'Knife-cut noodle' chef slices way to success

Improper site selection led to a lack of foot traffic, so he had to temporarily close them all in 2007. Determined to learn from his mistakes, he traveled across the country to look for business opportunities, study business management and explore different culinary traditions.

A pivotal moment came during a conversation with a friend, who suggested that he highlight the cultural significance of knife-cut noodles and his family's history with the dish at his restaurants.

He took his friend's advice and reopened his noodle shops in 2008 with decorations celebrating the business tradition of Shanxi merchants and the culture of the region and the dish.

Today, stepping into a Zhao Laoqi restaurant is an immersive experience. Zhao Xiping has managed to transform moments of enjoying a traditional delicacy into a cultural experience.

After meeting and talking with Diana Pukhova, a Russian woman who studies at Shanxi University, Zhao said he is thinking about introducing knife-cut noodles to other parts of the world.

"I am planning to bring the noodles to Russia," he said. "I think we can bridge cultures through the universal language of food."

He also plans to establish a training center in Taiyuan and pass on his skills and knowledge to a new generation of noodle masters.

Wang Wendong contributed to this story.

Contact the writers at zhuxingxin@chinadaily.com.cn