'Knife-cut noodle' chef slices way to success
Zhao Xiping carries on family legacy as a fifth-generation inheritor of time-honored technique in Shanxi province
The secret lies in the dish's meticulous preparation. Zhao expertly combines water and flour, kneading the dough until it reaches the perfect consistency.
His method: "1 jin (500 grams) of flour, 4 liang (200 grams) of water, knead at dawn for the best flavor". The moment of truth arrives as the knife dances across the dough, effortlessly gliding with an impressive speed of 200 slices per minute, each noodle a precise 60 centimeters in length.
Recalling his early days, Zhao said he was initially drawn to the art of knife-cut noodles simply because of his love for cooking and the satisfaction he received from creating delectable dishes.
However, as he matured, he realized the deeper significance of his family's legacy.
The realization dawned on him during his travels outside of Datong, where he found that knife-cut noodle shops were still a rarity.
After finding initial success when he opened his shop in Taiyuan in 2004, Zhao experienced a series of setbacks. He launched a new branch in 2006 and another in 2007 in the Shanxi capital, but the expansions proved challenging, he said.
