heat source. Misua noodles are a highly versatile ingredient, so they can be served as a side dish, fried with mushrooms, tofu, and vegetables, or used in salads and soups.

Some of the most popular dishes with misua noodles include noodle and meatball soup and seafood noodle stew. These noodles are also very popular in Taiwan, Singapore, and the Philippines. Misua symbolizes long life, so the noodles are regarded as a traditional birthday food in China.