Yangchun Noodles
Plain wheat noodles in a clear, lightly seasoned broth with scallions.
How to eat it
The broth can be very hot, so test it before drinking directly from the bowl.
The story behind the dish
A clear broth, fine noodles and chopped scallions create a bowl that looks simpler than its seasoning may be. It was once called qingtang guangmian, but the words “clear” and “empty” sounded inauspicious to some merchants, leading to the more positive name “Yangchun.” Shanghai shops later enriched the broth with pork or fish bones, so the plain appearance doesn't guarantee a vegetarian meal.
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
If you have an allergy or something you can't eat, check with the staff before you order.