Knife-cut Noodles
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Knife-cut noodles
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Knife-cut Noodles (Simplified Chinese: 刀削面; Traditional Chinese: 刀削麵; Pinyin: Dāoxiāo miàn) are thick wheat noodles shaved with a knife or blade from a dough loaf straight into boiling water. They are a hallmark of Shanxi cuisine and widely served in noodle shops across China.[1]
Characteristics
Pieces are irregular, thicker in the middle and thinner at the edges, with a firm, chewy bite. They take sauces and broths well—tomato-egg, meat sauce, or clear soup are common.
Ingredients (overview)
Dough is a firm wheat mixture; the cutting technique shapes the noodle. Toppings range from savory minced meat to simple vegetable soups. Regional shop styles differ.
History and culture
Knife-shaved noodles are central to Shanxi wheat-food identity and have become a national noodle-shop category. Performative cutting at open kitchens is part of the dish's appeal.
Serving and variations
Eaten as a full meal in bowls. Compare other northern noodles such as Lanzhou Hand Pulled Noodles and Zhajiangmian; see Shanxi Food.