Shanxi Shaved Noodles, China

There is a Chinese saying that can be loosely translated to, "There is no satisfaction without noodles," which pretty much describes my take on life. 

We spent our entire last trip to China in the north, where there is plenty of rice, but handmade noodles are a staple for breakfast.  In Datong we had dao xiao mian is also known as Shanxi knife-cut noodles, referring to the province in Northern China east of Beijing where the dish originates, and describing the age-old technique of using a knife to quickly shave wheat noodles off a block of dough into a boiling pot of water. The resulting noodles are fresh, wide and comforting; a perfect base onto which sauces and flavors can cling. 

The traditional method of making these noodles is tricky to do and fascinating to watch.  One uses a very sharp knife and has a pot of salted boiling water ready. With your left hand, hold the oval dough pointed downward at a 30º angle, with the downward-facing edge resting on a cutting board. This will help you make smooth, even cuts. With your right hand, shave the knife down the dough to create thin noodles. There's a Chinese saying to help you visualize this technique, "Knife doesn't leave the dough, and doghdoesn't leave the knife." It should be a continuous loop.