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Final Exam Paper
Knife-cut Noodles
Overall Introduction
knife-cut noodles is a type of traditional hand-made noodles originating from Shanxi Province, China, and is renowned as one of the "Top Ten Noodles in China". Unlike machine-made noodles, it is crafted by skillful chefs who slice the dough into thin, wide, and uneven strips with a special curved knife directly into boiling water. The finished noodles feature a chewy texture and a rough surface that easily absorbs the flavor of broths and sauces. Typically served with braised pork, tomato and egg sauce, or clear bone soup, Dao Xiao Mian not only represents the ingenuity of Chinese culinary craftsmanship but also carries the cultural heritage of northern China's wheat-based diet.
Historical Origin
As an iconic representative of Shanxi noodles, knife-cut noodles trace their historical origin back over a thousand years, embodying the profound accumulation of northern agricultural civilization and dietary culture. The most widely circulated legend about their origin is closely linked to the social background of the Yuan Dynasty. According to indirect historical records, in 1222 AD, the Yuan general Mu Huali led his army to besiege Taiyuan. After capturing Jinyang, Pingyang and other regions, he implemented a strict knife control policy to prevent popular resistance, making it difficult for ordinary households to keep intact knives. At that time, an elderly man named Wang Yongli in Taiyuan accidentally picked up a worn iron sheet. In an emergency, he used this sheet to cut dough into a pot for cooking, and unexpectedly found the taste unique. This noodle-making method that did not require complete knives was soon imitated by neighbors, gradually forming the initial production technique of knife-cut noodles.
In fact, before the Yuan Dynasty, noodle-making methods similar to knife-cut noodles had already taken shape. There are sporadic records of "cut noodles" in Tang Dynasty documents. It is said that Chai Shao, the son-in-law of Emperor Taizong of Tang, once tried to improve the noodle-cutting technique. Although no specific anecdotes have been passed down, it also confirms the historical accumulation of knife-cut noodles. By the Ming Dynasty, knife-cut noodles were called "tuozhang noodles", and their production process had initially matured, becoming a common noodle category among the people. In the mid-Qing Dynasty, with the rise and migration of Shanxi merchants, knife-cut noodles followed their footsteps out of Shanxi and spread to major commercial ports across the country, ascending from a folk snack to a featured dish at restaurant banquets. During the Republic of China, the production technique of knife-cut noodles was significantly improved both in skills and eating methods, with different schools of noodle-cutting techniques emerging. After the founding of New China, from the 1950s to the 1990s, the craft of knife-cut noodles ushered in diversified development, deriving a variety of variants with distinct flavors and becoming a classic noodle well-known to people nationwide. In 2008, the production technique of knife-cut noodles was included in the second batch of the National Intangible Cultural Heritage List. In 2018, Datong City was awarded the title of "Hometown of Chinese Knife-cut Noodles" by the China Cuisine Association, marking that the cultural value of this traditional delicacy has received dual recognition from the official and the industry.
Production Process
Dough Kneading and Resting
The unique taste of knife-cut noodles is determined from the dough kneading stage, with strict requirements on the mixing ratio and resting process. Taking 500 grams of high-gluten flour as an example, the traditional ratio requires adding about 200 milliliters of warm water (around 30℃), which can not only ensure that the protein in the flour fully absorbs water but also avoid damaging the gluten due to excessively high water temperature. When kneading the dough, the principle of "adding water in batches and proceeding step by step" should be followed: first add 100 milliliters of water to stir the flour into floccules, then add 50 milliliters to knead into large dough lumps, and finally add the remaining 50 milliliters to knead evenly from the outside to the inside and from the bottom to the top. The kneaded dough must meet the "three smooth" standard—smooth basin, smooth hands, and smooth dough.
Resting the dough is a key step determining the chewiness of the noodles. Cover the kneaded dough with a damp cloth or put it in a sealed container, and let it rest at room temperature (15-25℃) for 20-30 minutes. During the resting period, the gluten protein in the flour gradually stretches, making the dough softer and more elastic. After resting, the dough needs to be kneaded repeatedly until there are no dry and hard lumps, and finally kneaded into a cylindrical shape with a diameter of about 10 centimeters to prepare for subsequent noodle cutting. Traditional craftsmen believe that the balance between the "hardness" of dough kneading and the "softness" of dough resting enables knife-cut noodles to have both chewy and smooth textures.
Noodle Cutting Technique
The core charm of knife-cut noodles lies in their unique cutting technique, hailed as "the handmade art of Chinese noodles". Traditional noodle-cutting tools are divided into two types: one is an arc-shaped cutting knife with a crescent-shaped blade and a short handle; the other is a hook-shaped cutting knife with a hooked blade, which is convenient for controlling the shape of the noodles. The two types of knives correspond to two classic cutting techniques, each with its own characteristics. Arc-shaped knife cutting is the most common technique. When operating, hold the cylindrical dough with the left hand and grip the cutting knife tightly with the right hand. The blade forms a 30-45 degree angle with the dough, and cut evenly from right to left and from the inside to the outside. When cutting, force should be exerted with the wrist, with uniform strength and consistent speed, ensuring that each cut produces noodles of the same thickness. The noodles cut with an arc-shaped knife are willow leaf-shaped, 20-25 centimeters long, with slightly curled edges and distinct corners. Hook knife cutting is more difficult: hold the noodle board with the left hand and the hook knife with the right hand, and cut from right to left in the same way. Using the hook structure of the blade to control the noodle shape, the cut noodles have a semicircular cross-section, up to 35-40 centimeters long, and a chewier taste. Skilled noodle-cutting masters can cut 60-80 noodles per minute. When the noodles are put into the pot, they float on the water like silver fish playing, known as the "knife-cut noodle dance". This technique that perfectly combines strength, speed and precision is the core identifier that distinguishes knife-cut noodles from other noodles.
Sauce Stir-Frying
The flavor of knife-cut noodles depends not only on the noodles themselves but also on the matching sauces. Traditional knife-cut noodle sauces are rich in variety, each with its own characteristics, forming a wonderful taste complementarity with the noodles. There are three main types of common sauces: soybean paste braise, tomato and egg braise, and fried sauce, each with strict stir-frying requirements.
For soybean paste braise, high-quality dry soybean paste and sweet noodle paste are mixed in a ratio of 3:1 and diluted with warm water for later use. Minced pork from the front leg is stir-fried in hot oil until discolored and oily, then chopped green onions and ginger are added to sauté until fragrant. Cooking wine and Shanxi mature vinegar are added to remove the fishy smell, followed by the diluted sauce. Simmer on low heat for 20-30 minutes, stirring constantly to prevent burning, until the sauce is thick and fragrant. Tomato and egg braise focuses on the balance of sweet and sour tastes. Ripe tomatoes are diced and stir-fried to extract juice, then an appropriate amount of bone broth is added and simmered on low heat for 20 minutes. Beaten eggs are poured into the pot to form egg flakes, and a little sesame oil is added to enhance the aroma. Fried sauce uses streaky pork (fat-to-lean ratio 1:1) as the raw material. The minced meat is stir-fried to extract oil, then doubanjiang (broad bean paste) and sweet noodle paste are added and stir-fried evenly. A small amount of water is added for slow simmering, and finally chopped green onions and coriander are added for seasoning, resulting in a mellow and rich taste.
Flavor Characteristics
The greatest feature of knife-cut noodles lies in the perfect unity of "form" and "taste". In terms of appearance, the noodles are thick in the middle and thin at the edges, with distinct corners, shaped like willow leaves. Each noodle has a natural curvature and texture, which is a natural result of the cutting technique rather than deliberate carving. This unique shape gives the noodles a larger surface area, enabling them to better absorb the sauce, making every bite full of flavor.
In terms of taste, knife-cut noodles are both smooth and chewy—slippery on the outside and tough on the inside, soft but not sticky, and more fragrant the more you chew. This unique taste comes from the precise dough mixing ratio and sufficient resting process. The golden ratio of 500 grams of flour to 200 milliliters of water gives the dough enough hardness to support cutting and enough elasticity to ensure the texture. After three rounds of kneading and resting, the gluten network of the dough becomes denser, so it is not easy to soften and rot after cooking, retaining the natural fragrance of wheat. There are also precautions for cooking knife-cut noodles: the noodles should be put into the pot only after the water boils completely, and fished out after floating up and cooking for another 1-2 minutes. Overcooking will damage the chewy texture.
In addition to the traditional flavor, there are also characteristic variants in different regions. For example, "huishao noodles" in Hohhot, Inner Mongolia—cooked knife-cut noodles are stir-fried with lamb, beef or pork, adding black fungus, garlic sprouts, mung bean sprouts and other side dishes, with a fresh and rich taste. The local "stir-fried knife-cut noodles" in Shanxi are stir-fried with doubanjiang, green peppers and onions, salty, fragrant and slightly spicy, with strong local characteristics. No matter how you eat it, Shanxi mature vinegar is an indispensable soul companion. Its sour aroma can neutralize the alkalinity of the noodles, enhance the natural sweetness of wheat, stimulate the taste buds and increase appetite.
Cultural Significance
Knife-cut noodles have long surpassed the significance of food itself, becoming an important symbol of Shanxi regional culture and carrying the homesickness and emotional memories of Shanxi people. Located on the Loess Plateau, Shanxi is an important wheat-producing area in China with a long-standing noodle culture. As a representative of this culture, knife-cut noodles embody the life wisdom and dietary philosophy of the Shanxi people. In Shanxi, whether it is family banquets during festivals or daily meals, knife-cut noodles occupy an important position, becoming a bond to maintain family ties and convey emotions.
For Shanxi people living abroad, a bowl of knife-cut noodles is the sustenance of homesickness. During the heyday of Shanxi merchant culture, knife-cut noodles spread across the country with the footsteps of Shanxi merchants, becoming a delicacy for Shanxi merchants to soothe their homesickness in a foreign land. Today, knife-cut noodles can be seen in major cities across the country and even in Chinatowns overseas. Knife-cut noodle restaurants in cities such as Paris and Seoul often have long queues, becoming an important carrier for spreading Chinese dietary culture. The production process of knife-cut noodles is also highly ornamental: the master cuts noodles quickly with a knife, and the noodles fall into the pot like a waterfall, becoming a "featured performance" in many restaurants, attracting diners to stop and watch, and adding the fun of cultural interaction to the dining experience.
In 2016, at the Chinese Noodle Culture Forum, Shanxi knife-cut noodles were rated as one of the "Top Ten Chinese Noodles". In 2022, in Shanxi Province's "Taste Jin Cuisine · Enjoy Shanxi Flavor" catering brand promotion activity, knife-cut noodles were selected as one of the "Top Ten Shanxi Noodles". These honors not only recognize the taste and craftsmanship of knife-cut noodles but also enhance their popularity nationwide and even globally. As a national intangible cultural heritage, the inheritance and development of knife-cut noodles have attracted increasing attention. Today, there is both the persistence of traditional handmade techniques and the innovation of mechanized production, making this thousand-year-old delicacy glow with new vitality in the new era.
Modern Development
Entering modern society, on the basis of retaining traditional essence, knife-cut noodles have kept pace with the times, realizing the integrated development of traditional craftsmanship and modern catering models. In terms of production process, in addition to traditional handmade noodle cutting, mechanized production has gradually become popular. Automatic knife-cut noodle machines can accurately simulate the action of manual cutting, ensuring the shape and taste of the noodles, improving production efficiency and meeting the needs of large-scale catering. However, handmade knife-cut noodles are still deeply loved by consumers because manually made noodles carry the unique temperature and taste of craftsmen, which can better reflect the artistic value of knife-cut noodles. Many restaurants still adhere to handmade cutting, taking it as their core competitiveness to attract diners.
In terms of business models, knife-cut noodles have gradually moved towards branding and chain operation. A number of knife-cut noodle chain brands have emerged in Shanxi. The unified formula and standardized production process make the quality of knife-cut noodles more stable. At the same time, through the online-offline integrated sales model, the market coverage has been expanded. In addition to traditional noodle restaurants, many fast-food brands have also included knife-cut noodles in their menus, launching convenient fast-food sets to adapt to the modern fast-paced lifestyle. In terms of product innovation, merchants continue to launch new flavors and combinations, such as tomato and beef brisket knife-cut noodles, spicy crayfish knife-cut noodles, cheese-baked knife-cut noodles, etc., meeting the needs of consumers of different ages and taste preferences, and making traditional delicacies glow with new vitality. The cultural communication of knife-cut noodles has also ushered in new opportunities, appearing frequently in film, television and variety shows. In the documentary "A Bite of China", the production process of knife-cut noodles is recorded in detail, allowing more people to understand the charm of this traditional delicacy. In various food variety shows, the wonderful performances of knife-cut noodle masters have attracted the attention of a large number of audiences, further enhancing their popularity. At the same time, the government has also increased the promotion of knife-cut noodle culture, holding various activities such as noodle culture festivals and knife-cut noodle making competitions, encouraging young people to learn traditional techniques and promoting the inheritance and development of knife-cut noodle culture.
From a folk snack invented in an emergency to a national intangible cultural heritage carrying regional culture, the thousand-year development history of knife-cut noodles is a microcosm of the inheritance and innovation of Chinese dietary culture. It is not only a bowl of flavorful noodles but also a cultural treasure carrying historical memories, regional emotions and life wisdom. In future development, knife-cut noodles will surely continue to adhere to tradition and embrace innovation, making this thousand-year-old flavor shine more brightly in the new era.
References
[1]李云生.大同刀削面品牌之路[N].品牌感悟,2009-05-09. [2]孙玉梅，薛海霞。大同特色餐饮品牌整合推广研究 —— 以大同刀削面为例 [J]. 山西大同大学学报 (社会科学版), 2014, 28 (1): 103-105. [3]权威发布:十大山西面食出炉 ．山西省政府门户网站．2022-06-12. [4]山西非遗美食——刀削面．百家号．2023-09-30. [5]“削”到全世界的大同面 - 部门动态 - 大同市人民政府门户网站．大同市政府门户网站．2023-12-23. [6]文旅中国:舌尖上的非遗｜地方特色传统面食 —— 山西刀削面 [EB/OL]. (2025-12-08). [7]王晨,王中力.山西民俗故事（上）[M]. 太原：山西出版传媒集团 三晋出版社，2023.03.
Terms
dough kneading and resting和面和醒面
fried sauce炸酱
chewy and smooth texture劲道爽滑的口感
online-offline integrated sales model线上线下结合销售模式
Shanxi mature vinegar山西老陈醋
Shanxi merchant culture晋商文化
traditional craftsmanship传统工艺
Questions
1.What is the main raw material for making knife-cut noodles?
2.In which Chinese province are knife-cut noodles a representative food?
3.What is the unique shape of knife-cut noodles like?
4.What is an indispensable condiment for knife-cut noodles?
5.When was the production technique of knife-cut noodles listed as a national intangible cultural heritage?
Answers
1.High-gluten flour.
2.Shanxi Province.
3.Willow leaf-shaped
4.Shanxi mature vinegar.
5.In 2008
刀削面
总体介绍
刀削面是中国山西省的一种传统手工面条，被誉为 “中国十大名面” 之一。与机器制作的面条不同，技艺娴熟的厨师会用特制的弧形刀具，将面团直接削成薄而宽、边缘不齐的条状，下入沸水锅中煮熟。成品面条口感筋道，表面粗糙，能很好地吸附汤汁和酱料的风味。刀削面通常搭配红烧肉、番茄鸡蛋卤或清骨汤食用，它不仅体现了中国烹饪工艺的匠心，更承载着中国北方以小麦为主的饮食文化传承。
历史渊源
刀削面作为山西面食的标志性代表，其历史渊源可追溯至千年之前，承载着北方农耕文明与饮食文化的深厚积淀。关于刀削面的起源，流传最广的传说与元代社会背景紧密相关。据史料间接记载，公元 1222 年，元将木华黎率军围攻太原，攻克晋阳、平阳等地后，为防范民众反抗实施严格刀具管制，普通百姓家中难留完整刀具。当时太原老者王永利偶然捡回一块磨损铁皮，情急之下用其削面入锅，意外发现口感独特。这种无需完整刀具的制面方法迅速被邻里效仿，逐渐形成最初的刀削面制作技艺。
事实上，元代之前类似刀削面的制面手法已见雏形，唐代文献中就有 “削面” 的零星记载，相传唐太宗女婿柴绍曾尝试改进削面技法，虽无具体轶事传世，却印证了其历史积淀。明代时，刀削面被称为 “托掌面”，制作工艺初步成熟，成为民间常见面食品类。清代中期，随着晋商崛起与迁徙，刀削面跟随其脚步走出山西，传遍全国各大商埠，从民间小吃跻身餐馆宴席特色菜品。民国时期，刀削面制作技艺在技法与吃法上显著提升，形成不同流派的削面手法。新中国成立后，20 世纪 50 至 90 年代，刀削面工艺迎来多元化发展，衍生出多种风味变种，成为全国熟知的经典面食。2008 年，刀削面制作技艺被列入第二批国家级非物质文化遗产名录；2018 年，大同市被中国烹饪协会授予 “中国刀削面之乡” 称号，标志着这一传统美食的文化价值获得官方与行业的双重认可。
制作工艺
和面醒面
刀削面的独特口感始于和面环节，其配比与醒面流程有着严苛讲究。以 500 克高筋面粉为例，传统配比需加入 200 毫升左右 30℃温水，既能保证面粉中蛋白质充分吸水，又不会因水温过高损伤面筋。和面遵循 “分次加水、循序渐进” 原则，先加 100 毫升水搅拌成絮状，再加 50 毫升揉成面疙瘩，最后加剩余 50 毫升水，从外到内、由下至上均匀揉搓，直至面团达到 “盆光、手光、面光” 的 “三光” 标准。
醒面是决定面条筋道度的关键步骤。揉好的面团需用湿布覆盖或放入密封容器，在 15-25℃室温下醒发 20-30 分钟，让面筋蛋白逐渐舒展，使面团更柔软有弹性。醒发完成后需再次反复揉搓，直至无干硬结块，最终揉成直径约 10 厘米的圆柱形面团，为后续削面做好准备。传统匠人认为，和面的 “硬” 与醒面的 “软” 相互平衡，才能让刀削面兼具筋道与顺滑口感。
削面技法
刀削面的核心魅力在于独特的削制技法，被誉为 “中式面食的手工艺术”。传统削面工具分为弧形削刀与钩形削刀两类：弧形削刀刀刃呈月牙状、刀柄较短，钩形削刀刀刃带钩，便于控制面条形态，两种刀具对应不同经典技法。
弧形刀削面最为常见，操作时左手托住圆柱形面团，右手紧握削刀，刀刃与面团呈 30-45 度角，从右向左、由内向外均匀削切。削面需手腕发力，力度均匀、速度连贯，确保面条厚薄一致，成品呈柳叶状，长度 20-25 厘米，边缘微卷、棱角分明。钩刀削面难度更高，左手托住面案，右手持钩刀同样从右向左削切，借助刀刃钩状结构控制形态，削出的面条横截面呈半圆形，长度可达 35-40 厘米，口感更显筋道。熟练师傅每分钟可削 60-80 根面条，下锅后漂浮水面形似银鱼嬉戏，被誉为 “刀削面舞”，这种力与美的融合正是其区别于其他面食的核心标识。
酱料炒制
刀削面的风味离不开酱料搭配，传统酱料主要有黄豆酱卤、番茄鸡蛋卤和炸酱三类，各具特色且炒制工艺严苛。黄豆酱卤选用干黄酱与甜面酱按 3:1 比例混合，温水稀释后备用；猪前腿肉切肉末，热油煸炒出油，加葱姜末爆香，烹入料酒和山西老陈醋去腥味，倒入酱液小火慢熬 20-30 分钟，不断搅拌至酱料浓稠香浓。番茄鸡蛋卤注重酸甜平衡，熟透番茄切丁煸炒出汁，加骨汤小火慢炖 20 分钟，淋入打散的鸡蛋形成蛋花，滴入少许香油提香。炸酱以肥瘦 1:1 的五花肉为原料，切肉末煸炒出油，加入豆瓣酱、甜面酱翻炒均匀，加少量清水慢炖，最后用葱花、香菜段调味，口感醇厚。
风味特色
刀削面的最大特色是 “形” 与 “味” 的完美统一。形态上，面条中间厚、边缘薄，棱角分明似柳叶，自然弧度与纹理使其表面积更大，能更好吸附酱料，让每一口都充满风味。口感上，兼具顺滑与筋道，外滑内韧、软而不黏，越嚼越香，这源于精准的和面配比与充分醒面流程 ——500 克面粉搭配 200 毫升水的黄金比例，经三次揉制与醒发，面筋网络致密，煮后不易软烂，保留小麦本味。煮制时需水沸后下锅，浮起后再煮 1-2 分钟即可捞出，避免久煮破坏筋道。
除传统风味外，不同地区衍生出特色变种：内蒙古呼和浩特的 “回勺面”，以刀削面搭配牛羊肉炒制，加黑木耳、蒜苗等配菜，鲜香浓郁；山西本地 “炒刀削” 用豆瓣酱、青椒炒制，咸香微辣。无论哪种吃法，山西老陈醋都是不可或缺的灵魂伴侣，酸香能中和面条碱性，提升小麦甜味，刺激味蕾、增进食欲。
文化意义
刀削面早已超越美食本身，成为山西地域文化的重要符号，承载着山西人的乡愁与情感记忆。山西作为重要小麦产区，面食文化源远流长，刀削面凝结着当地人的生活智慧。在山西，逢年过节的家庭宴席、日常三餐中，刀削面都是维系亲情的纽带；对于漂泊在外的山西人而言，一碗刀削面便是乡愁的寄托。
随着晋商文化传播，刀削面传遍全国，如今在海外唐人街也随处可见，巴黎、首尔等地的刀削面馆常常排起长队，成为传播中国饮食文化的重要载体。其制作过程极具观赏性，师傅快速削面的场景成为很多餐馆的 “特色表演”，增添了饮食的文化互动乐趣。2016 年，山西刀削面获评 “中国十大名面”；2022 年入选 “山西十大面食”，这些荣誉既认可了其口感与工艺，也提升了其国内外知名度。
现代发展
进入现代社会，刀削面在保留传统精髓的基础上与时俱进。制作工艺上，机械化生产逐渐普及，自动刀削面机精准模拟手工动作，提高效率以满足大规模餐饮需求，但手工削面因匠人独特的温度与口感，仍受消费者青睐，成为很多餐馆的核心竞争力。
经营模式上，刀削面走向品牌化、连锁化发展，山西本地涌现多个连锁品牌，统一配方与标准化流程保证品质稳定，线上线下结合的销售模式扩大了市场覆盖。产品创新方面，番茄牛腩、麻辣小龙虾、芝士焗等新口味不断涌现，满足不同群体需求。文化传播上，刀削面频繁亮相《舌尖上的中国》等影视综艺，政府也通过举办面食文化节、制作大赛等活动，鼓励年轻人学习传统技艺，推动其传承发展。
从应急发明的民间小吃到承载地域文化的国家级非遗，刀削面的千年历程是中国饮食文化传承与创新的缩影。它不仅是一碗风味面食，更是承载历史记忆、地域情感与生活智慧的文化瑰宝，在新时代必将继续坚守传统、拥抱创新，更加充满活力。
参考文献
[1]李云生.大同刀削面品牌之路[N].品牌感悟,2009-05-09. [2]孙玉梅，薛海霞。大同特色餐饮品牌整合推广研究 —— 以大同刀削面为例 [J]. 山西大同大学学报 (社会科学版), 2014, 28 (1): 103-105. [3]权威发布:十大山西面食出炉 ．山西省政府门户网站．2022-06-12. [4]山西非遗美食——刀削面．百家号．2023-09-30. [5]“削”到全世界的大同面 - 部门动态 - 大同市人民政府门户网站．大同市政府门户网站．2023-12-23. [6]文旅中国:舌尖上的非遗｜地方特色传统面食 —— 山西刀削面 [EB/OL]. (2025-12-08). [7]王晨,王中力.山西民俗故事（上）[M]. 太原：山西出版传媒集团 三晋出版社，2023.03.
文化词汇
和面和醒面：指将面粉与液体混合，通过揉搓、按压等手法，使面粉颗粒充分吸收水分，形成均匀、光滑、有弹性的面团的过程。
炸酱：将酱料与肉类一起炒制制作成的调味酱。
山西老陈醋：采用高粱、大麦、豌豆等为主要原料，遵循 “蒸、酵、熏、淋、陈” 五大传统工序， 需经过至少 1 年的 “夏伏晒、冬捞冰” 自然陈化，使醋的水分蒸发、风味沉淀，形成陈醋
晋商文化:晋商文化是指明清时期以山西商人，在长期商业活动中形成的商业理念、经营模式、管理制度、价值观念及精神特质的总和，是中国传统商业文化的重要组成部分，也是山西地域文化的核心标识之一。
问题
1.制作刀削面的主要原料是什么？
2.刀削面是哪个省份的代表美食？
3.刀削面的独特形状是什么？
4.刀削面必不可少的佐料是什么？
5.刀削面的制作工艺在哪一年列入国家非物质文化遗产？
答案
1.高筋面粉
2.山西
3.柳叶状
4.山西老陈醋
5.2008年