Photo 1: Yiran Xiang, This photo was taken on November 2, 2025. Knife-cut noodles in Lan City, Ann Arbor Chinese Restaurant
Slicing Through Tradition: The Art and Identity of Knife-Cut Noodles
Yiran Xiang
The chef's knife rhythmically scrapes the dough, the noodles cascading into boiling water – this is Shanxi knife-cut noodles. In a world dominated by mechanized production, these handmade noodles hold significance far beyond food. They symbolize resistance to modernization, regional pride, and centuries-old culinary traditions. Savoring knife-cut noodles at two restaurants in Ann Arbor not only allowed me to experience their unique texture and flavor, but also to understand how traditional cooking techniques serve as a vehicle for cultural transmission.
Knife-cut noodles originated in the Yuan Dynasty (1279-1368). At that time, due to families being forced to share cooking utensils, people created a new cooking technique: within a limited cooking time, dough was directly cut into boiling water using a shared knife. This expedient measure gradually evolved into an art. Skilled chefs can cut noodles at an extremely fast speed, creating an "endless cycle" (Holliday). Unlike machine-pressed noodles of uniform thickness, hand-cut noodles have irregular edges and vary in width. According to the China Daily, even after cooking, these noodles " retain their jagged edges." This unique texture cannot be replicated by industrial production(China Daily).
The cultural significance of noodles in Chinese society goes far beyond their nutritional value. Chinese noodles have a history of over four thousand years, " reflect the cultural traditions and customs of China" (Zhang ; Ma). Noodles play a symbolic role in important life moments: longevity noodles symbolize long life, while wedding noodles represent a happy marriage. People believed to bring good luck and prosperity (Zhang ; Ma). This profound cultural fusion makes Shanxi knife-cut noodles more than just a local delicacy; it also represents regional identity and resistance to modernization.
On a chilly November night, I stepped into Lan City restaurant and was immediately captivated by its kitchen. Through the glass, I watched the chef hold a piece of light-colored dough against his forearm, a curved knife dancing rhythmically. Each cut sent a trembling noodle slicing through the air, falling into the boiling pot below. I had never seen anything like it; the rhythm of the blade cutting through the dough was almost musical. The menu displayed dozens of noodle dishes, vividly showcasing the central role of noodles in Chinese culinary culture.
When the noodles arrived, steaming hot, they exuded a rich aroma of garlic and chili oil, perfectly blending with the delicious beef broth. I peered closer and noticed the noodles varied in shape, some thick and firm, others as thin as paper. No two noodles were alike. I picked up a noodle with my chopsticks, watching it hang irregularly, and the first bite was a delightful surprise. The delicate noodle melted in my mouth, while the thicker middle part required careful chewing to release its rich wheat flavor. The rough dough absorbed the broth like a sponge, bursting with a delicious and spicy flavor with every bite. I've eaten many noodles before, but never one with such a rich texture—both soft and chewy, delicate and firm.
Photo 2: Yiran Xiang, This photo was taken on November 14, 2025. Knife-cut noodles in Palace Tang, Ann Arbor Chinese Hotpot Restaurant
Photo 3:Yiran Xiang, This photo was taken on November 2, 2025. This is Lan City's menu, almost entirely consisting of noodles, which are symbols of Chinese noodle culture.
After finishing my knife-cut noodles, it suddenly occurred to me. With China's modernization, instant noodles and mass production have " greatly changed the noodle industry" (Zhang ; Ma). Yet, like the specialty restaurants I visited, knife-cut noodles remain a tradition. Making knife-cut noodles requires exquisite skill; the dough must be firm enough to maintain its shape during rapid cutting, yet soft enough for clean, precise cuts. This skill has traditionally been passed down through apprenticeships, not from written textbooks. Witnessing the chef's technique firsthand at a Lan City restaurant, I understood why. His movements stemmed from years of practice, from muscle memory developed through repeated practice.
However, the future of this traditional craft remains uncertain. When machines can produce noodles faster and cheaper, will the younger generation still learn this labor-intensive skill? But sitting in those restaurants in Ann Arbor, surrounded by diners equally enjoying their noodles, I felt hopeful. These irregularly shaped, handmade noodles continue to captivate people because they offer something machines cannot: the visibility of human craftsmanship, a connection to history, and an understanding of something worth preserving. Because they are irreplaceable by efficiency, each imperfect noodle embodies a resistance against standardization. The rhythmic cutting, the swirling noodles, and the unique dual texture all maintain a connection to region, history, and skilled hands—the very hands that transform simple flour and water into cultural symbols.
Work Cited
Holliday, Taylor. "Spicy Cumin Beef on Knife-Cut Noodles (Ft. Dried Daoxiaomian)." The Mala Market Blog, 5 Mar. 2024, blog.themalamarket.com/spicy-cumin-beef-on-knife-cut-noodles-ft-dried-dao-xiao-mian/. Accessed 11 Nov. 2025.
"Knife-cut Noodles (Shan Xi Dao Xue Mian/Dao Xiao Mian)." China Daily, 23 Aug. 2018, govt.chinadaily.com.cn/s/201808/23/WS5b88b010498ea626bcc56672/knife-cut-noodles-shan-xi-dao-xue-mian-dao-xiao-mian.html. Accessed 11 Nov. 2025.
Zhang, Na, and Guansheng Ma. "Noodles, Traditionally and Today." Journal of Ethnic Foods, Aug. 2016, www.researchgate.net/publication/307875115_Noodles_traditionally_and_today. Accessed 7 Nov. 2025.
Photo 1:Yiran Xiang, Photos of the University of Michigan Lan City restaurant, 2 Nov. 2025, Author's personal collection.
Photo 2: Yiran Xiang, Photos of the University of Michigan Palace Tang, 14 Nov. 2025, Author's personal collection.
Photo 3: Yiran Xiang, Photos of the University of Michigan Lan City restaurant, 2 Nov. 2025, Author's personal collection.