Shandong is wheat country and its noodle tradition is as old as any in China. In Tai'an the most common form is hand-pulled (lamian), made to order from a single rope of dough that the cook stretches and folds into ever finer strands before throwing into the broth. Tongtian Street and the smaller lanes around Dai Temple have a noodle shop on every block.
A bowl of beef noodles with chilli, vinegar and a handful of greens runs to a few yuan and is the standard refuelling meal after the mountain. Look for the queue at lunchtime — that is usually the right shop. Larger restaurants do more elaborate versions with seafood, mushrooms, and slow-braised meat.