Scallion oil noodles are Shanghai's simplest comfort food, fresh wheat noodles tossed in scallion fried slowly to a deep gold with light and dark soy sauce, sometimes finished with dried shrimp.
Cold tossed noodles were already known in the Tang and Song dynasties, but the dish Shanghai eats today is credited to Chen Youzhi, a snack maker who worked the City God Temple market and put together the modern version in 1889 by blending northern and southern techniques. As the city industrialised through the early 20th century, the noodles' speed and low cost made them a staple lunch for factory workers and market traders, and the dish spread from street stalls into neighbourhood noodle shops across Shanghai.
Huxi Laolongtang Noodle Shop on Dingxi Road in Shanghai is known for chewy scallion oil noodles heaped with dried shrimp, and for clam and pork liver noodles.
OrderScallion oil noodles with dried shrimp
TipWeekday lunch queues run past 30 minutes; on weekends arrive before 11:00, and ask for extra scallion oil.
Scallion oil noodles (cong you ban mian) makes more sense with someone from Shanghai explaining it. These are the classes and tours we have checked, with booking links.
Taste Scallion oil noodles (cong you ban mian) with a local in Shanghai
Make Dan Dan noodles and one Chinese cold dish of your choice in a local Shanghai home. Cook alongside an English-speaking host, then sit down and enjoy the meal you prepared.
Join a private team challenge in central Shanghai with a local lunch. Solve clues, complete missions, and explore the city with a private vehicle hotel pickup and drop-off.
Experience the grandeur of the Tang Dynasty with a royal banquet in Shanghai. Savor a delicious meal while being entertained by traditional music and dance.