Daoxiao Noodles, which originated in Shanxi, can be seen everywhere in the streets of China. However, in China, small street restaurants are the main way to operate Daoxiao Noodles, and it is difficult to find a restaurant that is mainly engaged in Daoxiao Noodles.

In Japan, which is separated only by a strip of water, there are nearly 100 restaurants with a certain grade, mainly Daoxiao Noodles, in Tokyo alone, and Daoxiao Noodles has become a kind of China meal that Japanese people are familiar with.

Extended data:

The noodles cut by Shanxi experts are about 2 1 cm long and 0.2-0.4 cm thick. Cutting 1 18 knives per minute can cut 2,500 grams of wet dough made of flour per hour. There is a jingle saying: "One leaf falls into the pot, the other leaves float, and the other leaves leave the surface, and the whitebait falls into the water and turns white waves, and the willow leaves ride under the treetops."

Daoxiao Noodles's seasonings (commonly known as "toppings") are also varied, such as tomato sauce, meat fried sauce, golden mushroom and egg marinated, etc., accompanied by seasonal fresh vegetables, such as shredded cucumber and mung bean sprouts, and then dripped with mature vinegar, which is very delicious.

People's Daily Online-Health Tips: The stronger the noodles, the more nutritious they are.

People's Daily Online-Slow Reading Time | Why Shanxi Daoxiao Noodles became popular in Japan?