Speaking of Shanxi, coal, vinegar and noodles can be said to be the representatives of Shanxi's business cards, while Daoxiao Noodles is the signboard of Shanxi's pasta culture, which is known as "the best in the world" and has a history of hundreds of years. "World pasta is in China, China pasta is in Shanxi, and Shanxi is the hometown of pasta." This is the praise of Mr. Bu Houchang, the president of the Japanese friend Star Food Pearl Club who visited Shanxi pasta.
Since ancient times, Shanxi pasta has been famous for its variety and health and fitness. Shanxi pasta has a long history, with a well-documented history of more than 2000 years. Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft and non-sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers.
Whether it's movies, TV series or books, as long as stories related to Shanxi are mentioned, there will always be skilled masters in the camera, putting dough on their heads and holding a noodle knife in one hand, whizzing overhead. "Flying Knife Faces" has become a performing art in Shanxi, and such a scene once appeared in the Shanghai World Expo held on 20 10.
There are three unique skills in the flying knife facet of Taiyuan Jin Quan Club: fast, cutting out more than 200 pieces per minute, which is dazzling; Accurate, put a jade plate 1.5 meters away and cut the noodles and roots in; Strangely, the performers' head dough hands dance and cut, but there are also their feet performing on the unicycle, which is breathtaking and spectacular. In this world-famous event, which lasted 184 days, the chef of Shanxi pasta showed the unique charm of China pasta to tourists at home and abroad. So people say that "eating small noodles is pleasing to the eye, and watching small noodles is pleasing to the eye".
Daoxiao Noodles has strict technical requirements for dough mixing, and the ratio of gouache to gouache is accurate. Generally, one kilogram of flour is mixed with three or two waters, then kneaded into dough, covered with a wet cloth and kneaded for half an hour until it is kneaded evenly, softened and polished. If you can't knead the dough, it's easy to stick to the knife and break the strip when cutting.
Miaomiao of Daoxiao Noodles is a swordsman. Knives, generally without knives, should be ground from a special arc. When operating, the left hand holds the kneaded dough and the right hand holds the knife. Your wrist should be smart, your output should be flat, and your strength should be even. When you face the soup pot, you will scratch, scratch, scratch and scratch. Cut noodles are Ye Er, one leaf after another, just like a meteor chasing the moon, drawing an arc-shaped white line in the air. Noodles fall into the soup pot, and the soup rolls, splashing like whitebait, which is really beautiful. A clever cook can cut about 200 knives per minute, and the length of each leaf is exactly six inches.
Seasonings in Daoxiao Noodles (commonly known as "topping" or "mixing") are also varied, including tomato sauce, meat fried sauce, mutton farm, Flammulina velutipes, marinated eggs, and sometimes fresh vegetables, such as shredded cucumber, leek, mung bean sprouts, boiled soybeans, minced onion and garlic, and Chili noodles. , are very delicious.