Knife-cut noodles are the central characteristic traditional noodles of Datong City, Shanxi Province, and are one of the "Top Ten Noodles in China", which is popular in the north. Pen Fun Pavilion www.biquge.info operation process: the flour and into a lump, the left hand holds the dough, the right hand holds the curved knife, the noodles are cut into the pot of boiling water one by one, after cooking, take out, participate in various flavors of noodles, seasonings to eat, Shanxi Datong knife cut noodles are the most famous.

Shanxi knife-cut noodles are world-famous because of their common flavor. The knife cutting surface is all cut by the knife, hence the name. The dough leaf is cut with a knife, medium thick and thin edges. The edges are clear, resembling willow leaves; The entrance is slippery outside and gluten inside, soft but not sticky, the more you chew, the more fragrant it is, and it is well received by those who like pasta. It is known as one of China's five major noodle dishes along with Beijing's fried sauce noodles, Henan's braised noodles, Hubei's hot dry noodles, and Sichuan's dandan noodles, and enjoys a high reputation and is one of the most representative business cards of Shanxi cuisine.

Shanxi is the hometown of pasta, there are many kinds of noodles, among which the knife-cut noodles of Shanxi Datong are the most famous, which can be described as the "king of noodles", it has the characteristics of inner deficiency and outer gluten, soft lubrication, easy digestion, etc., and Beijing fried noodles, Henan stewed noodles, Hubei hot dry noodles, Sichuan dandan noodles are known as China's famous five major noodles. Knife-cut noodles are the daily favorite noodles of Shanxi people, and they are world-famous because of their common flavor.

The knife cutting surface is all cut by the knife, hence the name. The dough leaf is cut with a knife, medium thick and thin edges. The edges are clear, resembling willow leaves; The entrance is slippery outside and gluten inside, soft but not sticky, the more you chew, the more fragrant it is, and it is well received by those who like pasta. Among the knife-cut noodles in various parts of Shanxi, the most well-known is Datong's knife-cut noodles, which can be called "the king of noodles".

Datong knife cut noodles are of good quality and low price, color, fragrance and taste, constituting a common Datong style, many friends from other places come to Datong, after the taste, are full of praise. Some local travelers, after returning to their hometowns, have to rush to the noodle shop to eat a bowl of knife-cut noodles to relieve their nostalgia day and night.

In Datong, the success or failure, survival and death of a knife-cut noodle restaurant are all related to the recipe of the noodles in this noodle restaurant. This is different from the knife cut noodles in Taiyuan, Shanxi, Datong knife cut noodles are not only the common process, but also the common taste, the so-called in Datong Baijia Baiwei, the noodle shop owner can give you the noodle restaurant, but the recipe is difficult to buy. That's why, in Datong, the center of the delicious knife-cut noodles is not necessarily a luxury restaurant, but it may be on the street stall in front of your house.

When it comes to Shanxi, coal, vinegar and noodles can be said to be the representatives of Shanxi's business cards, and knife-cut noodles are the signboards of Shanxi's noodle culture, which can be described as "a unique in the world" and have a history of hundreds of years. "The world's pasta is in China, Chinese pasta is in Shanxi, and Shanxi is worthy of being the hometown of noodles." This is a compliment said by Mr. Bu Houchang, president of the Japanese friend star food bead club, after investigating Shanxi noodles.

Since ancient times, Shanxi noodles have been known for their variety and health and fitness. Shanxi noodles have a long history and a long history, with a well-documented history of more than 2,000 years. The knife cutting surface is all cut by the knife, hence the name. The dough leaf is cut with a knife, medium thick and thin edges. The edges are clear, resembling willow leaves; The entrance is slippery outside and gluten inside, soft but not sticky, the more you chew, the more fragrant it is, and it is well received by those who like pasta.

Whether it is in a movie, TV series or book, as long as the story related to Shanxi is mentioned, the camera will always show "a skilled master, a good dough on the head, holding a dough knife in each hand, waving on the top of the head." "Flying knives and shaving noodles" has become an art form in Shanxi, and such shots were presented at the 2010 Shanghai World Expo. There are three unique flying knife cutting noodles in Taiyuan Quanjin Hall: fast, more than 200 can be cut out per minute, which is dizzying; Accurate, put a jade plate 1.5 meters away, and cut the noodles into the roots; Strange, the actor dances with both hands on the top of the dough, and even plays on the wheelbarrow, which is thrilling and spectacular. In this 184-day event, Shanxi noodle chefs showed the common charm of Chinese noodle for tourists at home and abroad. Therefore, people say, "Eating knife-cut noodles is a feast for the mouth, and watching knife-cut noodles is a feast for the eyes".

There is an ancient legend about knife-cut noodles: after the Mongols entered the Central Plains, they established the Yuan Dynasty. In order to prevent the Han from rebelling, they confiscated all the metals of every household, and ordered 10 households to use a kitchen knife to cut vegetables and cook in turns, and then handed them back to the Mongols for safekeeping. One day at noon, an old woman asked the old man to get the knife after making a good face, but the knife was taken away by others, and the old man had to return. When leaving the gate of the Mongols, the old man's foot was touched by a thin piece of iron, and he picked it up and carried it in his arms.

After returning home, the pot was boiling loudly, and the whole family waited for the knife to cut noodles to eat, but the knife was not taken back, and the old man was so anxious that he suddenly remembered the iron sheet in his arms, so he took it out and said: Just use this iron sheet to cut noodles! When the old woman saw that the tin sheet was thin and soft, she muttered, "How can such a soft thing cut noodles?" The old man said indignantly: "If you don't move, cut it." She put the dough on a wooden board, picked it up with her left hand, held an iron sheet in her right hand, stood by the pot of boiling water to "cut" the noodles, and the leaves fell into the pot, and after cooking, she fished it into the bowl, poured the marinade and let the old man eat it first, and the old man said while eating: "It's very good, it's very good, you don't have to take a kitchen knife to cut noodles in the future." In this way, one spread ten, ten spread hundreds, and spread all over the land of Jinzhong.

The technical requirements of knife cutting face and dough are stricter, the proportion of water and noodles, the request is accurate, the ordinary is a pound of noodles and three taels of water, beaten into a spike, and then kneaded into a dough, and then covered with a damp cloth, and then kneaded after half an hour, until kneaded evenly, kneaded soft, kneaded light. If the kneading effort is not enough, it is easy to stick to the knife and break the strip when cutting, and most of the noodles that are cut all over the country use the noodle making process of the king of strong noodles.

In addition, the subtlety of the knife cutting surface lies in the knife skill. Knives are usually sharpened from a special curved shape, rather than a kitchen knife. When the left hand holds the kneaded dough, the right hand holds the knife, the trick should be smart, the output should be flat, the force should be even, against the soup pot, click, click, click, a knife to catch a knife, cut out of the face leaves, a leaf even a leaf, just like a meteor catching the moon, draw an arc white line in the air, the face leaf falls into the soup pot, the soup rolls over the dough, and like a whitebait playing in the water, it is beautiful, the clever chef, can cut about 200 knives per minute, the length of each leaf is exactly six inches. Before eating, you can watch the chef shave noodles, which is tantamount to watching an artistic performance.

The seasoning of knife-cut noodles is commonly known as "toppings" or "blending", and it is also varied, including tomato sauce, meat fried sauce, mutton soup, golden needle fungus and egg marinade, etc., and is accompanied by seasonal fresh vegetables, such as cucumber shreds, leek flowers, mung bean sprouts, boiled soybeans, minced green garlic, chili noodles, etc., and then dripping with some old vinegar, which is very delicious.