Beyond daoxiao mian, Shanxi has developed an exceptional range of noodle forms that are worth seeking out in Taiyuan. Cat's ear noodles (mao er duo) are small, shell-shaped pasta pieces pinched off by hand and cooked with vegetables or a light meat sauce — they have a satisfying resilience that makes them comfort food of the most direct kind. Pulled noodles (la mian) in the Shanxi style are hand-stretched to a range of thicknesses and served in rich broth. Hollow noodles (kong xin mian) are extruded through a die into thick, tube-like shapes that hold sauce differently from flat noodles.
Most noodle restaurants in Taiyuan specialise in one or two forms rather than offering the entire range. The clearest way to explore is to walk the noodle streets near the station or around the Qiaojiayuan area and choose by what you see being made in the open kitchen — most shops operate with the preparation visible from the street.