Dao xiao mian is the Chinese noodle style made by shaving wheat dough directly into boiling water with a knife.
The dough is shaped into a firm loaf, held above a pot, and rapidly sliced so that strips fall into the boiling water. This produces noodles with irregular widths and a pleasantly chewy texture. The technique is especially associated with Shanxi Province in northern China.
Dao xiao mian is often translated as “knife-cut noodles” or “knife-shaved noodles.” It should not be confused with lamian, whose strands are formed by repeatedly stretching and folding dough by hand. Biangbiang noodles are also hand-formed, but they are characteristically broad, belt-like strips associated with Shaanxi.
The noodles may be served in soup or mixed with sauces, meat, and vegetables. Their dramatic preparation makes them a recognizable example of Chinese noodle-making, while the exact thickness and serving style can vary between restaurants and regions.