Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T02:14:52Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 10:14, 23 September 2026
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	\|title=Scallion Oil Noodles (葱油面) - Chinese Food Wiki		\|title=Scallion Oil Noodles (葱油面) - Chinese Food Wiki
	\|keywords=Scallion Oil Noodles,葱油面,Shanghai Food,Jiangsu Food		\|keywords=Scallion Oil Noodles,葱油面,Shanghai Food,Jiangsu Food,葱油拌面
	\|description=Scallion Oil Noodles are wheat noodles tossed with aromatic scallion oil and soy seasoning.		\|description=Scallion Oil Noodles are wheat noodles tossed with aromatic scallion oil and soy seasoning.
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	'''Scallion Oil Noodles''' (Simplified Chinese: 葱油面; Traditional Chinese: 蔥油麵; Pinyin: ''Cōngyóu miàn'') are wheat noodles mixed with deeply fragrant scallion oil and a light soy-based seasoning—a Shanghai and Jiangnan everyday ~~noodle~~ bowl prized for aroma rather than heavy sauce.<ref name="wp">[https://en.wikipedia.org/wiki/Scallion_oil_noodles English Wikipedia]</ref>		'''Scallion Oil Noodles''' (Simplified Chinese: 葱油面 / 葱油拌面; Traditional Chinese: 蔥油麵 / 蔥油拌麵; Pinyin: ''Cōngyóu miàn'' / ''Cōngyóu bàn miàn'') are wheat noodles mixed with deeply fragrant scallion oil and a light soy-based seasoning—a Shanghai and Jiangnan everyday bowl prized for aroma rather than heavy meat sauce. Versions with dried shrimp (''kaiyang'') are often labeled open-shrimp scallion-oil noodles in local Chinese.<ref name="wp">[https://en.wikipedia.org/wiki/Scallion_oil_noodles English Wikipedia: Scallion oil noodles]</ref><ref name="shgov">[https://english.shanghai.gov.cn/en-GlobalTasteinShanghai2026-LocalFlavors/20260424/5996b2b3de77425f9166f59f2f30833c.html Shanghai.gov English: scallion oil noodles local-flavors note]</ref>

	== Characteristics ==		== Characteristics ==

	Noodles should be springy; scallion pieces are fried until golden and crisp-fragrant; ~~sauce~~ is savory~~-slightly sweet~~. It looks ~~simple~~ but ~~depends~~ on carefully cooked scallion oil.		Noodles should be springy; scallion pieces are fried gently until golden and crisp-fragrant; the dressing is savory with a mild sweetness from soy and a little sugar. The bowl looks minimal, but quality hinges on carefully cooked scallion oil and thorough tossing so every strand is coated. Dried shrimp add umami when used; many classic shop bowls stay topping-light beside a small soup.<ref name="paper">[https://www.thepaper.cn/newsDetail_forward_24643044 The Paper: Shanghai breakfast scallion-oil noodle essay]</ref>

			Flavor identity is aromatic oil + soy, not fermented bean paste (as in [[Zhajiangmian]]) and not chili-forward Chongqing oils.

	== Ingredients (overview) ==		== Ingredients (overview) ==

	~~Wheat~~ noodles, scallion, neutral oil, light and dark soy, a little sugar or ~~onion sweetness~~. ~~Optional toppings vary; classic bowls stay minimal~~.		Encyclopedic overview only: wheat noodles; scallion; neutral oil (sometimes mixed with a little lard in older shop talk); light and dark soy; a little sugar; optional dried shrimp (kaiyang) steamed or soaked with wine. No step timings or ratios here.

	== History and culture ==		== History and culture ==

	~~Strongly associated with~~ Shanghai breakfast and snack culture ~~and broader Jiangnan noodle habits~~ on [[Shanghai Food]]. ~~Related~~ Jiangnan ~~pasta ideas appear across Jiangsu–Zhejiang home cooking~~.		The bowl is tightly linked to Shanghai breakfast and snack-shop culture on [[Shanghai Food]]. Origin dating is disputed: municipal English cultural pages and Baike-style summaries often credit a late-Qing City God Temple snack master (Chen Youzhi, 1889 attribution), while local essayists note that scallion-oil tossed noodles only became a mass breakfast replacement for plainer [[Yang Chun Noodles]] in the mid-to-late twentieth century. Tang–Song cold-noodle ancestry claims are soft historical atmosphere, not proof of the modern soy-scallion formula.<ref name="shgov" /><ref name="paper" />

			Within Jiangnan noodle grammar, the dish shows how a pantry oil can carry a full meal when wok fragrance is right. Home cooks and chain shops both keep it as a quick plate; teahouse and alley versions differ mainly in shrimp generosity and noodle thickness.

	== Serving and variations ==		== Serving and variations ==

	Hot as a quick meal. ~~See~~ [[~~Shanghai Food~~]]~~; contrast with~~ sauce-heavy ~~styles such as~~ [[Zhajiangmian]] or chili oils of [[Chongqing Noodles]].		Hot as a quick meal or breakfast, often with egg, wonton, or a light bone broth on the side. Contrast with soup-only [[Yang Chun Noodles]], sauce-heavy [[Zhajiangmian]], and chili oils of [[Chongqing Noodles]].

	== See also ==		== See also ==
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	* [[Zhajiangmian]]		* [[Zhajiangmian]]
	* [[Yang Chun Noodles]]		* [[Yang Chun Noodles]]
			* [[Chongqing Noodles]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

	== References ==		== References ==
			{{Reflist}}
	{{~~reflist~~}}

Admin: [CFWK] create Scallion Oil Noodles (Round10 P3 dish)

2026-09-22T08:52:29Z

[CFWK] create Scallion Oil Noodles (Round10 P3 dish)

New page

{{#seo:
|title=Scallion Oil Noodles (葱油面) - Chinese Food Wiki
|keywords=Scallion Oil Noodles,葱油面,Shanghai Food,Jiangsu Food
|description=Scallion Oil Noodles are wheat noodles tossed with aromatic scallion oil and soy seasoning.
}}

{{Infobox chinese food
| image = Scallion Oil Noodles.jpg
| caption = Scallion Oil Noodles
| alternate_name = Cong you mian; Shanghai scallion oil noodles
| pinyin = Cōngyóu miàn
| type = Noodle dish
| course = Main / snack
| country = China
| region = Shanghai / Jiangsu–Zhejiang
| other = Wheat noodles tossed in fragrant scallion oil
}}

'''Scallion Oil Noodles''' (Simplified Chinese: 葱油面; Traditional Chinese: 蔥油麵; Pinyin: ''Cōngyóu miàn'') are wheat noodles mixed with deeply fragrant scallion oil and a light soy-based seasoning—a Shanghai and Jiangnan everyday noodle bowl prized for aroma rather than heavy sauce.<ref name="wp">[https://en.wikipedia.org/wiki/Scallion_oil_noodles English Wikipedia]</ref>

== Characteristics ==

Noodles should be springy; scallion pieces are fried until golden and crisp-fragrant; sauce is savory-slightly sweet. It looks simple but depends on carefully cooked scallion oil.

== Ingredients (overview) ==

Wheat noodles, scallion, neutral oil, light and dark soy, a little sugar or onion sweetness. Optional toppings vary; classic bowls stay minimal.

== History and culture ==

Strongly associated with Shanghai breakfast and snack culture and broader Jiangnan noodle habits on [[Shanghai Food]]. Related Jiangnan pasta ideas appear across Jiangsu–Zhejiang home cooking.

== Serving and variations ==

Hot as a quick meal. See [[Shanghai Food]]; contrast with sauce-heavy styles such as [[Zhajiangmian]] or chili oils of [[Chongqing Noodles]].

== See also ==

* [[Shanghai Food]]
* [[Zhajiangmian]]
* [[Yang Chun Noodles]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Scallion Oil Noodles - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Scallion Oil Noodles (Round10 P3 dish)