One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the salty shrimp roe forming tiny black spots on strips of the noodles.

[2] The noodle is made of wheat flour, salt, tapioca flour, monosodium glutamate (MSG), and shrimp roe.

Mix the shrimp, eggs, flour and other materials, and then put the dough is placed into a mechanical press with holes through which the dough is forced to form strands of noodles.

Soy sauce or additional flavorings can still be added.

Depending on the noodle brand, the black dots may disappear after cooking.