Shanghai boasts an amazing array of global cuisine; from authentic Italian to genuine Korean, from unpretentious Colombian to dependable Turkish, we're spoiled for choice.

So much so that we often find ourselves guilty of foregoing the abundant resident mainstays in favor of the new and exciting and overseas. 

But, that ends – here and now. 

Yen at W Shanghai - The Bund, Wok-fried Seafood Noodles

We’ve made it a mission to re-discover our own backyard, celebrating the local cuisine in the country we live in. And what better place to start than glorious carb-laden noodles?

We could easily list out over 100 regional Chinese noodle dishes without batting an eyelash. And so we did…
 

High Yaki the Sea, Uni Noodles

Just kidding (but close).

To save you all from going into immediate cardiac arrest via noodle overload, we broke it up into multiple parts, sharing our favorite spots around the city so you can find your regional carb delicacies. 

READ MORE: Show Us Your Best Noods! 8 Bowls of Chinese #PastaPorn – Part I

READ MORE: Show Us Your Best Noods! 8 Bowls of Chinese #PastaPorn – Part II

READ MORE: Show Us Your Best Noods! 8 Bowls of Chinese #PastaPorn – Part III

READ MORE: Show Us Your Best Noods! 8 Bowls of Chinese #PastaPorn – Part IV

READ MORE: Shanghai's Most Slurpable Scallion Oil Noodles

READ MORE: An Asian Noodle Odyssey... Without Leaving Shanghai

Cila 恣辣

A play on the onomatopoeic word for sizzling oil-splash (嗞啦 zi la), Shanghai’s first contemporary Northwestern China bistro Cila – or Zila (恣辣) in Chinese, meaning ‘indulge in spice’ – opened earlier this year on Wulumuqi Zhong Lu. Co-founded by Jiangxi-born Executive Chef Mario Chen (previous sous chef at Jean Georges), the restaurant showcases the spice trade routes of Northwest China, from Shaanxi to Ningxia, from Gansu to Xinjiang. 

Spicy Oil Splashed Noodles (RMB78) 

The restaurant’s signature dish (that amassed an enthusiastic following from the get-go at its debut at last year’s FEASTCON), the Spicy Oil Splashed Noodles (RMB78) are handmade pulled noodle ribbons adorned with a heaping portion of Xibei chili flakes, bean sprouts, spinach, minced pork, and the curious (yet welcome) addition of soft-boiled egg. 

The pleasant chew of uneven ridges that only comes from freshly pulled dough is unmatched; each thread lifts with a satisfying tug – a good half-a-meter long – slickly coated in yolk, ensuring a higher density of chili oil adhering to its surface area.

Cila, 122 Wulumuqi South Lu, by Yongjia Lu 乌鲁木齐南路122号, 近永嘉路

Han Si Yao 汉思肴 

Xibei Noodle joint Han Si Yao 汉思肴 is doling out a bangin’ noodle menu, making the jaunt north all the more worth it. 

Biang Biang Mian (RMB29)

The requisite offerings of Xi’an style Biang Biang Mian (RMB29) – wide hand-pulled noodles topped with mixed vegetables, sliced pork belly, and a bucketload of spice – and similarly springy you po mian make a showing. Each noodle clocks in at a whopping a meter long (requiring some true chopstick mastery) and boasts that expert al dente chew, up there with some of the top renditions in the city. 

Mian Pi 面皮 (RMB14)

But what piques our palate is the less common carbs, like stark white Mian Pi 面皮 (RMB14)...

 Fen Pi 粉皮 (RMB15)

...And purple-hued Fen Pi 粉皮 (RMB15), two elastic noodle varieties that stretch like taffy. The former mian pi is made with wholegrain rice (da mi 大米) for a slipperier texture, while the latter fen pi sees the addition of purple potato for a glutinous “QQ” texture found most often in suan la fen. 

Whether it’s wheat, rice, or even potato noodles, you can find them all here, bathing in chili oil crisp. 

Han Si Yao 汉思肴, 860 Qiujiang Lu, by Baoshan Lu, 虬江路860号, 近宝山路.

Jian Dan Dian Shi Tang 简单点食堂 

A casual Xi’an chuar establishment backed by the same owner as the now shuttered Charcoal Player, Jian Dan Dian Shi Tang 简单点食堂 lives up to its name (translating roughly to 'simple canteen') with no fuss fare for keeping tummies happy. 

While the menu staples center around spiced, skewered, and seared meats, the sides are nothing to scoff at. 

Tofu Skin Noodles with Beef Stomach (RMB38)

Particularly the Tofu Skin Noodles with Beef Stomach (RMB38), which arrive smothered in a smoky toasted sesame paste laced with chili oil. Strewn with more sesame seeds and crushed garlic, the springy tripe texture compliments the tofu skin noodles' chew.

Bao Ji Gan Mian Pi宝鸡擀面皮 (RMB18)

Jian Dan Dian Shi Tang 简单点食堂, 795 Dingxi Lu, by Yan’an Lu定西路795号近延安高架路

Jing Mei Wuxi Mian Guan 井梅无锡面馆 

This Wuxi style restaurant deserves all the hype: from plump and sweet xiaolongbao, to behemoth mixed fish and shrimp wontons topped with seaweed, tofu skin shreds, and aromatic vinegar, to glutinous rice pork cakes with crispy edges, to – of course – the peaches, as everyone knows China’s best peaches grow in Wuxi. 

Wuxi Noodle Soup with Red Koji Pork Spareribs (RMB42)

But, what brought us in for our most recent visit to Jing Mei Wuxi Mian Guan井梅无锡面馆 is the Wuxi Noodle Soup with Red Koji Pork Spareribs (RMB42) – a comforting bowl regardless of the time of year. Fragrant and peppery, the broth is at once savory and sweet, a combination that arises from pork and dried shrimp. Thin noodles are crowned with sticky sauced ribs, the Shanghainese red braise swapped for a more pungent koji that lends a nuanced funk to both the meat and broth it seeps in to. 

For bulking up the meal, we highly recommend the marinated Chrysanthemum Tea Egg (RMB7), with a “drunken flavor” tang owed to Chinese huangjiu (yellow wine) and a floral aroma. 

Jing Mei Wuxi Mian Guan井梅无锡面馆, 128 Yanping Lu, by Wuding Lu, 延平路128号, 近武定路

Longmen Zhen Chongqing Mian Chuan Cai Guan 龙门阵重庆面川菜馆

A humble Chongqing eatery, Longmen Zhen Chongqing Mian Chuan Cai Guan 龙门阵重庆面川菜馆’s main draw is its handmade rope-like noodles. Hand pulled, the dense noodles’ irregularity in shape and twist makes for an addictingly al dente chew.

Chongqing Xiao Mian (RMB15)

Available in a variety of soup and dry-mixed options, our go-to is the classic Chongqing Xiao Mian (RMB15) or it’s minced pork counterpart Chonqing Wan Za Mian (RMB25) with noodles served piping hot so the steam intermingles with the oil-slick sauce to coat each noodle with a mixture of chili crisp, sesame paste, vinegar, and mashed chickpeas. Crispy fried chickpeas dot the bottom of the bowl, adding an extra layer of contrasting crunch to each bite.

Chonqing Wan Za Mian (RMB25)

For those avoiding spice, the same noodles can be enjoyed with braised beef, in chicken soup, or tossed in a sweet and sticky bean paste sauce as the Za Jiang Mian (RMB25).

Red Oil Wontons (RMB20)

We will say that the Red Oil Wontons (红油抄手) (RMB20) leave something to be desired, so stick to the noodles for guaranteed satisfaction.

Longmen Zhen Chongqing Mian Chuan Cai Guan 龙门阵重庆面川菜馆, 2781 Longming Lu, by Caobao Lu, 龙茗路2781号, 近漕宝路

Qian Ping Ping Chongqing Mian Zhuang千平平重庆面庄

After popping up this past year on the always bustling Yanping Lu and Wuding Lu intersection, Qian Ping Ping Chongqing Mian Zhuang千平平重庆面庄 has quickly garnered quite the following amongst locals and expats alike for being some of the most legit Chongqing noodles in town (and trust us, we’ve done the noodle legwork). 

Braised Beef Pugai Mian (RMB36)

The menu is chock-full of the classics – xiao mian, wan za mian, liang fen, lao ma chao shou, and more  – plus some of the rarities from the region that arguably an even more enticing find, namely the Pugai Mian铺盖面 (RMB33-36).

Native to Sichuan province (around Chengdu and neighboring Chongqing), these bouncy noodles are pulled by hand from a slab of dough and twisted into the shape and size of mini blankets, hence the name, which translates to “blanket” noodles. 

Braised Beef Pugai Mian (RMB36)

First stretched then tossed into a boiling pot of water, the fresh noodles cook for a mere minute before being ladled into piping broth that packs some serious firepower. These pasta sheets are best slurped with tingly-spiced lips, dribbles of chili oil running down your chin with each glorious gulp. 

With each choice of noodles, diners can select proteins like succulent braised beef, mashed chickpeas and minced meat or tender tripe. The self-serve pickled daikon and carrots off to the side are a definite must, boosting this noodle shop to an even loftier status. 

Step aside biang biang mian, pugai mian have entered the building.  

Qian Ping Ping Chongqing Mian Zhuang千平平重庆面庄, 163 Yanping Lu, by Wuding Lu, 延平路163号, 近武定路

Zhi Fi Lu Ma Jiang Ban Mian 知福里 麻酱拌面 

A viable contender for Shanghai’s iconic sesame paste noodles, Zhi Fi Lu Ma Jiang Ban Mian 知福里 麻酱拌面 popped on the scene just last year with round-the-clock service, so you can get your sesame paste noodle fill at any and all hours. 

 Sesame Paste Noodles's (RMB15) 

The Sesame Paste Noodles's (RMB15) Shanghainese thin noodles act as a mere vessel for the lockjaw-inducing paste, every millimeter slathered in gloopy goodness that instantly thickens on impact. A generous drizzle of sweet soy sauce aids in cutting through the smarmy sauce, giving the original sesame paste noodle joint (Wei Xiang Zhai) a run for its money. 

Shepherd’s Purse Wontons (RMB26) 

Equally alluring, the Shepherd’s Purse Wontons (RMB26) are filled with pounded pork and earthy greens, pairing perfectly with the nutty sauce coating. 

Zhi Fi Lu Ma Jiang Ban Mian知福里 麻酱拌面, 509 Nanchang Lu, by Shaanxi Nan Lu, 南昌路509号, 近陕西南路.