Thousands of miles away from Shanxi province, beside the Notre-Dame Cathedral in Paris, a Chinese culinary spectacle is drawing crowds.

Each day, a steady stream of diners — mesmerized by glinting blades and flying dough — make their way to the Kongfu Pate restaurant for a bowl of its unforgettable Shanxi knife-cut noodles.

The origins of the eatery trace back to early 2020, when owner Guo Zhanglong's mother-in-law, Sun Shenglin, traveled from Datong, Shanxi, to the French capital.

Skilled in the speciality art of preparing the noodles, she casually prepared a pot for friends, instantly winning them over.

Short videos amplified the appeal, turning a suburban market stall into a festival food truck, and eventually a permanent restaurant.

"A bowl of noodles is not just food," Guo said. "It represents respect, understanding and inclusiveness."

Behind this deceptively simple dish lies around 800 years of history. Recognized as a Chinese national intangible cultural heritage, Shanxi knife-cut noodles embody generations of craftsmanship. Their enduring appeal comes from a strict commitment to hand making the noodles and the uniquely springy texture the ancient techniques produce.

According to inheritor Zhao Xiping, the essence lies in precise control of water, flour and heat. At the core is the tradition of "three kneadings and three resting periods", which removes air bubbles and refines the dough, ensuring the noodles are elastic, smooth and never break.

The noodles are visually distinctive, too. Traditional flat blades produce 20-centimeter strands with a triangular cross-section: thick and chewy at the center, thin at the edges to absorb broth, while hook-shaped knives create 60cm noodles that fall into the pot like silver fish.

Despite mechanization, Zhao remains committed to hand-cutting.

"Human hands respond to the 'breathing' of the dough," he said.

The slightly irregular edges of handmade noodles help them retain deeply flavored broth, giving each bite both texture and depth.

In Shanxi, people say: "One noodle, hundreds of ways to eat." If the noodles form the backbone, the topping, or jiao tou, brings the dish to life. There are hundreds of variations, but the classic Datong style features a rich red pork sauce. Poured over freshly cooked noodles, the hot sauce releases a delectable blend of sweetness and savory flavors. Coated in chili oil, the noodles deliver tender meat, rich broth and lingering spice.

As the dish travels globally, adaptation occurs, but its essence remains nonnegotiable. Zhao noted that while oil and salt may be reduced to suit local tastes, the core flavor must be preserved.

"Like Nanjing salted duck, what matters is the original taste," he added.

This balance of authentic flavor and visual performance of the swishing blades and flying dough resonates deeply with international audiences.

In Paris, French diner Olivier Ruelle recently tried Kongfu Pate and shared his enthusiasm online, "As you can see from my empty bowl, I'll definitely be back."

This cross-cultural appeal mirrors the growing number of international visitors flocking to Shanxi. Italian visitor Andrea Randisi experienced knife-cut noodles in Taiyuan and was deeply impressed.

"I never imagined noodles could be such a performance," he said. "Italy has many kinds of pasta, but nothing like this. Chinese noodles feel even more historic — and they taste incredible."

For Randisi, the dish is a gateway to Chinese culture. His recommendation to fellow Italians is simple: come to Shanxi and experience it firsthand.

And many are. They are also rolling up their sleeves to master the ancient culinary techniques themselves.

In heritage workshops in Taiyuan and bustling food streets, hands-on knife-cut noodle classes have become an immersive cultural adventure.

As a result, knife-cut noodles continue to tell a distinctly Chinese story, through craftsmanship, heritage and a single bowl that bridges cultures.

Contact the writer at liyingxue@chinadaily.com.cn