Yangchun noodles are also called slippery noodles. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles. Kaiyang onion oil noodles, also known as laver onion oil noodles. Stir-fried with scallion oil and thoroughly cooked dried seaweed (known as Kaiyang in Shanghai) and cooked noodles. Noodles are tough and smooth, dried seaweed is soft and delicious, and scallion oil is fragrant. After 1945, there was a vendor named Chen in the Chenghuang Temple who cooked noodles with scallion oil according to the daily practice of his hometown in northern Jiangsu. Onion has a strong and unique fragrance, which is very popular and has been passed down to this day. Now it is the specialty snack of lakeside snack bar.

The practice of Yangchun noodles

[Ingredients] Egg flour 100g, egg 1 piece, 3 garlic seedlings, refined salt, monosodium glutamate, fragrant broth and peanut oil.

[method]

(1) Knock the eggs into a bowl and beat them evenly with chopsticks. Set the wok on fire, add peanut oil and heat it, pour in egg liquid and spread it into egg skin, take it out and cut it into filaments. Wash the garlic seedlings and cut them into 3 cm sections.

(2) Add water to the pot to boil, then boil the egg noodles, take them out and put them in a bowl, sprinkle with shredded eggs and garlic sprouts.

(3) Pour the stock into a wok to boil, skim off the floating foam, season with refined salt and monosodium glutamate, and then pour some sesame oil on the noodles.

【 Nutritional characteristics 】 The soup is fresh, light and refreshing. It contains protein, fat and carbohydrate, and also provides B vitamins and some minerals necessary for human body.