Daoxiao Noodles, which originated in Shanxi, can be seen everywhere in the streets of China. However, in China, street shops are the main mode of operation in Daoxiao Noodles, and it is difficult to find a restaurant specializing in Daoxiao Noodles.

In Japan, separated only by a strip of water, there are nearly 100 restaurants with a certain level in Tokyo, mainly Daoxiao Noodles and Daoxiao Noodles, which have become a kind of China food familiar to Japanese.

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The noodles cut by Shanxi experts are about 2 1 cm long and 0.2-0.4 cm thick. Cutting 1 18 knives per minute can cut 2500 grams of wet dough made of flour per hour. There is a jingle saying: "One leaf falls into the pot, another leaf floats, and the other leaves out of the water, and the knife comes out." Whitebait falls into the water and turns into white waves, and willow leaves ride under the treetops. "

Daoxiao Noodles's spices (commonly known as "toppings") are also varied, including tomato sauce, meat fried sauce, Flammulina velutipes, egg marinade and so on. Serve with fresh vegetables in season, such as shredded cucumber and mung bean sprouts, and then drip with old vinegar. It's very delicious.

People's Daily Online-Health Tip: The thicker the noodles, the more nutritious they are.

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