Dao Xiao Mian (Knife-cut Noodles)
Flying noodles! Extremely thick and uneven motif texture
Description
From Shanxi province. An artisan holds a block of dough and uses a special curved knife to shave ribbons of dough directly into a boiling pot. Creates irregular, ultra-chewy noodles.
Restaurants serving Dao Xiao Mian (Knife-cut Noodles)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Water
- Ma La soup or Soy-based broth
- Braised pork(topping)
Instructions
- [Authentic Recipe]
- Mix strong flour with very little water to knead a rock-hard, ultra-stiff dough. Cover with a damp cloth and let rest thoroughly.
- Prepare a rich topping soup (Jiao Tou), such as braised pork belly or tomato-egg stew.
- Stand before a massive pot of violently boiling water, holding the heavy dough block in your left hand and a special curved 'Dao Xiao' knife in your right.
- With flicking wrist motions, rhythmically shave thin, willow-leaf-shaped ribbons of dough directly into the boiling water, sending them flying through the air.
- Drain and smother in the rich soup.
Learn more Spice, substitutes, tips
Key spices
None(The chewy noodle is the star)
Substitutes at Japanese supermarkets
Hoto / Suiton (similar texture)
Pairing
Black vinegar(pour generously)
Trivia
[Trivia] In China, it's said an artisan is only fully fledged when they can shave the noodles perfectly while looking away at the crowd—a highly entertaining dish.
Eating tips & etiquette
[Unique Eating] Thick in the center and paper-thin on the edges, offering 'chewy' and 'slippery' textures in a single strand. Connoisseurs douse it in black vinegar.
Allergen
Wheat, Pork (Topping)