Description
A representative noodle dish from Shanxi. A hard block of wheat dough is held by hand, and a special curved knife is used to shave slivers directly into a boiling pot. The unique shape—thick in the middle and thin at the edges—creates a supreme chewy texture.
Restaurants serving Dao Xiao Mian (Shanxi Knife-Cut 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
- Wheat flour
- Pork
- Tomato
- Eggs
- Coriander
- Black vinegar
Instructions
- [Authentic Recipe]
- Knead flour, water, and salt into a very hard dough. Rest under a damp cloth.
- Prepare a rich soup (Lu) with pork, tomatoes, and eggs.
- Boil a giant pot of water.
- The chef holds the dough block in the left hand and a special curved knife in the right.
- Shave slivers of dough directly into the boiling water in a rhythmic motion (masters shave
- per minute).
- Boil for a few minutes until they float; scoop out.
- Plate and top with hot soup and cilantro.
Learn more Spice, substitutes, tips
Key spices
Pure aroma of wheat flour and the umami soup of tomato and pork、トマトや豚肉の旨味スープ
Substitutes at Japanese supermarkets
Boil commercial dry or chilled 'Dao Xiao Mian style' noodles
Pairing
Shanxi Lao Chen Cu / Raw Garlic
Trivia
Legend says it originated during the Yuan Dynasty when Mongols confiscated knives, forcing locals to shave dough with a scrap of iron. Today, many restaurants use specialized noodle-shaving robots.
Eating tips & etiquette
Because the thickness varies, enjoy slippery and chewy textures simultaneously. Shanxi locals always heavily drizzle local aged black vinegar over it before eating to add sharp tartness.
Allergen
Wheat, Pork, Eggs