Noodle Shop · Hand-Flicked
Tijian (Chopstick-Flicked Noodles)
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No knife and no pulling: the cook holds a plate of soft dough over the pot and flicks thin strips off its edge with a wet chopstick, so each noodle has pointed ends.
A soft wheat dough is rested, then scraped strip by strip into boiling water. The short, tapered noodles are served in soup or topped with tomato sauce, fried bean paste or a vegetable gravy.
Why it's made this way: It is one of the everyday noodles of Shanxi, with roots in Jinzhong and Yuncheng, and its making technique was on Shanxi's first provincial intangible cultural heritage list in 2009.
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Part of World of Street Food — 3422 dishes from 118 countries.
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