Daoxiao Noodles is a characteristic traditional pasta in Shanxi, and it is one of the "Top Ten Noodles in China", which is popular in Shanxi and its surrounding areas. It is said that this is the Daoxiao Noodles founded by Ma Xu Chai Shao in the Tang Dynasty.
The operation process is to knead the flour into a ball, hold the dough in the left hand and the arc knife in the right hand, cut the noodles one by one into the boiling water pot, and take them out after cooking.
Daoxiao Noodles in Datong is the most famous. Daoxiao Noodles, Shanxi, is thick and thin, shaped like a willow leaf. The entrance is soft but not sticky, and the more you chew, the more fragrant it is.
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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 strips when cutting. People who make Daoxiao Noodles all over the country mostly use the noodle-making technology of "king of the strong", which makes the noodles and ears more and more severe.
In addition, the secret of the knife facet lies in his swordsmanship. Knife, generally not a kitchen knife, is made of a special curved knife. When operating, the left hand holds the kneaded dough and the right hand holds the knife. The wrist should be dexterous, the output should be flat and the force should be uniform. To the soup pot, click, click, click.
Cut Ye Er, one leaf after another, just like a meteor chasing the moon, drawing an arc-shaped white line in the air. Noodles fell into the soup pot, and the soup rolled, looking like whitebait splashing. A clever cook can cut about 200 knives per minute, and the length of each noodle is exactly six inches.
Baidu Encyclopedia-Daoxiao Noodles