That is how i have started to call them, because of how they are prepared. First, a big piece of dough, second, lubrication, third, stretching in a long band. After that, the folding takes place, once (to make two pieces), twice (to make four pieces) , three times (to make eight pieces) and on so on to make 16, 32, 64, 128 and 256 noddles. They come in powers of two, thin and delicate. They are best appreciated in a noddle soup, and in their homeland, in Gansu province. However, China CDC has a cook from Lanzhou that makes them well.
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