Three elements, several decisions
The basic combination is noodles, scallion oil and soy sauce. Shanghai's municipal guide describes scallions cooked until fragrant and noodles that hold the oil. That short description leaves plenty for the cook to decide: the strength of the scallion aroma, the amount of sauce and the final texture.
Look at how the strands sit before you begin. Then lift and turn them so the seasoning reaches the whole bowl. A first mouthful taken from an unmixed top layer may tell you little about the dish the kitchen intended.
Keep aroma separate from saltiness
Notice the scallions before deciding whether the bowl needs anything else. Can you distinguish their cooked aroma from the soy sauce? Does the noodle keep some resistance when you bite? These questions help you describe the bowl beyond 'strong' or 'bland'.
A very dark appearance does not, by itself, tell you how salty something will taste. Compare the actual mouthful. If you try another shop later, choose one feature to remember rather than constructing a league table from a single lunch.
A plain-looking bowl needs ingredient questions too
Some versions include dried shrimp, kaiyang (开洋). Scallions in the name do not establish that the complete dish is vegetarian or suitable for a shellfish allergy. Ask about the oil, sauce, toppings and preparation in the particular kitchen.
Noodles and soy sauce can also matter to someone avoiding wheat. Explain the restriction directly instead of treating a short translated menu name as an ingredient list. If the kitchen cannot answer confidently, choose something whose preparation it can explain.
Let a simple order be enough
There is no need to turn every stop into a large tasting. A bowl of noodles can be the main event or something to share beside dumplings. Ask about portion sizes before ordering several starchy dishes for two people.
For an informal comparison, write down three words afterward: aroma, texture, balance. Add your own observation under each. It is a small habit that makes a food walk more memorable without making lunch feel like an exam.