https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Scraped_Noodles 2026-10-23T11:48:31Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Scraped_Noodles&diff=2228&oldid=prev 2026-09-24T13:30:34Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Scraped Noodles / Cajian (擦尖) - Chinese Food Wiki<br /> |keywords=Scraped Noodles,擦尖,刮面,剐面,Cajian,Shanxi noodles<br /> |description=Scraped Noodles (擦尖 / 刮面) are Shanxi wheat or grain noodles scraped through a grater-board into boiling water, distinct from knife-cut and hand-pulled styles.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | alternate_name = Cajian; Ca Jian; Gua Mian; 刮面; 剐面; Shanxi scraped noodles; 擦尖面<br /> | pinyin = Cā jiān<br /> | type = Noodles scraped through a board/grater into boiling water<br /> | course = Staple noodle dish<br /> | country = China<br /> | region = Shanxi (Jinzhong/Xinzhou and wider Shanxi noodle culture); northern Chinese home cooking<br /> | other = Shanxi board-scraped noodles — not knife-cut, not biangbiang, not youpo<br /> }}<br /> <br /> '''Scraped Noodles''' (commonly '''擦尖''' / ''Cā jiān'', also referred to regionally as '''刮面''' / '''剐面''' / gua mian) are a Shanxi noodle family made by pressing soft dough through a scraping board or grater so short, flat pieces fall directly into boiling water. Related Jin techniques include other &quot;tip&quot; noodles such as '''剔尖''' (picked/flicked tips), but scraped-board 擦尖 is the core sense of this page. Soft claims that one county alone owns all scraped noodles are folk. This page is '''not''' [[Knife-cut Noodles]] (刀削面, shaved with a knife from a dough loaf), '''not''' [[Biangbiang Noodles]] (wide belt noodles), and '''not''' [[Youpo Noodles]] (oil-splashed hand noodles).&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Shanxi_cuisine Source]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Short, irregular flat pieces; slippery-smooth bite; often served in savory sauce or soup; sorghum &quot;red flour&quot; versions exist in Xinzhou styles.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Wheat flour or mixed grain flours (including sorghum in some Xinzhou red-flour styles); water; sauce or broth toppings (tomato-egg, meat sauce, etc.). Overview only.<br /> <br /> == History and culture ==<br /> <br /> Part of Shanxi's large handmade-noodle repertoire; local standards and craft writing document 擦尖 technique with a crescent scraping bed. English may say &quot;scraped noodles,&quot; &quot;cajian,&quot; or &quot;Shanxi scraped noodles.&quot; See [[Shanxi Food]], [[Knife-cut Noodles]], and [[Youpo Noodles]].<br /> <br /> == Serving and variations ==<br /> <br /> Everyday staple bowl with sauce or soup. See [[Shanxi Food]], [[Knife-cut Noodles]], [[Biangbiang Noodles]], and [[Youpo Noodles]].<br /> <br /> == See also ==<br /> <br /> * [[Shanxi Food]]<br /> * [[Knife-cut Noodles]]<br /> * [[Biangbiang Noodles]]<br /> * [[Youpo Noodles]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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