China
dāoxiāo miàn
A Chinese noodle associated with Shanxi, made by thinly slicing a block of dough into boiling water. The cooked ribbons are fairly thick and chewy; Datong’s variation is the most famous.
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About this dish
As the name implies, unlike pulled noodles, they are prepared by thinly cutting a block of dough directly into boiling water. The resulting noodles are ribbon-shaped, fairly thick, and chewy when cooked. Among the knife-cut noodle variations in Shanxi, the style from Datong became the most famous.