Lechun's traditional pasta making technique originated from Changyi City, Shandong Province, and has a long historical tradition. It is made of wheat flour as raw material, old noodles as the noodle primer, manual kneading, plus shapes, patterns, red dots and small dates embellishment, steamed by a large pot. The main technical processes are: material selection, noodles, molding, awakening, steaming. The main types of noodle foods are old noodles, such as old noodles, happy dumplings, noodle fish, shou peach, flags, lotus rolls, flower bumps and other varieties, especially the old noodles are the most famous. The shape of Lechun old noodles is round and smooth, the inner parts are kneaded into multiple layers, and the taste of the food is unique, which is an indispensable gift, tribute and delicacy for local people's life and folk activities. Therefore, it is well-known in Weifang City and most of Shandong Province, and has been rated as a famous trademark and food culture brand in Shandong Province.
After 1958, Changyi Guest House hired pasta chefs to concentrate on traditional production and restored Lechun brand noodle products. In 2004, Changyi Lechun Old Noodles Dabao Rao Co., Ltd. was established, and in 2014, the Lechun Noodle Food Institute, which integrates skill transmission, cultural dissemination and historical display, especially through technical training, has provided employment opportunities for more than 200 rural poor households in the surrounding areas, and contributed to the revitalization of rural poverty alleviation. Lechun noodles now have annual sales of more than 12 million yuan.