A tiny shop with rustic decor run by a friendly couple, the noodles here – al dente and delicious – come in clear broth (清汤, qīng tāng) or with pumpkin (金瓜, jīn guā), preserved vegetables（酸菜, suān cài) or braised pork (炖肉, dùn ròu). For ¥5 you get a salad of various types of tofu: strips, hard, scrunched up sheets, you name it.
Hele noodles (饸饹麺, héle miàn) are a pressed noodle made from buckwheat, sorghum or oat flour that's commonly eaten in northern and northwestern China. The shop illustrations on the walls show how the dough is pushed through a vessel with holes directly into boiling water.
