I've heard that this is a particularly homemade noodle dish in Shanghai. I especially like to eat it. The flavor is mainly salty and fresh. It's easy to make and it's a bit like the dan dan noodles at the temple fair.

Methods:

1, the cilantro and green onions into minced in a bowl, pour sesame oil, soy sauce, salt, chicken essence

2, water boiling noodles (to be used in the dragon noodle), the pot boiled 1 to 2 minutes after the dragon noodle is almost cooked. First open the free soup poured in the bowl put good spices, almost half a bowl of soup, and then pick up the noodles from the pot s-type in the bowl (

is completed.

When you eat, just break it up with chopsticks. Yangchun noodles although good to do, but to do good is not easy, because the main ingredients of Yangchun noodles ingredients are very simple, the method is simple to cook. So my experience is to put more sesame oil, salt can also put a little more, soy sauce is the most difficult to grasp put more hair bitter, put less flavor out of the way. (Porcelain spoon more than half a spoon) pouring seasoning soup must be boiling. If you are doing breakfast can lie an egg, so more nutritious.

Shanghai people eat spring noodles, if the family and good ribs, beef, ham and other meat can be put on top of the noodles when done, (never cook with noodles) will become ribs spring noodles, beef spring noodles and ham spring noodles. By the time the green garlic comes down you can ring the scallions with green garlic. Sip the soup, mouth chewing cilantro and green garlic, the flavor is not to mention how fresh and delicious.