Mian & More focuses on dào xiāo miàn (刀削面), where the cook holds a block of dough and shaves thin, irregular noodles directly into boiling broth, a technique requiring years of practice and rarely seen outside regional kitchens. The operation runs as a counter-service spot on Spadina, serving the dense noodle soups and dry-tossed preparations that anchor this regional tradition. The knife-cut noodle soup is the kitchen's core offering, built on long-simmered broths and the specific texture that separates this form from rolled or extruded noodles. · No website yet.