The recipe of sakumen described in an encyclopedia called "The Guide to Running a Household" from the end of the Southern Sung period to the beginning of the Yuan period includes one closely resembling the recipe of Japanese hand-stretched somen such as 'making the dough thinner by stretching it with oil applied to its surface and finally making it still thinner by hooking it on rods.'
南宋時代末期から元初期頃の『居家必要事類全集』という百科全書に出ている索麺の作り方には「表面に油を塗りながら延ばしていくことで、最後に棒に掛けてさらに細くする」等といった日本の手延素麺の製法と酷似した特徴が書いてある。