Guangdong Style
Ingredients ：
1 1/2 tsp salt, or to taste high stock or hotbed leek sauce (see below)
4 1/2 cups (500 g) flour, sifted
5 oz (150 g) shrimp, shelled and deveined
4 egg whites 
 

Method：
Mince the shrimp into a pulp and mix with the egg whites, salt, and flour. Add enough water to knead a smooth, elastic dough. Roll out into a very thin sheet and fold into 3 layers. Cut crosswise into fine noodles.

Heat 5 cups (1,250 ml) of water to boiling and cook uncovered until the noodles are done, about 1 1/2 minutes.

Serve the noodles in bowls with high stock or hotbed leek sauce, made by boiling leek, lard, oyster sauce together and thickening the sauce by adding dissolved cornflour. （You may add some vegetables if you like.）