Chuantongmianshi Making Craftsmanship
01 · Historical Records
Daoxiao noodles, also called 'flying-knife sliced noodles,' are a type of noodle made by a knife-slicing method, said to have originated in the Yuan dynasty.
02 · Core Techniques & Process
Shanxi's traditional noodles have a long history and many varieties, among which dragon-whisker hand-pulled noodles and knife-sliced noodles are the most representative. Dragon-whisker hand-pulled noodles are a traditional noodle popular around Taiyuan in Shanxi Province, with a unique flavor and exquisite preparation. They were originally a palace food and later spread to the common people. Legend has it that because this kind of pulled noodle was as fine as hair, unbroken like a thread, and shaped like a dragon's whiskers, the emperor bestowed its present name. In Shanxi, on birthdays or joyous gatherings, people eat this noodle to wish for longevity and express celebration. Dragon-whisker noodles use fine, carefully selected ingredients and exacting preparation; their method was once regarded as a secret art not passed outside the family. In making them, first mix flour and water in a 5:3 ratio, and after kneading the dough, brush some sesame oil on it. Then place the dough on a board, roll or rub it into a long strip, stretch it open with both hands, and roll it up again. After stretching and rolling several times, spread the pulled dough on a flour-dusted board and shake it open, stretching the dough with both hands like winding yarn while continuously shaking it. Immediately the noodles cascade down like a waterfall—a spectacular sight. In a short while, the dragon-whisker hand-pulled noodles, fine as silk thread, are done. In making the knife-sliced noodles, first knead the dough into a tube over a foot long, then stand before the boiling pot, holding the dough in one hand and a special slicer in the other, slicing the noodles one by one down into the pot. The sliced noodles are triangular in cross-section, uniform in width, thickness, and length, shaped like willow leaves. Knife-sliced noodles are known for being fine, thin, and long, with a chewy bite, good mouthfeel, soft and smooth, and easy to digest. In recent years, the development of Western fast food has brought a certain impact on the making and sales of both dragon-whisker hand-pulled noodles and knife-sliced noodles.
Mixing dough at five to three
Flour and water are mixed five to three and the dough is coated with sesame oil, which keeps the gluten from snapping during the stretching.
Rolling, winding and shaking
The dough is rolled, stretched and wound repeatedly, then shaken on a floured bench like winding wool so that the strands do not snap.
Shaving from a rolled cylinder
Standing before the boiling pot, the cook holds a rolled cylinder and shaves off triangular strips of even width, like willow leaves.
The courtly name of dragon-whisker noodles
Once a court dish, it spread to the people and was named for strands as fine as whiskers, unbroken and dragon-like.
03 · Regional Records & Related Items
Dragon-whisker hand-pulled noodles and knife-sliced noodles are both branches of Shanxi noodles: the former comes from the skill of kneading and stretching-shaking, the latter from the skill of knife and fire. Listing them together fits the Shanxi approach of 'refining coarse grains into fine food.' Dragon-whisker noodles began as popular around Taiyuan, moving from palace to folk; knife-sliced noodles are said to have started in the Yuan dynasty—a scoop of dough, a knife, and a pot of boiling water make a meal. In Shanxi, birthdays and joyous gatherings often feature these noodles; it is less eating a bowl of noodles than taking the literal sense of 'whisker' and 'willow.' Here the form of the noodles connects with blessing words—the longer the pull and the thinner the slice, the more solemn the occasion—so the spread of these two skills across Shanxi followed the banquet tables of weddings and funerals and the meals of festivals.
Other submitting regions for the same item: Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship · Chuantongmianshi Making Craftsmanship.
04 · Cultural Value & Contemporary Safeguarding
Coupled with inherent limitations such as the complexity of the craft, the traditional making skills of dragon-whisker hand-pulled noodles and knife-sliced noodles are already on the verge of being lost, urgently requiring a plan for protection and rescue.
05 · Associated Representative Bearers
Representative bearers recorded under this item, organized by national nomination batch:
- Wang Qingai 04-1907
- Li Huizhong 05-2858
- Li Jiangang 05-2859
- Jia Zhiliang
- Rexiti Yimiti
- Hatamusha Nuer
- Yu Zhenling
06 · Authoritative Sources & Bibliography
Sources
China Intangible Cultural Heritage Network (ihchina.cn)
This static English edition is rendered at the edge for search engines, AI crawlers and readers without JavaScript; it mirrors the bilingual dossier. 阅读中文版，或返回 英文名录。