Wenzhou Plain Noodles, also called Suo noodles, is a traditional local specialty, and a necessary snack to treat visitors for a family with a child newly born. Plain noodles are made first by adding a particular amount of salt (3-5% in spring and winter, and 9-12% in summer and autumn) to wheat flour to obtain a dough. The dough is then aged in a cabinet for a period of time before being pulled into thin noodles. At last, the noodles are dried and folded into a shape of “8” for storge. The best plain noodles are evenly thin. To serve the noodles, after being cooked in boiling water, they are taken out without the salty water and put in a bowl with a seasoned soup.