Dunhuang Yellow Noodle
Some say that from a distance, Dunhuang yellow noodles (Huangmian) resemble threads of gold. While this is somewhat of an exaggeration, these noodles are by no means simple to make. Only the expert chef can properly pull the heavy dough into noodles. The fine thread-like noodles are then boiled in water until they float, however the noodles are typically eaten cold or at room temperature. Yellow noodles are often eaten with other dishes as a staple (like rice in other parts of China).
On certain murals and frescoes in the Mogao Grottoes, there are vivid portrayals of people make yellow noodles. Convincing proof of the long history and popularity of Dunhuang Yellow Noodles.