You’re welcome! Personally, I prefer flatter thicker noodles 
Some more background.
It’s funny, sometime the round ones are so uniform you’d swear they were machine made (and some machine ones are so good who cares how they’re made!). But there are typically a few irregularities here and there, even when they use a knife to cut into strands, and they tend to get softer as they sit in the soup bowl. Were they soft in a pleasant way that helped soup adhesion?
Here’s a picture of some round ones I had at a local place, Boiling Beijing, a few years ago. According to the owner, the chef wraps a thick cylinder dough around his hands, pulls sideways, folds it in half, and repeats the process several times to make them thinner.
