 Wheat noodles ("milguksu") were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.In Korean traditional noodle dishes are "onmyeon" or "guksu jangguk" (noodles with a hot clear broth), "naengmyeon" (cold buckwheat noodles), "bibim guksu" (cold noodle dish mixed with vegetables), "kalguksu" (knife-cut noodles), "kongguksu" (noodles with a cold soybean broth), "japchae" (cellophane noodles made from sweet potato with various vegetables) and others.In royal court, "baekmyeon" (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish.