Scallion Oil Noodles
About Scallion Oil Noodles
Simple iconic dish — noodles in caramelized scallion oil. Best versions have deep-brown almost burnt scallions. Shanghai comfort food at its finest.
Scallion oil noodles (cong you ban mian) are deceptively simple: wheat noodles tossed in scallion oil with soy sauce and sometimes a splash of vinegar. But the magic lies in the scallion oil — scallions fried slowly in oil until they turn deep brown, almost charred, releasing their sweet, caramelized flavor into the oil.
This was originally a working-class dish, cheap and filling for long shifts. Today, it's a symbol of Shanghai's humble culinary roots. The best places make their scallion oil fresh each morning, frying the scallions just until they reach the perfect shade of brown. Overdone and they'll be bitter; underdone and they'll be raw and watery.
Photos
Where to Try
Old Shanghainese Restaurants
📍 Citywide (Former French Concession, Former International Settlement)
💰 ¥15-25
Hao Niu La
📍 进贤路 (Jinxian Road)
💰 ¥18-22
De Sheng Cun
📍 静安区 (Jing'an District)
💰 ¥20-25
Know Before You Go
Simple doesn't mean easy — the oil quality and scallion frying technique make or break it
Best versions use old scallions (green parts) that are fried until deep brown, almost burnt
Look for restaurants where the scallion oil is freshly made that morning
Scallion oil noodles were originally a working-class dish — cheap, filling, and delicious
Best enjoyed as a light lunch or dinner — it's simple but not light