The group asked Shanghai where can I still eat authentic, with open-ocean scallion noodles? The reply was Dong Taixiang. Say it is dry, and I immediately made an appointment with my friends to pull the grass last night. Entering the store, the decoration of the whole store is relatively antique, the checkout counter surrounded by the grille, small, the menu is here, you can see it when you look up. Although the main fried, there are many other choices, noodles, wontons, and all kinds of. The first time I came, I still recommend their signature brand signature fried and onion oil noodles (send a bowl of egg soup). The serving speed is very fast, and the scallion oil noodles and egg soup have been served for 2 minutes. The smell of scallion oil has come out of the nose. The selling is 100 points, Dongtaixiang characteristic honey bowl, the bottom is hot oil, the noodles are placed on the hot oil boiled onion section, the top layer is dotted with Kaiyang. Shanghai's scallion noodles must have this open ocean is the most authentic, but now it may be because the cost of seafood products increases, almost no one is willing to put the few only open ocean noodles, basically just scallion noodles. Quickly mix the noodles and the soy sauce to fully blend together, the noodles and the onion are also stirred together. Eat a bite of noodles, 99 points of satisfaction! This is the authentic open onion oil noodles, the noodles are smooth but resilient, the onion oil is fragrant, and the open ocean is delicious. The 1 point deducted is because I think the onion section is not hot enough. If it can be more burnt, it may taste more crisp. Plead the bottom, come to an egg skin soup, it should be a soup made from meat bones, and put a little lard, I ate the smell of lard. The taste is 100%. I cleaned the scallion oil noodles within a few minutes, and the fried was also on the table. Shanghai's fried water pie and mixed water pie are two kinds. Dongtaixiang should be fried with mixed water, closed down, thinner skin, and meat filling with a little soup. The head is the normal fried size, one bite, juice, but not too much to the kind, so it will not be too wolves to eat. This bottom baked very, very crisp, a little rice vinegar, bite down, you will hear the sound of the sputum, it is delicious. The meat filling inside may not be a lot of soup, so it is still a whole piece, it will not disperse, their home fried sesame sprinkle a lot, so it is also very fragrant, the plate is also very good-looking, the upper left corner of the plate can pour vinegar, so that a vinegar dish is saved, very convenient. Xiaoyu is also a feature. Their small marinade is still very sufficient. Every meat filling is very rich and the skin is very thin. The soup base is a high soup with egg skin, which is also a traditional practice in Shanghai. It is also very satisfying to go down with a bowl of small marinade. But if you like to eat meat less thin kind of wood, it may feel that this is too thick, not used to eating. My friend and I ate 43 yuan for a meal. The food was very full. The important thing was that we finally ate the authentic Shanghai scallion noodles with Kaiyang. The students who came to Shanghai to travel are very recommended to come here to try it. Oh, by the way, their fried rice is also rated as Shanghai's intangible cultural heritage, so you can eat two Shanghai specialty snacks at a time, it's worth it!