 Knife-cut noodles in beef broth | |
| Place of origin | Shanxi, China |
|---|---|
| Main ingredients | flour, oil, water |
| Ingredients generally used | salt, sugar, soda ash |
Knife-cut noodles (traditional Chinese:刀削麵;simplified Chinese:刀削面;pinyin:dāoxiāomiàn), also known asknife-sliced noodles orknife-shaved noodles in English, are a type ofnoodle inChinese cuisine often associated withShanxi province. As the name implies, unlikepulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water.[1] The resulting noodles are ribbon-shaped, fairly thick, andchewy when cooked. Among the knife-cut noodle variations in Shanxi, the style fromDatong became the most famous.
The noodles are made by mixingwater andflour, and other ingredients to createdough.Cooking oil is added to increaseelasticity and chewiness. After resting, the dough chunk is then sliced in a quick motion with strips of dough going directly into theboiling water. Learning the technique to do this can take years, but a skilled chef can slice up to 200 strands per minute.[1] This makes the noodles very fresh.
The noodles are usually served inside abroth, but they are sometimesfried.[2]
 | This article related toChinese cuisine is astub. You can help Wikipedia byexpanding it. |
