{"id":13823,"date":"2019-11-10T05:52:36","date_gmt":"2019-11-10T05:52:36","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/the-story-of-knife-peeled-noodles-dao-xiao-mian-de-chuan-shuo\/"},"modified":"2019-11-10T05:52:36","modified_gmt":"2019-11-10T05:52:36","slug":"the-story-of-knife-peeled-noodles-dao-xiao-mian-de-chuan-shuo","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/the-story-of-knife-peeled-noodles-dao-xiao-mian-de-chuan-shuo\/","title":{"rendered":"The Story of Knife-Peeled Noodles \u5200\u524a\u9762\u7684\u4f20\u8bf4"},"content":{"rendered":"
\u5c71\u897f\u4eba\u7231\u5403\u9762\uff0c\u4e3e\u4e16\u4eba\u7686\u77e5\u3002\u81ea\u53e4\u4ee5\u6765\uff0c\u664b\u4eba\u4e3b\u98df\u4e43\u9762\u98df\uff0c\u4ee5\u82b1\u6837\u591a\u3001\u54c1\u8d28\u597d\u3001\u5f71\u54cd\u5927\u800c\u9887\u4e3a\u51fa\u540d\uff0c\u6545\u6d77\u5185\u5916\u65e9\u6709“\u4e16\u754c\u9762\u98df\u5728\u4e2d\u56fd\uff0c\u4e2d\u56fd\u9762\u98df\u5728\u5c71\u897f”\u7684\u8bf4\u6cd5\u3002\u4e1c\u5230\u5a18\u5b50\u5173\uff0c\u897f\u5230\u9ec4\u6cb3\u8fb9\uff0c\u5357\u5230\u98ce\u9675\u6e21\uff0c\u5317\u5230\u96c1\u95e8\u5173\uff0c\u4e00\u822c\u5bb6\u5ead\u5987\u5973\u90fd\u80fd\u4ee5\u9762\u98df\u4e3a\u539f\u6599\u52a0\u5de5\u6570\u79cd\u9762\u98df\uff1b\u8bb8\u591a\u5c71\u897f\u6c49\u5b50\u6709\u65f6\u5728\u5ba2\u4eba\u9762\u524d\u4e5f\u4f1a\u663e\u9732\u4e00\u624b\u9762\u98df“\u7edd”\u6d3b\u3002
Shanxi people’s love for noodles is known around the world. Ever since ancient times, flour-ba<\/em>sed food has been the staple food of Shanxi people. The staple food of Shanxi is famous for its diversity, quality and influence. As it is said, “The best flour food around the world is in China, the best flour food in China is in Shanxi”. From the Yellow River in the west to Niangzi Pass in the east, from Yanmen Pass in the north to Fengling Ferry in the south, almost all the housewives can cook different kinds of flour-ba<\/em>sed food; even men will sometimes show off their culinary skills for guests.
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Knife-peeled noodles are the most representative noodles of Shanxi, enjoying widespread fame and a history of hundreds of years.
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Mo<\/em>ngolian people established the Yuan Dynasty after seizing co<\/em>ntrol of the central region of China. To pre-empt an uprising of the Han people, Mo<\/em>ngolian rulers co<\/em>nfiscated all the me<\/em>tal articles in households and stated that a cooking knife would be shared by ten households, who used it in turn and then returned it to Mo<\/em>ngolian rulers.
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One day, a granny was preparing dough for lunch with corn and sorghum flour and asked her husband to bring the knife. However, the knife had already been taken by another; the old man had no choice but to return home. On crossing the threshold of Mo<\/em>ngolian government, he was tripped by a thin iron sheet and took it with him. When he came back home, the whole family was waiting for the knife to cook noodles and the water was boiling. Anxiety overtook him. Suddenly it occurred to him that he took back an iron sheet, and then the man passed the sheet to his wife, saying “Try this”. “It is too thin and soft to cut”, complained his wife. “Then slice it.” The man’s words inspired his wife, who put the dough on a wooden board, holding it with her left hand, and shoved the noodles right into the boiling water. Later, the granny first served the noodle with sauce to her husband, who marveled, “It tastes great! We don’t need the knife any more.” Their experience has since spread across Shanxi; now, all men and women in Pingyao, Jiexiu, Fenyang and Xiaoyi County know how to peel noodles.
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The “sliced noodles” were first made popular by roadside restaurant stalls. Then many reforms have brought it to the present shape. Knife-peeled noodles are soft yet chewy: whether served cold, fried, or with sauce, they taste very special, and are even more delicious if eaten with Shanxi Vinegar.
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The traditio<\/em>nal cooking method is to hold the dough in one hand, and a knife in the other, slicing noodles right into the boiling water. The secret in preparation is to “keep the knife close to the dough; straighten your arm; level your hand; slice piece by piece; a regular knife makes flat pieces, curved knife will make triangular ones”.
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