Product Description:
Knife-Cut Noodles are a highly representative traditional noodle dish from Shanxi Province, and are counted among China's five famous noodles alongside Beijing's Fried Sauce Noodles, Henan's Stewed Noodles, and Hubei's Hot Dry Noodles. The craftsmanship is unique—a well-kneaded dough is held in hand, and slices are shaved directly into boiling water using a specialized curved knife. The noodles tumble in the water, taking on a willow-leaf shape with uniform length, a thicker center, and thinner edges. The result is a smooth exterior with a firm, chewy interior, soft but not sticky, with an increasingly rich flavor as you chew. Paired with a savory minced meat sauce or a flavorful broth, it is simply outstanding.
Features:
Unique knife-shaved technique – Each slice is hand-cut, resulting in a willow-leaf shape with a thicker center and thin edges, offering diverse texture in every bite.
Smooth outside, firm inside – The noodles have a silky exterior and a resilient chew that holds up well during cooking without becoming mushy.
Excellent sauce absorption – The uneven thickness allows the noodles to cling perfectly to broths and sauces, enhancing every mouthful.
Versatile preparations – Classic versions include minced meat sauce (zaozi) noodles, but they can also be served as soup noodles, oil-splashed noodles, or stir-fried noodles.
Available in frozen or dried formats – Convenient for long-term storage, with frozen options keeping well at -18°C.
Storage: Keep frozen products at -18°C or below. Store dried products in a cool, dry place away from moisture.
Cooking Suggestions:
Minced Meat Sauce Noodles (Classic): Cook noodles in boiling water until they float (about 3–5 minutes). Drain and place in a bowl. Top with prepared minced meat sauce (made with ground pork, tofu, wood ear mushrooms, daylily, etc.) and garnish with cilantro.
Soup Noodles: Cook noodles and serve in prepared beef or chicken broth with vegetables and meat.
Oil-Splashed Noodles: Cook and drain noodles, then top with chili powder, minced garlic, and chopped scallions. Pour hot oil over the top to release the aromas, then season with soy sauce and vinegar.
Stir-Fried Knife-Cut Noodles: Cook until about 80% done, rinse in cold water, drain, and stir-fry with vegetables and meat in a hot pan with seasonings.
