Originally from north China's Shanxi Province, knife-cut noodles are reputed to be one of the five most famous noodles in China, with the other four being Hubei's hot-dry noodles, Sichuan's dan dan noodles, Beijing's fried sauce noodles and Shandong's Yifu noodles.

The noodles are cut and cooked to order from a slab of wheat dough. The texture is slippery and chewy, and it is also fun to watch the noodle makers peel off the dough with a sharp knife and send the strips flying through the air into the boiling water without dropping any on the ground.

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