[1] The noodles are short, about 5 cm long and 5 mm in diameter, and white semi-transparent in colour.

[1] The noodles are hand-shaped and rolled into the iconic needle profile, then steamed.

As with most Chinese noodles, it can be served for breakfast, lunch or dinner as a main course or supplementing a rice meal.

Many Chinese restaurants, hawkers and roadside stalls serve the noodle in various forms.

One of the famous dishes that can be found widely in Southeast Asia is Clay-Pot Lao Shu Fen.