Speaking of knife-sharpened noodles, the first reaction, Datong knife-sharpened noodles, Shanxi knife-cut noodles, and noodles, dough inside and outside the tendons, soft and smooth, easy to digest, and noodles, plucked fish, knife noodles are called Shanxi's four noodles, and with Beijing fried sauce noodles, Shandong Yifu noodles, Wuhan hot dry noodles, Sichuan Dandan noodles are called China's famous five noodles, really worthy of the "king of noodles". In Shanxi, from the city to the countryside, especially in the Jinzhong area, whether it is a housewife, a girl or a "family cook" in the city, it will be made. Among the knife-cutting noodles in various places, the most famous is the Datong knife-sharpened noodles, known as the "king of noodles".
In fact, there is a story behind the knife cutting surface.
It is said that after the Mongol Tatars occupied the Central Plains, they established the Yuan Dynasty. Fearing that the people would revolt, the Mongol chieftains confiscated metal utensils from house to house, and established rules that every ten families shared a kitchen knife. It was used for cutting vegetables, and then handed back to the Tatars. It was noon, after an old man's wife put the noodles and the ball, the old man went to the Tatars to get a kitchen knife, but unfortunately was taken away by others, and the old man had no choice but to go home and wait. Unexpectedly, the old man just walked out of the door, but he was tripped by something, and the old man looked down to look for it, but he did not expect that it was a thin piece of iron, and he picked it up and carried it into his arms. After arriving home, the water in the pot boiled, and the family waited to eat, but there was no knife, and the old man was in a hurry. Suddenly his eyes lit up, he remembered the thin iron piece in his arms, hurriedly took it out and said, "How about this thing cutting noodles!" The wife took a look at the iron sheet and murmured, "This thing is too soft, how can it cut the noodles?" The old man was also a little angry: "If you can't cut it, you will cut it." Then, a kneaded dough was placed on a wooden board, the left hand held up the wooden board, the right hand held the thin iron piece picked up by the old man, standing on the side of the boiling water pot, towards the pot of "cutting" noodles, piece by piece of noodles flew into the water pot, the time came to put it into the bowl, poured the prepared brine end for the old man to taste, the old man ate and did not forget to boast: "Very beautiful, very beautiful, say nothing to line up to take the Tartars with the knife, this thin iron slice cut noodles are very good." From then on, the story of "cutting the face" was passed on one by one, and it was not long before the people of the Three Jins knew about the face cut and was favored by the people.
In the Ming Dynasty, "cut noodles" changed another name, called "to palm noodles", not only every household will do, but also spread to the streets and alleys of the hotel taverns are operated and sold, slowly evolved, processed, and finally there is this unique knife-cut noodle production method, taste, noodles are flexible and degreed, chewy, and side dishes, according to personal preferences, make different flavors of marinade, and in practice, knife-cut noodles can not only be fried, but also cold mixed, plus a little chilled cucumber shreds, a different flavor. However, the best way to eat is to pour marinade on the noodles, plus a little Shanxi old vinegar, well! That's the smell. In the Kangxi period of the Qing Dynasty, Shanxi knife cutting noodles evolved into many small branches, of which the small branch of "Jin Xiao Er Dao Noodle Cutting", it is very fortunate, and the famous incorruptible official Yu Chenlong acquaintance, "Jin Xiao Er Dao Noodle Cutting" production method and recipe and the culture of the time are integrated with each other, not only successfully among the official private dishes, and constantly develop a high degree of culture with it, but also become an intangible cultural relic.
The general knife cutting posture is to hold the dough in the left hand and cut the surface with the other hand with the shaving knife. Later, in order to look visually better, there is now a common sight of the dough being put on the head by the chef, and the left and right hands have two blades to cut the dough. In the Jinzhong area, it is customary to boil noodles in water, then cook them and fish them out, and then pour homemade marinades, such as tomato sauce, fried sauce (Shanxi), small stir-fried meat, etc., and eat them after stirring. The most common business is the Jinnan people, the marinade is mostly bone broth, stew broth or soup brine, soup brine is tomato scrambled eggs, small stir-fried meat, minced meat eggplant juice mainly. In order to cut the aspect, the noodles are also very exquisite, harder than ordinary noodles, the taste is more Q elastic, chewy, not easy to soften, but not easy to digest. Now the technology is more and more advanced, the robot knife cutting surface, greatly liberating the labor force.
"Boss, come and cut the noodles with a bowl knife"
"Nice, a knife cut noodle"