The noodles mixed in Hangzhou are sprinkled with chopped green onion, then drenched with hot oil, and the smell of onions is forced out by hot oil ... The soy sauce mixed in Hangzhou is ordinary Huyang soy sauce with monosodium glutamate, which is extremely delicious and lacks a sauce flavor. Onions are also common shallots, but this oil is exquisite. According to my grandfather, when I was a child, my noodles were mixed with two kinds of oils. Sesame oil was put at the bottom of the bowl, and then the hot oil was made from lard, vegetable oil and other oils, which had a unique taste. Nowadays, noodles are mostly made of lard, and even salad oil is directly used to cater to the tastes of foreign tourists, which is far less fragrant than the bowl of noodles when I was a child!

What's the difference between the scallion noodles in Hangzhou and Shanghai?

I am now in Hangzhou, and I worked in Shanghai a few years ago. Let me talk about the difference between the two places.

Shanghai scallion mixed noodles

Shanghai's scallion noodles are cooked in oil before making noodles. Generally speaking, chopped green onion is sliced, fried in hot oil, and shrimp skin is boiled with sugar. Boil the wet noodles in a pot, take them out and pour in onion oil.

Hangzhou scallion mixed noodles

Hangzhou onion noodles, pour hot oil first, then fry. Generally speaking, the wet noodles are cooked in a pot, the soy sauce is put in a bowl, the cooked noodles are fished out, sprinkled with chopped green onion, poured with a spoonful of hot oil, and mixed evenly when eating.

Onion noodles are onion noodles. I don't have many skills. Maybe I've been in Hangzhou for a long time. I'm used to eating scallion noodles here, and it's still delicious. I fell in love with the food in Hangzhou and this city.

Shanghai onion oil noodles never use onions, shrimp skin and sugar. It seems that you talked for nothing in Shanghai. Only Shanghainese know what kind of onion and soy sauce are used in Shanghai onion noodles, and then add toppings according to their own preferences.

Shanghainese usually ask the price of a large circle of various noodles, "a bowl of Yangchun noodles ~"

In Shanghai, chopped shallots are fried into scallion oil in boiling oil; After the noodles are cooked, dry them and add salt, soy sauce, etc. Heat and mix well with scallion oil.

I didn't know it was in Hangzhou

Some people who don't understand Shanghai's food culture don't think they know everything. Shanghainese don't use green onions as seasoning.

The ancestor of scallion oil noodles is "oil sprinkled noodles". If you like scallion noodles, you can try the enhanced version of scallion noodles plus-"Shaanxi oil sprinkled noodles", also called "biangbiang noodles, belt noodles".

The oil noodles in the northwest or the mixed noodles in Shanghai and Hangzhou are all people's meals, and the cakes, fried dough sticks, soy milk and rice are not delicious. They are the hungry people who sweep the streets with infantry farmers, craftsmen, coachmen and postmen. Therefore, there is no difference between the two places and it is not worth making differentiated comments.

In Shanghai, onion oil is sauteed in hot oil. In Hangzhou, after adding onion and oil to noodle soup, the onion and oil are scalded by the heat of hot noodles.

It's rare to eat old mixed noodles now. Not to mention lard, it is a different noodle. Think of more than ten years ago, a big bowl with soy sauce as the bottom cooked a large piece of solidified white lard, picked it up and put it in a large pot of boiling water and cooked it with thin flat noodles for a minute or two, sprinkled with chopped green onion and mixed well. It's best to add some oil residue from lard, not to mention how delicious it is. Then make a bowl of seaweed and shrimp skin soup. . . Eating 365 times a year is not enough. .

No, but I should go to Hangzhou and Shanghai in my life, because we are classmates.