<https://mouthfulsfood.com/forums/index.php?/topic/30266-shanghainese-food/#comment-1369027>
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"Next thing I would think to talk about are noodles.  They have to fit some proper level of thinness to satisfy the Shanghainese, here they should be this thick: \n  \n \n  \nAlthough these are \"la de\" aka spicy, nothing is really that spicy if it's in Shanghai. \n  \nDifferent place, different garnishes, same qualifying noodles &amp; equally cheap: \n  \n \n  \nLastly, the same type of noodles, but this time they are served dry, from a fancy/expensive place, and served in a very popular way - cooked in scallion oil with dried scallion strips (cong you ban mian = scallion oil tossed noodles).  \n  \nYou can get about 10 times as much in volume for the same price if you got these from somewhere other than the (excellent) Mandarin Oriental dim sum restaurant: \n  \n \n  \nAlthough Shanghai is considered a part of Southern China by the locals, their relatively centralized location can be seen by the fact that locals eat noodles and rice somewhat equally.  Go North from here and it's mostly wheat based stuff. Go South and it's mostly rice base stuff.  If pressed to pick just one, I'd guess most locals would side towards noodles. \n"
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