Also known as light noodles. Folk used to call the tenth month of the lunar calendar as a small yangchun, Shanghai marketplace cryptic language to ten for yangchun. In the past, the noodles were sold for 10 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 and distinctive scallion flavor was so popular that it has been passed down to this day. It is now a characteristic snack of Hubin Dim Sum Shop.

Ingredients: Yangchun handmade noodles, thin noodles, chopped scallions

How to do it:

1. Prepare two pots of water, one boiling and set aside, and the other pot of cold boiled water;

2. Put half of the ingredients and seasonings into a large bowl and wait for the water to boil;

3. When the water boils, scoop two big scoops of the water into the large bowl;

4.

1. Yangchun noodles:

Raw materials: egg noodles, 1 egg, 3 garlic cloves, refined salt, monosodium glutamate, fragrant soup, peanut oil.

Method: 1) Crack the egg into a bowl and beat it with chopsticks. Put the frying pan on the fire, put the peanuts to heat, pour the egg mixture into the egg skin, take out and cut into thin shreds. Wash the garlic cloves and cut into 3-centimeter segments.

2) Boil water in a pot, the next egg noodles cooked, fish out in a bowl, sprinkled with shredded egg skin, garlic slices.

3) Pour the soup into the frying ladle and boil, skim off the floating foam, season with refined salt, monosodium glutamate, and then dot some sesame oil, pour on the noodles can be.

[Nutritional Characteristics] The soup is clear and fresh, light and refreshing. Containing protein, fat, carbohydrates can also provide the body with essential B vitamins and some minerals