Lanzhou lamian is a Chinese noodle dish known for its hand-pulled noodles, originating from Lanzhou, the capital of Gansu Province in northwest China. "Lamian" translates to "pulled noodles", as the dough is stretched and folded repeatedly by hand to create long, thin noodles with a perfect chewy texture.

This technique not only aligns the gluten but also enhances the texture of the noodles. The resulting noodles are cooked in a rich beef broth that is clear and flavorful, without the use of soy sauce, allowing the natural flavors of the ingredients to shine through. 

Wonton noodles is a popular Cantonese noodle dish with many regional varieties found throughout Southeast Asia. Traditionally, it consists of chewy egg noodles and wonton dumplings, combined and served in a flavorful chicken, pork, or seafood broth.

The dumplings are usually filled with a combination of minced pork and shrimps, lightly flavored with sesame oil, soy sauce, and grated ginger. The stringy thin egg noodles are the most common variety found in many versions of the dish. The choice of garnishes is region-specific and is influenced by common culinary traditions of the particular area where wonton noodles are found. 

Over the bridge rice noodles (guo qiao mi xian) is a rice noodle soup, a specialty of Yunnan cuisine. When broken into segments, the soup consists of chicken soup, rice noodles, sliced meat, and vegetables, as well as some additional ingredients used for garnishing and seasoning.

The dish originated from Mengzi County over 100 years ago. What's peculiar about this soup is the way in which it is prepared; a bowl of hot soup, a bowl of rice noodles, and a platter with sliced ingredients are brought to the table where the dish is assembled and cooked. 

Luosifen, a native to Liuzhou in China's Guangxi province, is a dish consisting of a snail-based broth, rice noodles, and an array of additional ingredients, typically including pickled bamboo shoots, peanuts, tofu skins, and green vegetables. The hot and spicy taste comes from an elaborate concoction of spices and herbs that's used to make the broth, as well as a sizable amount of chili oil that's added to the finished soup at the end.

Luosifen is typically sold by street vendors and only rarely served in restaurants, with each place having their secret recipe. Recently, specialized luosifen restaurants started to appear in numerous Chinese cities, but also abroad.