Speaking of the face of old Shanghai, what I have to mention is the A-Niang face. In the hearts of many Shanghainese, it is a brand of authentic “face” on the beach. The materials and treatments are good, tender and fresh, the noodles are fine and chewy, the soup is soy sauce, the fish fillet is about 10cm, tender and delicious, the yellow croaker is rich in protein, trace elements and vitamins. A good tonic effect, for the physical weakness and middle-aged and elderly people, eating yellow croaker will receive a good therapeutic effect. In general, Shanghainese will add a small bowl of pickled pork toppings to a bowl of yellow croaker in the A-Nan noodle restaurant.

Every morning, A Niang Noodle House dispatched a special person to the wild yellow croaker at the pier of Zhoushan Sea. At around 7:00 in the morning, the yellow croaker arrived at the store. Then, the special staff will operate, go to the head, go to the tail, go to the belly, clean up, and then make the fish into pieces. The master will cut the sliced ​​yellow croaker with ginger and marinate for three hours, one to simmer, and the other to taste. Slice the fish slices, sprinkle with seasonings and soak them in cooking oil. When the taste is immersed, burn it in a frying pan. At about 10 o'clock in the afternoon, the Ayurveda's yellow croaker ingredients are ready for completion. Order a yellow fish noodles, you can also mix two kinds of side dishes, pickles and bacon, the yellow croaker is very clean, no suffocating, and the meat is really thick! The predecessor of A Niang is the Taihe Restaurant in Luwan District. It was opened in 1993 by the Ningbo-born grandmother. In Ningbo, the mother-in-law was also called “A Niang”, and “A-Niang” was named after this. A Niang face, only open noon and night market, business hours from 11 noon to 8 o'clock in the evening. But just after ten o'clock, there will be diners who come to order, locals, foreigners and even foreigners. For this is the "taste of twenty years unchanged."