Daoxiao Noodles is a daily favorite pasta of Shanxi people, and it is well-known at home and abroad for its unique flavor. 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. Together with noodles with gravy in Beijing, Yifu noodles in Shandong, grilled fish noodles in Henan and Dandan Noodles in Sichuan, it is known as the five major pasta products and enjoys a high reputation. Daoxiao Noodles is the most representative noodle in Shanxi Province, ranking first in the world, with a history of hundreds of years. According to legend, after Mongolian Tatar invaded the Central Plains, the Yuan Dynasty was established. In order to prevent the "Han people" from rebelling and revolting, all the metals in each household were confiscated, and ten households were required to use a kitchen knife, which was used in turn to cut vegetables and cook, and then returned to the Tatars for safekeeping. One day at noon, an old woman made a stick and sorghum flour into dough and let the old man take the knife. As a result, the knife was taken away by others, so the old man had to return it. When he left the Tatar gate, his foot was touched by a thin piece of iron, and he picked it up and put it in his arms. After returning home, the pot kept ringing, and the family waited for Daoxiao Noodles. But the knife didn't come back, and the old man was so anxious that he suddenly remembered the iron sheet in his arms. He took it out and said, use this iron sheet to cut the plane! When my wife saw that the iron sheet was thin and soft, she muttered, how can such a soft thing cut noodles? The old man said angrily, "cut" and "cut" don't move. The word "chop" reminds my wife that she put the dough on the board, picked it up in her left hand and held the iron piece in her right hand, and stood by the boiling pot to "chop" the noodles. One piece fell into the pot, cooked, fished out and put in a bowl, and poured with marinade, so that the old people could eat first. The old man ate and said, "Very good, very good. I don't have to take a kitchen knife to cut the plane. " In this way, one spread to ten, ten spread to hundreds, and spread all over Jinzhong. Up to now, in Pingyao, Jiexiu, Fenyang, Xiaoyi and other counties in Jinzhong, men and women will cut noodles. Later, the birth of Fengyang (Zhu Yuanzhang) unified China and established the Ming Dynasty. This kind of "noodle cutting" spread among social vendors, and after many reforms, it evolved into the present Daoxiao Noodles. Daoxiao Noodles is moderate in hardness, soft and tough. Whether it is pickled, fried or cold, it has a unique flavor, such as adding a little vinegar. The traditional operation method is to hold the noodles in one hand and the knife in the other, and cut them directly into the boiling water pot. The key technology of Daoxiao Noodles Li Shou General Knot's Daoxiao Noodles production is: "The knife never leaves the face, the face never leaves the knife, the arm is straight and hard, the hand is flat, the hand-eye is in line, and one blade drives the other. The knife is flat when it is flat, and the machete is triangular. " To say that eating small noodles with a knife is full of luck, then watching small noodles with a knife is full of pleasure. 1958 During the Taiyuan Technical Competition in Shanxi Province, the noodles cut by experts were about 2 1 cm long and 0.2-0.4 cm thick. Cutting 1 18 knives per minute and cutting wet dough made of 2500 grams of flour per hour is dazzling and full of praise. There is a jingle that says, "A leaf falls into the pot, a leaf floats, a leaf leaves the surface, whitebait falls into the water, and willow leaves ride on the treetops." 1May, 983, Mr. Anyuan, a member of China Star Food Co., Ltd., made a special trip to Taiyuan to shoot pasta and TV movies. After visiting the superb technical performances of Jinyang Hotel and Taiyuan noodle chefs, he said: "The world's pasta is in China, and the pasta is in Shanxi. Taiyuan deserves to be the hometown of pasta." 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. 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. 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. Before eating, visiting the chef to shave noodles is tantamount to enjoying an art performance.

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.