Yangchun noodles are also known as light noodles. Folk custom called the lunar October for the small Yangchun, Shanghai city wells cryptic to ten for Yangchun. In the past, the noodles were sold for ten cents per bowl, so they were called Yangchun noodles. Noodles with Onion Oil Also known as noodles with seaweed and onion oil. The noodles are mixed with boiled seaweed (known as Kaiyang in Shanghai) in fragrant scallion oil and burnt seaweed. After 1945, a vendor named Chen in Chenghuang Temple used the daily method of boiling onion oil in his hometown in northern Jiangsu Province to mix noodles. The rich scallion aroma was very popular and has been passed down to this day. It is now a characteristic snack of Hubin Dim Sum Shop.

Traditionally in Taiwan, Yangchun noodles are served with a little scallion and pork. However, in the 1970s of the Republic of China, the price of pork soared, and today's yangchun noodles are often served with baby bok choy or bean sprouts instead of pork, or with meat bacon instead. Some people like to eat Yangchun noodles with a marinated egg, but it costs an additional NT$5 or more.

How to make yangchun noodles:

1. Crack the egg into a bowl and beat it well with chopsticks. Place a frying pan on the fire, add peanut oil and heat it, pour in the egg mixture and spread it into an egg skin, take it out and cut it into thin julienne strips. Wash the garlic cloves and cut them into 3-centimeter segments.

2, pot of water boiling, under the egg noodles cooked, fish out in a bowl, sprinkled with shredded egg skin, garlic segment.

3, the soup poured into the frying pan to boil, skimmed off the floating foam, seasoned with refined salt, monosodium glutamate, and then point some sesame oil, poured on the noodles can be.