A worker rolls the strips into thinner ones of a half centimeter diameter. [Photo/qz96811.com]

Eating handmade noodles is a Spring Festival custom for the residents of Changshan, a county in Quzhou, Zhejiang province.

During the festival, whenever paying a New Year call at a local family, one will be treated to a bowl of spicy homemade noodles.

Moreover, there are many reasons other than greeting guests for Changshan natives to eat their homemade noodles. It means a happy new year if one eats the noodles on the first day of the Chinese lunar calendar; a long life if one eats them on one's birthday; and high marks if students eat the noodles before their exams.

It usually takes 12 hours to make the noodles.

Put the kneaded doughs aside for 30 minutes to let them ferment and increase its chewiness.

Press the small doughs into thin pieces, cut them into strips of about five-centimeter diameter and put the strips aside for another 30 mins.

Then roll the strips into thinner ones of a half centimeter diameter and put those aside for 30 mins.

Roll the fermented long strips onto two wooden sticks and two sticks for one flour-made strip.

Finally put them under bright sunshine, during which they will be stretched more thinner for about five times.