If you want to open a noodle shop, what noodles should you make?

Tastes vary from place to place. For example, if you open Shaanxi’s famous stick noodles in Shanghai, I promise you to close the shop within three months. People here don’t like noodles with strong flavors. Even with the Lanzhou Ramen mentioned above, we don’t like the raw garlic leaves or green onions in the noodles. Shanghainese love to eat simple shredded pork noodles with pickled vegetables and some braised pork broth, or a bowl of low-cost Yangchun noodles. I guess you won’t get much business if you open Yangchun Noodle Shop in Northeast China.

In short, the Shanghai-style noodles with the highest profit and speed must be the clear and white ones. But that requires you to drive it in Shanghai to feed Shanghainese people, and it is not suitable in other places.