Knife Cutting Essentials of Datong Daoxiao Noodles

The traditional operation method is to hold the noodles in one hand and the knife in the other, and cut them directly into the boiling water pot. The key point is: "The knife does not leave the face, the face does not leave the knife, the arm is straight and the hand is flat, and the hand end is a line. The flat knife is flat and the machete is triangular. " To say that eating small noodles with a knife is full of luck, then watching small noodles with a knife is full of pleasure. During the Shanxi Finance and Trade System 1985 Taiyuan Technical Competition, experts in the catering industry cut 1 18 knives every minute, and the wet dough with 25 kilograms of flour per hour was dazzling. There is a jingle that says, "A leaf falls into the pot, a leaf floats, a leaf leaves the surface, whitebait falls into the water, and willow leaves ride on the treetops."