The correct formula of Daoxiao Noodles's dough is as follows:

1. There is no secret about Daoxiao Noodles's dough. Choose ordinary medium gluten flour or high gluten flour. Add a spoonful of salt to the flour and nothing else. The purpose of adding salt is to make the cut noodles more tough.

2. add water in several times, first make the dough into dough, and then knead it into dough slowly. Remember, the dough must be hard, the dough is hard to cut, and the cut noodles are more gluten.

3. After the dough is made, cover it and bake it for more than 3 minutes, so that the moisture in the dough can be fully blended with the flour. There is no need to knead the dough smoothly at this time.

4. After the dough has been baked for a long time, it needs to be kneaded repeatedly on the panel to make it smooth, so that it is not easy to break the dough when peeling.

5. The dough must be kneaded into a long strip, and the middle should be bulged, so that the dough cutter can be easily stressed. Put the kneaded dough on the pallet. If there is no pallet at home, you can put a small rolling pin under the dough.

when the water boils, hold the dough in one hand and the dough cutter in the other, and cut it from the inside of the dough. If you are skilled, it is as simple as peeling a radish.

Daoxiao Noodles, also known as "Xu Ma Mian", is a kind of traditional pasta with characteristics in Shanxi Province and one of the "Top Ten Noodles in China". Daoxiao Noodles is popular in Shanxi Province and its surrounding areas. It is said that it was founded by Xu Ma Chai Shao in the Tang Dynasty. It is eaten with various flavors of SAO Zi and seasonings, with Daoxiao Noodles in Datong, Shanxi being the most famous. Daoxiao Noodles, Shanxi, is thick and thin, shaped like a willow leaf; The entrance is slippery with internal tendons, soft but not sticky, and the more you chew, the more fragrant it is. It, together with Zhajiang Noodles in Beijing, Huimian Noodles in Henan, Regan Noodles in Hubei and Dandan Noodles in Sichuan, is known as the top five pasta dishes in China and enjoys a high reputation. It is one of the most representative business cards of Shanxi cuisine.