Knife face

Dial the noodles with a knife with handles at both ends, and mix the noodles with cold water. The noodles are triangular, soft and delicious to eat, and not easy to stick. You can scratch your head or stir-fry them. (Taiyuan) "Knife Dialing Noodles" is a must in Shanxi. The knife used to dial the noodles is specially made, about 60 cm long, with handles at both ends, and the blade is flat and straight, so you can't take a "belly bulge". Each knife weighs about 2.5 kilograms. The surface set out by this knife is very neat and uniform in thickness, with a small triangular cross section and a length of more than half a meter. In 1964, at the technical competition meeting in Shanxi Province, Master Hu Naihua of Xindao Street Noodle Restaurant was able to make 630 pieces with 106 knives per minute, and the wet dough of more than 5 kilograms was instantly finished, and all the pieces were scattered without adhesion. The speed was as fast as lightning, and the onlookers were dazzled, and all praised the method of "making noodles with knives" by mixing white flour and water at a ratio of 2: 0.8 into dough (hot in winter, dough) Put the special chopping board beside the boiling water pot, put the folded noodles on the table, and hold the handle tightly with both hands. The blade is placed across the dough, and the knife is cut backwards from far to near. With all the force, it is directly put into the boiling pot, cooked and fished out. It can be boiled in warm water, fried, marinated or cold, and it is soft and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)