Description
A performance noodle representing China's noodle holy land, Shanxi, standing alongside Dao Xiao Mian. Extremely soft dough is placed on a flat plate. The chef stands before a boiling pot and uses a special long chopstick to flick slivers of dough like bullets directly into the water. A violently chewy noodle, tapered at both ends.
Restaurants serving Ti Jian (Shanxi Scraped Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Knead wheat flour with water and salt. Ti Jian dough is slime-like and so soft it cannot be held by hand. Beat it with a spatula to develop extreme gluten, then rest it in water.
- Stand before a giant boiling pot. In the left hand, hold a plate smeared with the soft dough, tilting it over the pot.
- Hold a single long iron chopstick in the right hand.
- As the dough flows toward the edge, hook the edge with the chopstick tip and scrape and flick it into the boiling water at blinding speed (Masters flick 3-
- noodles per second).
- The dough cooks into bullet shapes, tapered at ends and thick in the middle. Scoop and shock in cold water.
- Drench the noodles heavily in hot sauce like Tomato-Egg or Zha Jiang.
Learn more Spice, substitutes, tips
Key spices
Umami of tomato and pork、Tartness of black vinegar
Substitutes at Japanese supermarkets
Substitute by dropping tiny dollops of JP Suiton dough into boiling water
Pairing
Black vinegar (Shanxi Lao Chen Cu poured heavily) / Raw garlic
Trivia
[Trivia] Legend says it originated in the Tang Dynasty when Li Shimin's sister flicked dough with a chopstick to make highly digestible noodles for her severely ill mother. It is the absolute representative of historic home cooking.
Eating tips & etiquette
[Unique Eating] Because they are shaped like tiny bullets, they are generally scooped with a spoon rather than chopsticks. Since the dough hydration is higher, the texture is slippery and chewy to the absolute limit. Douse it in local black vinegar and devour it while biting raw garlic cloves.
Allergen
Wheat, Pork, Eggs, Soybeans