Knife-thrown Noodles
Using a specially made large knife that is 50 centimeters long, 20 centimeters wide, and has handles at both ends, the dough—made with cold water—is sliced through the air in a vertical chopping motion. The noodles are then tossed into boiling water. Skilled chefs can throw nearly 200 cuts per minute. The resulting noodles are triangular in cross-section, smooth, chewy, and tender. They can be served with either meat or vegetable toppings, or stir-fried.
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