Wheaten Food of Shannxi

China serves some of the best flour-based foods in the world; and Shanxi ranks first in China in preparing “flour foods”. Shanxi Province has a recorded history dating back more than 2,000 years of making wheat-flour food, due to bumper wheat harvests resulting partly from rich experience in cultivation. Shanxi province boasts nearly 1,000 kinds of flour foods, made with a wide variety of materials. In Shanxi, flour serves as a staple food, snack and even art. 

There are a great number of flour-based dishes, such as Shanxi sliced noodles in minced meat soup (Daoxiao Mian, µ¶Ï÷Ãæ), steamed highland barley cakes (Mao Erduo, è¶ú¶ä), boiled dough sticks with sauce (Ti Jian, ÌÞ¼â) and fish-shaped noodles made with scissors (Jiandao Mian, ¼ôµ¶Ãæ), all of which demand their own unique eating style. They can all be eaten either with light or mutton soup, mixed with sauce, or stir-fried. 
There are various shapes – some resembling fish, some linear and some in laminar form. Such foods are soft, savoury, elastic and appetizing. What is most surprising is that Shanxi flour foods are diverse and could independently form a feast without any repetition. Shanxi dishes are mostly flour-based and sour. In other Chinese cuisine families, cooked dishes are always served before staple foods like noodles. However, in Shanxi Cuisine, cooked dishes are served simultaneously along with staple foods.
Typical Shanxi noodles
Mao Erdou: Cat-eared pasta (like orrechiete), which can be paired with sauces but tastes best sautéed with cabbage with soy and vinegar (pork optional) 

Dao Xiaomian: Knife-cut noodles, shaved from a giant block of dough which is mounted on the equivalent of a washboard and hoisted over the shoulder, with noodles always shaved off directly into the boiling water

La Mian: Like all hand pulled noodles, these are a wonder to watch as 5 to 10 pounds of flour is kneaded, stretched and pulled into delicate even strands. 
Yi Genmian: A 25-meter-long single strand of hand-pulled noodle in each bowl
Jian Daomian: Noodles are cut with an enormous pair of scissors as the giant spool shaped dough is rotated.
Jiu Pianer: Easy! Just grab a long coil of dough, and start pinching bits off into the water; best done at great distances from the boiling water, so you can pitch them across the room. 
Noodles are generally mixed and matched with a sauce of your choice. In Beijing, sauces range widely to service all tastes, from a vegetarian tomato and egg, to mixed eggplant and pork, and straight-up stewed and fried meats including pork, beef and lamb. They can also be fried with meat or vegetables.
Classical Shanxi Cooked Wheaten Food
Soup Pot Types: Jiaozi dumplings, wonton, hand-stretched noodles, shaved noodles, dough strips pulled with hand