Chinese · IV The Method
Chinese Knife-Cut Noodles (Dao Xiao Mian)
I
Origin
Shanxi Province — the northern Chinese noodle-making capital; Shanxi knife-cut noodles are among China's most technically demanding hand-made noodle preparations
II
Description
Dao xiao mian (knife-sliced noodles): Shanxi Province's signature noodle — a block of firm dough held against the shoulder and rapidly sliced directly into boiling water with a curved blade. The resulting noodles are thick-thin on alternating sides, chewy and irregular — impossible to replicate by machine. The best dao xiao mian chefs slice directly into a huge pot of boiling stock — an athletic performance.
III
The Thread
—Japanese kishimen (flat wheat noodles)
—Italian pappardelle (wide pasta — similar irregular rustic quality)
—Korean knife-cut noodles (kalguksu)
IV
Flavour Context
Chewy, irregular, substantial — the noodle itself is the star; the sauce is secondary
Pillars V — VII
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