Can you expand on this a bit? In Shanghai, what type of restaurant would you find cu mian at? In my limited time there, I didn’t encounter a thick noodle, and at least at Gourmet Noodle House in the Inner Richmond, that’s the weakest of the dishes I’ve tried.
Do you find a big difference between what restaurants here serve here as cu mian and knife cut noodles, and within China, is the [edit] former known to be a Shanghai specialty? I made a distinction between the two in one of the wheat noodle primers but wasn’t able to find a lot of English language resources on the topic.
