Yangchun Noodlesalso known as Guang Mian, Qing Tang Mianor Clear Soup Mian.With clear broth and a fresh taste, it is light, refreshing, and satisfying.

It is a famous Han Chinese noodle dish from the Jiangnan region.A popular snack in the area.In Yangzhou, it stands out as a significant specialty.Moon folklore refers to October as Xiao Yang Chun (Little Spring), and Shanghai slang uses ten as Yang Chun, meaning money.In olden times, this noodle was sold for 10 cash coins per bowl, hence the name Yangchun Noodles.The dish is prepared by first frying onions in oil to make a flavorful base.Olive OilPineapple OnionA type of stir-fried noodle dish also known as Hai MeiScallion OilNoodles.Mixed with cooked noodles, the dish features well-cooked sea prawns (Shanghai dialect for 'open-sea').Stir-fried Noodlescooked to perfection and blended with aromatic scallion oil.The noodles are tender, glutinous, and smooth, while the sea prawns are soft and flavorful; the scent of scallions permeates throughout.In 1945, a vendor named Chen from Suzhou used his hometown's method to make the scallion oil, which became very popular.

In Taiwan, traditional Yangchun Noodles often include some chopped green onions and pork.Pork.However, due to rising pork prices recently,smallChinese Cabbageor bean sproutsare now used as a substitute in many versions of the dish,or sometimes meat sauce is added.