Yangchun Noodles is a kind of noodle in Su-style soup, also known as light noodle, clear soup noodle or light noodle in clear soup, which is clear soup with fresh flavor, light and refreshing. It is a famous Han Chinese noodle snack in the south of the Yangtze River, as a major specialty of Shanghai, Yangzhou, Gaoyou and Huai'an. Folk used to call the tenth month of the lunar calendar as a small yangchun, Shanghai marketplace cryptic 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 (called Kaiyang in Shanghainese) in fragrant onion oil and burnt seaweed. The noodles are tough and smooth, the seaweed is soft and flavorful, and the scallion oil is fragrant and full of flavor. In Taiwan, Yangchun noodles are traditionally served with scallions and pork. Recently, however, the price of pork has skyrocketed, 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 have their noodles with a marinated egg, but it costs an additional NT$5 or more. The most important aspect of the noodle soup is the broth, which should be clear but not oily, and the flavor should be fresh but not dry after eating. The soup is called "hanging soup", which is equivalent to the soup in a restaurant. The famous Shanghai Yangchun noodles, Gaoyou soy sauce noodles (also known as Gaoyou Yangchun noodles), Yangzhou Yangchun noodles and so on.