Scallion Oil Noodles, or congyou banmian, while simple, have a delicious flavour that people can't help but savour. It is one of the most traditional snacks in Shanghai.

Scallion Oil Noodles, a local favourite in Shanghai. [Photo/WeChat account: shhplyj]

The delicate, thin and soft scallions are quite in line with the temperament of Shanghai people. If it were a traditional northern Chinese noodle dish, it wouldn't have scallions – it would have thick and sturdy green onions used with great enthusiasm.

Scallions must have their outer skin removed before cooking, where they wilt and wither in hot oil, eventually turning dry and golden brown. With a hint of lingering smoke, the scallions then become dark and emit a fragrant aroma that fills the whole room.

Shanghai people often complain about the strong and stimulating taste of northern Chinese green onions, so they've turned to using scallions to invent their own version of the rich and addictive dish.

As for the noodles, sliced noodles must be chosen because the dough is repeatedly kneaded and pressed before cutting, making the noodles both chewy and smooth.

Because of their appropriate thickness, they hold the scallion oil well–add a spoonful of scallion oil with charred scallions and a little soy sauce and the fine noodles will present a shiny dark brown colour.

At this point, stir the noodles with chopsticks to coat every strand with the radiant colours of the scallion oil. Then get ready to enjoy one of Shanghai's favourite snacks.

Sources: "shanghaifabu" "shhplyj" WeChat accounts