Pressed bean-flour noodles 豆面抿尖
Pressed bean-flour noodles is featured among the local specialties of Shanxi.
Bean-flour dough is pressed into small tapered noodles. They provide a different texture from Shanxi's wider wheat noodles.
How it is made
A soft bean-flour dough, sometimes blended with other flour, is pressed through a perforated tool into boiling water. The short, tapered pieces are then served with a sauce or soup.
Flavour & texture
Expect an earthy bean flavor and a texture that is less stretchy than an all-wheat noodle. The small pieces make a spoon useful alongside chopsticks.
Local roots & traditions
Minjian is one of Shanxi's many ways of turning mixed grains into everyday staples.
How to order Pressed bean-flour noodles
Ask which flour blend is used and choose a topping that suits it.
More dishes to compare
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Tijian noodles 剔尖 →
Soft dough is held on a board or plate and flicked into boiling water in short, tapered pieces. The cooked noodles are lifted into broth or combined with a sauce and toppings. Their irregular thickness creates both tender edges and a more substantial center. The surface holds a modest amount of sauce without becoming uniformly smooth.
Knife-shaved noodles 刀削面 →
A cook shaves pieces directly from a firm block of wheat dough into boiling water. Each stroke produces a noodle thicker in the middle and thinner along its edges. The center stays springy while the edges become tender, creating more contrast than an evenly rolled noodle. Broth or sauce clings to the irregular surfaces.
Questions before you order
What name should I show when ordering?
Show 豆面抿尖 for Pressed bean-flour noodles. Ask which flour blend is used and choose a topping that suits it.
Sources & reading
Recipes and servings vary between kitchens.