The first argument is that during the Tang Dynasty, Chai Shao, a husband-in-law, invented the "knife noodle". At that time, he was ill and had a bad appetite. His wife specially made him a bowl of knife noodle, which was thin, soft and delicious. After eating it, Chai Shao greatly praised it and brought this noodle technology back to his hometown of Shanxi. Later, after continuous improvement, people sliced the dough into noodles with blades, which is the embryonic form of Daoxiao Noodles that we see now.
Another way of saying this is that Daoxiao Noodles originated from "cutting noodles" in the Yuan Dynasty. It is said that when the Mongolian army went south, the soldiers cut the dough into small pieces or thin slices with knives and cooked it, which is called "cutting noodles", which is a kind of fast food. Later, with the passage of time, through continuous improvement and technical perfection, Daoxiao Noodles in the modern sense was finally formed.
Characteristics of Daoxiao Noodles
1, unique production technology: Daoxiao Noodles is named after cutting dough into thin and wide noodles with a knife, and the production process requires superb knife skills and rich experience, so Daoxiao Noodles is also regarded as a traditional skill.
2. Strong taste: Because the noodles are cut, the surface is rough and chewy, and this unique taste makes Daoxiao Noodles one of the favorite pasta.
3. Rich and diverse ingredients: Daoxiao Noodles is rich in ingredients, which can be matched according to personal taste. Common ingredients include beef, mutton, chicken, seafood, etc., and various vegetables and seasonings can be added to enrich the taste.
4. Rich soup: Daoxiao Noodles's soup is usually made of meat and bones, and it tastes delicious and rich. The soup can be poured on the noodles to increase the taste and flavor.