Noodle Making in Shanxi, China 山西刀削面和晋中面食文化

Central Shanxi is the noodle capital of China. Marco Polo visited this area two times on his legendary trip to China and stole the noodle-making secret to Italy and Europe where people at that time could make only bread out of flour. Introduction of noodle to Europe not only added more tastes to Italian's dining tables but also helped them to resolve the problem of conserving wheat-made food.
Most of noodle-making tricks invented in Shanxi have now spread to other provinces of China. Gradually some of them, for example "la mian" (拉面) or hand-pulled noodle, even lost their originated-in-Shanxi labels as they gain popularity in new places. Yet the knife-sliced noodle is still primarily only found in Shanxi. A lot of people love eating knife-sliced noodle(刀削面) but only Shanxi guys know how to make it. By training and practicing, anybody can become an expert of hand-pulled noodle or "La-Mian"(拉面). However unless you have at least one or two real genetic genes of Shanxi from your grandpa or grandma, nobody can make a bowl of knife-sliced noodles look and taste like "Dao Xue Mian"刀削面. This is one of a few remaining precious culture birthmark of our Shanxi people, the proud descendants of ancient Jin Kindom(晋国) and San Jin Culture(三晋文化).
山西人的面食文化

Category:

Travel & Events

Tags:

• China
• Shanxi
• Taiyuan
• Chinese
• Noodle
• Knife-sliced
• Knife-cut
• Jinzhong
• 中国
• 山西
• 刀削面
• 面条
• 太原
• 晋中
• 晋国人
• 晋国
• 三晋文化
• 面食文化