When it comes to Shanxi, coal, vinegar and noodles can be said to be the representatives of Shanxi's business cards, while Daoxiao Noodles is the signboard of Shanxi's pasta culture, which is called "the best in the world" and has a history of hundreds of years. "World pasta is in China, China pasta is in Shanxi, and Shanxi is worthy of being the hometown of pasta." This is a compliment from Mr. Bu Houchang, president of the Japanese friend Star Food Bead Club, who visited Shanxi pasta.
Since ancient times, Shanxi pasta has been famous for its variety and health and fitness. Shanxi pasta has a long history, with a long history and well-documented history of more than 2,000 years. 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 but not sticky, and the more you chew, the more fragrant it is, which is very popular among pasta lovers.
No matter in movies, TV series or books, as long as stories related to Shanxi are mentioned, there will always be skilled masters in the lens, and the dough will be placed on the head, and a noodle knife will be held in each hand and "swished" on the top of the head. "Flying to Daoxiao Noodles" has become a performing art in Shanxi, and this scene appeared in the Shanghai World Expo held in 20 10.
There are three unique skills to fly to Daoxiao Noodles in Taiyuan Quanjin Guild Hall: fast, cutting out more than 200 pieces per minute, which is dazzling; Accurate, 1.5 meters away, put a jade plate, and cut the roots into it; Strange, the performer's head dough is cut with both hands, and there are even more feet on the unicycle to perform, which is breathtaking and spectacular. In this world-famous event, which lasted for 184 days, Shanxi pasta chefs showed the unique charm of China pasta for tourists at home and abroad. Therefore, people say, "Eating Daoxiao Noodles is a feast for the eyes, and seeing Daoxiao Noodles is a feast for the eyes".
Daoxiao Noodles has strict technical requirements on dough mixing, and the ratio of water to flour is accurate. Generally, one kilogram of flour is mixed with three or two waters, and then kneaded into dough, then covered with a wet cloth, and kneaded for half an hour until it is evenly kneaded, softened and polished. If you can't knead the dough, it is easy to stick the knife and break the strip when cutting.
Daoxiao Noodles's Miaomiao is a swordsman. Knives, generally do not use knives, but should be sharpened from a special arc. When operating, hold the kneaded dough in your left hand, and hold a knife in your right hand. Your wrist should be smart, your output should be flat, and your strength should be even. When you are facing the soup pot, you will scrape, scrape, scrape, and catch a knife with one knife. The 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, and the noodles fall into the soup pot, and the soup rolls over, which is like a whitebait splashing, which is really beautiful. A clever cook can cut about 200 knives per minute, and the length of each leaf is exactly six inches.
Daoxiao Noodles's seasonings (commonly known as "topping" or "blending") are also varied, such as tomato sauce, meat fried sauce, mutton farm, golden mushroom and egg marinated, with seasonal fresh vegetables, such as shredded cucumber, chives, mung bean sprouts, boiled soybeans, minced green garlic, Chili noodles, etc., which are very delicious.