Scallion-oil Noodles

Congyou banmian is made by slowly frying scallions in oil until fragrant and browned, then tossing the rendered scallion oil and a seasoned soy sauce (often with dried shrimp) through boiled noodles—a dry-tossed dish that looks plain but smells wonderful.

One of Shanghai's most common home noodles, congyou banmian springs from the Jiangnan noodle tradition and is found in lane-side noodle shops and home kitchens alike—an everyday taste-memory of old Shanghai.

Toss thoroughly and eat hot so every strand is coated in the scallion oil and sauce; dried shrimp are often added for extra savour.

It all comes down to the scallion oil—scallions cooked to a fragrant brown without scorching—paired with a well-judged savoury sauce and smooth noodles that hold the dressing.