The custom of eating cold noodles in the summer of solstice began in Wei and Jin Dynasties, flourished in Tang and Song Dynasties, and prevailed in the late Qing Dynasty. After the founding of the People's Republic of China, Shanghai cold noodles began to be steamed first and then cooked, and it has not changed. Filter the cooked noodles with a colander, pour in soy sauce, peanut butter and spicy oil, and choose a partner.

Authentic Shanghai cold noodles are made of flat noodles. Raw noodles are put in bamboo cages and steamed on water. After cooking, the roots are obvious. Half-cooked noodles should be rolled in boiling water to soften them. Mix hot noodles with refined oil to prevent them from sticking together, and finally put them under a fan to cool.

There are generally four sauces for cold noodles in Shanghai. Peanut butter should be mellow and have a certain concentration, neither too thick to adjust nor too thin to taste. Soy sauce is not poured directly from the bottle, but each family has its own cooking secret recipe. Rice vinegar is an appetizer, and spicy oil is essential to enhance fragrance and taste.

The toppings of most cold noodles in Shanghai are also very traditional. Spicy meat, spicy sauce, stir-fried three silk, double mushrooms, fried fish, shredded eel, big steak, baked bran, vegetarian chicken, etc. are all common and popular, and occasionally there are Cantonese dishes such as barbecued pork, roast duck and roast chicken as toppings, but they are not mainstream.

Extended data:

Shanghai cold noodles is a dish made of noodles (preferably steamed noodles), chicken or tenderloin and green pepper. Cold noodles are refreshing to eat, and with the toppings of different vegetables, it will give people a different delicious experience.

The rich sauce is wrapped in peanut butter and carefully seasoned with vinegar and spicy oil, which makes the noodles taste richer and more layered. Cucumber, egg, shredded chicken, etc. It can increase the nutritional components of noodles and enjoy more flavors.

The cooked noodles are scooped up, drained, blown with a fan, and cooled with sesame oil, so that the cold noodles are clearly rooted.