Shanghai is a playground for global dining, where one can bounce from authentic Italian to genuine Korean, from standout Argentinian to reliable Lebanese without ever leaving town. We are utterly spoiled for choices, so much so that it is far too easy to gloss over the incredible culinary heavyweights right in our own backyard in favor of the shiny, new, overseas imports.

But that cycle stops today. We are on a mission to re-embrace local mainstays, and there is no better starting line than the glorious world of regional, carb-heavy Chinese noodles.

We could work our way through well over 100 distinct noodle varieties without breaking a sweat in this culinary melting pot of a city. And so we did.

Just kidding (but close).

To prevent you all from slipping into an immediate, noodle-induced coma, we are breaking this epic carb crawl down into a digestible, multi-part series, serving up the absolute best spots in the city to track down your next regional noodle fix.

Without further ado, here's what we've been slurping, savoring, and shoveling into our smiling lips as of late.

READ MORE: Show Us Your Best Noods! 7 Bowls of Chinese #PastaPorn – Part V

Jinqiang Beef Noodles 金强牛肉面

For a flawless, lip-smacking bowl of dry-mixed noodles, Jinqiang Beef Noodles 金强牛肉面 offers slick, hand-pulled noodles coated in a perfectly ma and la balanced chili oil, paired with tender beef and a side of peppery broth. A serving of just simple Dry Noodles (RMB15) translates to a heaping bowlful of the shop’s signature strands, of which there are six options to choose from – from thick to thin, square to circular cross-section, twisted to knife-cut, pulled to rolled, and everything in between) with julienned veggies, cilantro, and chili oil.

But, missing the tender yet not too fatty beef would be a crime. Starting at just RMB13 for 50 grams of sliced beef (and going up to RMB150 for 500 grams) diners can up their protein to make it a full meal. There’s also a handful of homemade pickles, marinated tofu knots, braised “vegetarian chicken patties (su ji 素鸡), and fried eggs that diners can pay a nominal fee to add onto their meal.

Despite the massive, cafeteria-style dining room with seating for a few hundred guests, the conveyor-belt line runs smoother than a Ferrari, making it one of the best, tastiest, (and fastest) lunch bowls in town.
Jinqiang Beef Noodles 金强牛肉面, 1118 Changshou Lu, 长寿路1118号

Maihui Hongshao Niurou Mian 麦汇红烧牛肉面

A Dianping sensation, this local noodle haunt looks like every other from the outside. But, come lunch time, the long line snaking out the door alerts passersby to the difference.

Maihui Honghsao Niurou Mian's namesake bowl of fragrantly steaming Beef Noodles (RMB26/small, RMB28/large) arrive topped with fat-ruffled cubes of tender beef that slow-stew for hours so the meat melts into the broth’s warmth.

Diners can choose between hand-pulled-to-order thinner noodles – more commonly consumed around Shanghai in local favorites like scallion oil noodles – or knife-cut noodles, sliced directly from a dense block of dough into a boiling pot ready in minutes.

A sprinkle of cilantro and scallions goes a long way, with the option to add vinegar and chili oil provided on each table.

There’s also an option to add on a tea egg, vegetarian “duck” or spicy minced meat for a few kuai extra.
Maihui Hongshao Niu Rou Mian麦汇红烧牛肉面, 516 Yanchang Lu, by Wangrong Lu, 延长中路516号, 近万荣路

Wang Xiaozao Shaguo Malatang Dongbei Zha Chuan王小灶砂锅麻辣烫东北炸串

Wang Xiaozao Shaguo Malatang Dongbei Zha Chuan 王小灶砂锅麻辣烫东北炸串 delivers an exceptional Dongbei-style sesame paste malatang featuring a rich, flavorful broth, savory, fried skewers, and – most importantly – epic hand-pulled noodles.

Highly recommended for its deep, creamy sesame flavor, this spot is ideal for a budget-friendly feast, with two people dining for around RMB50. Choose from nearly 100 malatang ingredients (from veggies to meats, from carbs to tofu, and all manner of fish and meatballs), select your spice level, and let the master stock do its work.

All toppings, noodles, and add-ons are best enjoyed smothered in said sesame paste and finally dunked in a DIY hotpot-style sauce consisting of soy sauce, vinegar, chili oil, minced garlic, scallions, and cilantro.

Pro tip: Don’t skip the absorbent square tofu puffs, chewy mian jin noodles, hand-pulled wheat noodles, and springy dried tofu skin (fu zhu 腐竹), all served piping hot in a traditional clay pot. 
Wang Xiaozao Shaguo Malatang Dongbei Zha Chuan 王小灶砂锅麻辣烫东北炸串, 580 Lingshi Lu 灵石路580号

Dong Tai Xiang  东泰祥

A 24/7 Shanghai diner, Dong Tai Xiang is our go-to spot time and again for both shengjianbao – pan-fried pork soup dumplings – and Scallion Oil Noodles (RMB15). Originating in Shanghai, there is arguably no other noodle dish more ubiquitous with the city than cong you ban mian (葱油拌面), or scallion oil noodles.

READ MORE: Shanghai's Most Slurpable Scallion Oil Noodles

Modest in both ingredients and appearance, the heart of the dish is the humble scallion, fried low and slow so that it caramelizes and mellows, releasing a fragrant umami aroma that makes this unassuming bowl so memorable. The recipe consists of just a handful of household staples; boiled Shanghainese wheat flour noodles coated in shiny, scallion-laced oil and a drizzle of dark and light soy sauce to bring it all together – with fried scallions for crunch. Yet, such a basic dish couldn’t be more of a poster child for the quip “less is more,” as its greatness highlights and glorifies its everyday, humble ingredients.

In Shanghai, scallion oil noodles can be found everywhere – from street-side canteens to Michelin-starred restaurants – eaten any time of day, from early morning breakfast to a side dish at dinner. But, something about the way the oil sticks to the springy, pulled noodles makes every last bite – regardless of location or time – a culinary masterpiece. Dong Tai Xiang never skimps on the scallions, ensuring each strand is juxtaposed against a brittle spring onion.

These slippery noodles earn our top cong you ban mian spot in all of Shanghai for their balanced sauce – a perfect amalgamation of sweetness from sugar, saltiness from dark and light soy sauce – and etraa hit of savory owed to the dried shrimp. These are easily Shanghai’s most slurpable scallion oil noodles.  
Dong Tai Xiang 东泰祥,  188 Chongqing Bei Lu, by Dagu Lu, 重庆北路188号,近大沽路

Lusfen  陆丝芬

Lusfen陆丝芬 is a modern Guangxi luo si fen 螺蛳粉 (river snail and fermented bamboo shoot rice noodle soup) shop on Ruijin Er Lu that opened last. year. After several popups around town, the owner decided to open her own brick-and-mortar space, with seating for about 15 people. Since then, the shop has further grown in popularity, leading to Lusfen moving to another spot just down the road with even more room for hungry patrons.

The menu sees heaping portions of Luosifen (RMB30-48) in either original, mushroom, or beef ball broth, or dry stir-fried with vegetables and greens. Diners can choose the quantity of veggies, doneness of the noodles, and spice level, along with a host of add-ons (from braised duck foot to Hucheng fried tofu puffs.)

Pro tip: The seasonal pickled fruits are a must!
Lusfen陆丝芬, 24-A, Ruijin Er Lu, 瑞金二路24号-甲

Kuan de Zhai de Mian Guan寛的窄的面馆

For a true taste of Sichuan in Shanghai, Kuan de Zhai de Mian Guan 宽的窄的面馆 doles out some fiery hits. Skip the overly salty Yibin Ran Mian (RMB26), a noodle dish we usually gravitate towards but in this case fell short (as the saltiness overpowered the signature spice).

Instead, sprint straight toward their legendary Tian Shui Mian (RMB22), also known as sweet water noodles, lauded as some of the absolute best in the city. These sweet water noodles spotlight Sichuan’s signature guai wei or “strange-flavor” – a seasoning that incorporates spicy, salty, sesame, sour, and sweet tastes. The ropey,  e noodles are swaddled in dark and light soy sauce, chili oil, sesame and garlic pastes, crushed peanuts, Sichuan peppercorns, and brown sugar syrup, forming a slick gravy that varnishes each strand with a nip of lip-tingling spice.

Pair those heavy-hitters with their perfectly wrapped, meat-stuffed hong you chao shou (red chili oil wontons). While the house sauce leans a bit heavy on the ma (numbing) side, taking those plump dumplings and dunking them directly into the leftover sweet water noodle sauce is pure, unadulterated culinary heaven.
Kuan de Zhai de Mian Guan寛的窄的面馆, 84 Maoming Bei Lu, 茂名北路84号

Zhi Yuan 啫苑

Zhi Yuan 啫苑is a popular restaurant chain specializing in traditional Cantonese "Ju Ju" claypot dishes, with bustling locations across Shanghai (such as Jing'an Temple and Xujiahui). The signature cooking method involves using high-heat claypots to cook fresh ingredients with secret sauces, creating the restaurant’s signature sizzling sound (pronounced "Ju Ju" in Cantonese) and delivering an intense, smoky wok hei (wok’s breath) aroma.

While Zhi Yuan is famous for said sizzling seafood, meats (such as crispy grass carp and pork intestines), and claypot rice, its noodle dishes are crowd favorites, namely the signature Rice Rolls in Peanut Sauce (RMB39).

While standard Cantonese rice rolls (cheung fun) are customarily served with just soy sauce, this specialty version is coated in a rich, savory, and sweet peanut sauce, then dribbled a second time with a sticky satay sauce. Offering a deeply fragrant flavor profile, especially when combined with the blistering heat of the claypot, these tubular rolled rice noodles crisp around the edges but remain bouncy inside for the ideal textural balance. 
Zhi Yuan 啫苑, No. 900, 50 Wanhangdu Lu, 万航渡路50号900食

Fuxing Mian Wang 复兴面王

Fuxing Mian Wang (复兴面王) captures exactly what the Shanghai dining scene is all about: ultimate contrast. With one of its flagship locations situated right across the street from the ultra-luxurious, two Michelin-starred Italian icon, Da Vittorio, this legendary noodle shop serves up mind-blowing bowls of smashable noodles, with a myriad of toppings to choose amongst.

Our go to – the classic Tomato and Egg Noodles (RMB25) – sees silky smooth tomato sauce forming a fresh, glossy, sweet-and-sour glaze that clings fiercely to every single noodle strand. Tossed with tender pieces of savory pork, sliced firm tofu, aromatic garlic sprouts, and freshly cut bamboo shoots for a crisp, snappy structural contrast, it is a masterclass in comforting, wallet-friendly culinary bliss.

Other must order noodles span fried eel and river shrimp, stir-fried pork liver, and Hangzhou-style pianerchuan with bamboo shoots, cordyceps, pork, and mustard greens in a light chicken broth.

Originating as a popular, award-winning concept, this spot brings the authentic, high-heat energy of traditional wok-fried toppings coupled with standout pulled-fresh-to-order noodles to the table.
Fuxing Mian Wang 复兴面王, BFC, 1/F, 588 Zhongshan Dong Er Lu, 中山东二路588号BFC外滩金融中心北区一楼

READ MORE: Show Us Your Best Noods! 7 Bowls of Chinese #PastaPorn – Part V