Pasta is the main diet of Shanxi, and the knife is also a must. It is also famous for its cuisine in the pot. The knife used for the noodles is specially made. It is about 60 cm long and has handles at both ends. The blade is flat and straight, and cannot be "bulk belly". Each knife weighs about 2.5 kilograms. The surface extracted with this knife is very neat, the thickness is the same, the section is small triangular shape, and the length is more than half a meter. In the 1964 Shanxi Technical Competition, the master of the Xindao Street noodle restaurant Hu Naihua, can pull 106 knives per minute, 63 noodles, and more than 5 kg of wet dough is finished, the strips are scattered, non-adhesive, fast. Like lightning, the onlookers are dazzled. There are several places in Huguan County that are especially famous. How is the knife pulled out? Only you have eaten and eat to know.

"Knife rake" is made by pressing the white noodles and water 2:1 and into the dough (winter heat, spring, summer and autumn). After simmering for 10 minutes, put it on the chopping board, sprinkle the dough with a cane and starch. Up, generally can be stacked six to seven layers, about 5 cm thick. Place the special small board on the side of the boiling water pot, put the stacked noodles on the case, and hold the handle with both hands. The blade is placed on the dough piece, from far away Nearly down the knife, force all the pull out, directly into the boiling pot, cooked and then fished out, over the warm water, fried, steamed, cold salad can eat soft and delicious.