Pingyao Knife-Cut Noodles

Pingyao Knife-Cut Noodles

　　【Ingredients】 1000g of fine flour, about 500g of water

　　 【Method】 Place the flour in a basin, add water and knead until smooth. Let it rest slightly, then knead again until uniform and glossy. Shape it into a cylinder that is thicker at the back and thinner at the front. Hold the dough with your left hand and use a knife-cutter in your right hand, starting the first cut from the inner end of the dough. The second cut is made from the upper edge of the previous cut, slicing upward stroke by stroke to form flat, three-edged noodles of equal width. Directly shave the noodles into a boiling pot of water and cook until done. During the process, be sure to control the angle between the blade and the dough.

　　 【Features】 The noodles are willow-leaf shaped, with pointed ends on the three edges. The standard length does not exceed 25 centimeters. When eaten, they are chewy, elastic, and smooth on the palate.

　　 Note: These noodles go well with various meat or vegetable toppings or sauces, and can also be stir-fried. The iron blade of the knife-cutter is slightly curved. It is important to maintain the correct angle between the blade and the dough when cutting; otherwise, the noodles may turn out flaky. The cutting speed is about 90 noodles per minute. This type of noodle is quite common and can be found in many places.