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In the 1950s, hand-made noodles were one of the most important industries on the old street of Muzha. During its prosperous period, there were dozens of factories, forming a special community known as "Noodles Cave." Later, with the rise of mechanized noodle production and the increasing number of high-rise buildings, the available space for drying noodles gradually decreased. Now, only a few factories remain that still use the traditional hand-making method. Making noodles is a hard job. One has to get up early in the morning to mix the dough, let it rest, and then knead it. After that, the dough is rolled, stretched, and dried in the sun. Each step must be done carefully; otherwise, the final product will not be good. In the past, making noodles relied on the weather. The amount of water and salt added had to be adjusted according to the season and weather, and the timing of each process had to be coordinated to make perfect noodles. In the past, when noodles had to be sun-dried, each master was a weather expert. Later, because of the high-rise buildings, they switched to using hot air for drying. This method is not affected by the weather and helps maintain stable quality. Currently, "Liu Xiechang Noodle Factory" located in the alley of No. 85, Section 3, Muzha Road is one of the few factories that still preserves the traditional hand-making method. Because this work is very hard and physically demanding, fewer young people are willing to get involved, leading to a gap in the skills. Moreover, as the senior masters gradually retire, this craft has become even more precious. Their products are essential for local temple festivals, weddings, funerals, celebrations, and winter nourishment. The chewy texture and the characteristic of not breaking even after being cooked for a long time make them a favorite among connoisseurs. It is even better to enjoy them with the special tea oil of Muzha.