Shanghai Cold Noodles. [Photo/WeChat account: shanghaitourism]

Shanghai Cold Noodles stand out as a quintessential summer dish with a culinary legacy spanning over a century.

Shanghai's rendition of cold noodles sets itself apart from other regional variations in both name and preparation technique. While most regions refer to them simply as cold noodles, Shanghai uniquely prepares its version using a distinctive method.

Unlike others that rely on cold water for cooling, Shanghai initially faced challenges due to its use of tap water for cooling, leading to hygiene concerns and a temporary ban on the dish.

It wasn't until innovative chef Zhu Yonggen of Si Ru Chun Restaurant introduced the groundbreaking "fan cold noodle" method that Shanghai's cold noodles truly flourished.

Electric fans are used in the preparation of Shanghai Cold Noodles. [Photo/WeChat account: zhoudaosh]

This ingenious approach involved cooking and mixing the noodles with chopsticks while cooling them with an electric fan, enhanced with the flavors of scallion oil. The use of electric fans in the preparation process remains a distinct feature unique to Shanghai's cold noodles.

At Si Ru Chun Restaurant, patrons can witness the meticulous preparation of cold noodles, with chefs skillfully cooling the noodles to perfection. [Photo/WeChat account: zhoudaosh]

A view of Shanghai's bustling Si Ru Chun Restaurant. [Photo/WeChat account: zhoudaosh]

When indulging in this beloved dish, Shanghai locals often prefer their noodles generously coated in rich peanut butter sauce, frequently requesting extra servings from the restaurant's attendants.

Another favored topping for Shanghai's cold noodles is the addition of curry beef soup or a bottle of cold beer. Some young people also like to have cold noodles with shaved ice.

Toppings for Shanghai Cold Noodles usually come in many varieties and are served in small dishes. [Photo/WeChat account: zhoudaosh]

Sources: "shanghaitourism""zhoudaosh" WeChat accounts