【专业介绍】

刀削面是我国面食大省山西的著名面食，已有上百年的历史，现已流行全国，在全国各地都有各色的刀削面馆。刀削面选用筋度适当的面粉活成较硬的面团，用特制的刀具削成又长又薄的面片，煮熟后在浇上卤汤，味道浓郁持久。刀削面自诞生之日起，以其口感柔韧劲道，口味厚重香浓，经济实惠又具有表演性，迅速占领小吃市场，奠定了在我国万千传统面食中不可替代的地位。

【Professional Introduction】

Daoxiao Noodles (Knife-Cut Noodles) is a renowned noodle dish from Shanxi, China's premier noodle province, with a history of over a hundred years. It has now spread across the country, with various Daoxiao Noodle restaurants found everywhere. The noodles are made from flour with appropriate gluten content, kneaded into a firm dough, and then sliced into long, thin strips using a special knife. After boiling, they are topped with a flavorful sauce, creating a rich and lasting taste. Since its inception, Daoxiao Noodles have rapidly captured the snack market due to their chewy and resilient texture, robust and savory flavor, affordability, and entertaining preparation method, securing an irreplaceable position among China's myriad traditional noodle dishes.

【课程介绍】

本专业以传统刀削面技术为基础，保留了正宗传统的骨汤、小肉丁、羊杂、茄丁等面卤，又增加了年轻人喜爱的炸酱、牛腩、泡菜风味，使产品更多样化、口味更时尚、受众群体更广泛。

【Course Introduction】

This program is based on traditional Daoxiao Noodle techniques. It retains the authentic classic noodle toppings such as bone broth, small diced pork, lamb offal, and diced eggplant, while adding flavors popular among young people like zhajiang sauce, beef brisket, and kimchi. This makes the product range more diverse, the tastes more contemporary, and the appeal broader.

【课程内容】

一、刀削面制作工艺
1、选面粉的具体筋度要求，如何鉴别面粉的筋度
2、和面的配方和技术手法；醒面的时间和状态把控
3、刀具的种类介绍及使用方法；削面技术学习（宽条、细条）

二、流行面卤制作(标准克称下料)
1、老骨汤牛肉面、传统小肉丁面、酱卤肥肠面
2、油泼刀削面、传统茄丁面、传统番茄鸡蛋面
3、小碗牛腩面、肉丁炸酱面、酸豆角肉末面

【Course Content】

Part 1: Daoxiao Noodle Making Techniques

1. Specific gluten requirements for flour selection and how to identify flour gluten content.

2. Dough mixing formulas and techniques; control of resting time and dough condition.

3. Introduction to knife types and their usage; learning the slicing technique (wide strips, thin strips).

Part 2: Popular Noodle Toppings Preparation (using gram-accurate measurements)

1. Old Broth Beef Noodles, Traditional Diced Pork Noodles, Soy-Braised Pork Intestine Noodles.

2. Oil-Splashed Daoxiao Noodles, Traditional Diced Eggplant Noodles, Traditional Tomato and Egg Noodles.

3. Small Bowl Beef Brisket Noodles, Diced Pork Zhajiang Noodles, Pickled Beans with Minced Pork Noodles.

【授课方式】

专业技师小班技术传授，手把手技术指导，学员亲手实践练习

【Teaching Method】

Small group instruction by professional technicians, hands-on guidance, and practical practice by trainees.

【学期和上课方式】

学期：约5天（根据学习进度和掌握情况）

【Duration and Schedule】

Duration: Approximately 5 days (adjusted according to learning progress and mastery).

【后续服务支持】

1、一次学习，终身技术免费升级。技术上不断更新，跟踪服务，让学员放心学习，安心创业。
2、协助学生完成成本控制，做到经营利润最大化。
3、开店过程中遇到问题可以随时微信老师，保证24小时满意答复。

【Follow-up Support】

1. One-time enrollment, lifetime free technical upgrades. Continuous updates in techniques and follow-up services ensure that trainees can learn with confidence and start their businesses with peace of mind.

2. Assistance with cost control to maximize operational profits.

3. Trainees can contact instructors via WeChat anytime when encountering problems while running their shops, with a guaranteed satisfactory response within 24 hours.