Daoxiaomian, or knife-cut noodles, are a specialty of northern China. Making them involves shaving pieces of dough directly into boiling water—and it’s done fast, at a rate of 90 strips per minute. We met up with a chef in Shanxi, who taught us the tricks of the trade.<br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Get GT in your inbox! Sign up at http://www.goldthread2.com/newsletter<br /><br />If you liked this video, we have more stories about Chinese noodles, including:<br /><br />Tasty ‘Cat Ear’ Noodles From Shanxi - Eat China (S2E3)<br />https://www.dailymotion.com/video/x7vr15w<br /><br />Gluten-Free Chinese Oat Noodle Rolls - Eat China (S2E4)<br />https://www.dailymotion.com/video/x7vvd84<br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2<br />Stay updated on Twitter: http://twitter.com/goldthread2<br />Join the conversation on Facebook: http://facebook.com/goldthread2<br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Clarissa Wei<br />Videographer: Patrick Wong<br />Editor: Hanley Chu<br />Translation: Tiffany Ip<br />Mastering: Victor Peña<br /><br />Music: Audio Network<br />
