My Chinese appetite: Shanxi Cuisine
‍Originated from north China's Shanxi Province, Daoxiao (sliced) noodles is one of the five signature noodle dishes in China, others being "Huimian" from Henan Province, "Hot-and-dry" from Hubei Province, "Dandan" from Sichuan Province, and the one with soybean paste from Beijing. 
To make Daoxiao noodles, hold the dough with one hand, and slice the noodles into a pot of boiling water with the other.
The story behind this dish dates back to China's Yuan Dynasty (1271-1368), when the power that occupied the now Shanxi Province region confiscated all personal metal wares, including knives for cooking. Ten households were allowed to share one knife.
A woman asked her husband to borrow the knife from their neighbor before preparing dinner, but it was unavailable at the moment. The man stumbled across a thin piece of iron on his way home and brought it back. He suggested that they try slicing the noodles instead of cutting with a knife, as the dough was hard. The sliced noodles were thick at the center but soft on the edges. The tradition of making Daoxiao noodles has been popular since then.
Daoxiao Noodles. /VCG Photo

Daoxiao Noodles. /VCG Photo

There are multiple ways to coat the noodles. The sauce could be with smashed tomato, fried mince, meat soup, or others. With seasonal vegetables and a bit of vinegar at the side, it is one of the most popular noodle dishes across China.