Pasta is made from from shaped unleavened dough cooked in a boiling liquid.
Faen - "glass noodles" are a type of transparent noodle made from starch such as mung bean starch, potato or canna starch; and water. They are typically sold in dried form, boiled to reconstitute, and used in soups, stir fried dishes, or spring rolls. When dried, they are a translucent light gray or brownish-gray color. They are generally round, and are available in various thicknesses.
Spaetz - This is a type of egg pasta or dumpling, made from a dough typically consisting of eggs, flour, salt, water and milk. Spices may also be added. Sometimes minced pork liver or spinach is added to the dough.
Gui - Gui are noodles made from rice. They are often eaten as part of a soup dish, stir fry, or salad. They may be thick (Kagui) or thin (Sugui).
Kaus - Kaus is a spherical granular pasta made by rolling and shaping moistened wheat or millet dough. The finished pasta "grains" are about 1 mm in diameter before cooking. Traditional kaus requires considerable preparation time and is usually steamed. Kaus is often served under a meat or vegetable stew, but it can also be eaten alone, flavoured, or plain, warm or cold, as a dessert or as a side dish.
Bahkhzhao - These are small dumplings , generally consists of minced meat and chopped vegetables, wrapped in a pastry. dough, or batter covering, and steamed, boiled, or fried.
Moezhao - This is a type of dumpling made of a simple flour and water dough, sometimes with a little yeast or baking soda to give a more 'doughy' texture to the finished product. Various savory fillings are enclosed in the dough, which is then sealed in a circular pinwheel fashion or folded in half and sealed. The dumplings are then usually steamed over a soup, which is served with the dumplings with a chili sauce. They may also be pan-fried or deep-fried after being steamed.