The so-called "Yangchun noodles" originally referred to a kind of soup noodles without any toppings, called "light noodles in clear soup", was one of the most popular noodles (also as a staple food) in Shanghai in the old days. Later, due to the fact that merchants and businessmen were afraid of unlucky words such as "clear" and "light", some good people took the word "yangchun" from the ancient music song "Yangchun Baixue" and renamed it as "yangchun noodles". It is a simple noodle dish, served in a bowl of soy and sesame soup with piping hot noodles and decorated with green onions. When people talk about Shanghai's popular breakfast dishes, they often associate Yangchun noodles with the so-called "Big Four", namely cakes, doughnuts, common millet and soya milk, while at the same time categorizing them as a commoner's breakfast dish to indicate that they are of a lower class. There are also two types of noodles: broad soup and noodles in a bridge. The former refers to a bowl with more soup and less noodles, while the latter refers to a bowl with less soup and more noodles. After the opening of the port of Shanghai, many noodle shops to improve the soup of Yangchun noodles, with meat bones boiled, but also increase the fresh fish cooked with the soup, soup thick flavor fresh. Shanghai at that time a little famous pavilion such as "old half Zhai", "four as spring" and so on is to eat Yangchun noodles of the good place.