Knife-cut noodles ( zh, c=刀削麵, p=dāoxiāomiàn), also known as knife-sliced noodles or knife-shaved noodles in English, are a type of noodle in

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...

often associated with Shanxi province. As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water. The resulting noodles are ribbon-shaped, fairly thick, and

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when cooked. Among the knife-cut noodle variations in Shanxi, the style from

Datong Datong is a prefecture-level city in northern Shanxi Province in the People's Republic of China. It is located in the Datong Basin at an elevation of and borders Inner Mongolia to the north and west and Hebei to the east. As of the 2020 cens ...

became the most famous.

Preparation

The noodles are made by mixing

water Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a ...

and

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

, and other ingredients to create

dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening ag ...

Cooking oil Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. ...

is added to increase

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and chewiness. After resting, the dough chunk is then sliced in a quick motion with strips of dough going directly into the

boiling water Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Ther ...

. Learning the technique to do this can take years, but a skilled chef can slice up to 200 strands per minute. This makes the noodles very fresh. The noodles are usually served inside a broth, but they are sometimes fried.

References

Chinese noodles Shanxi cuisine {{china-cuisine-stub