I've been searching for thick Shanghai Style Flat Noodles for a while, so Shanghai Winter Garden's sign for "handmade noodles" caught my eye recently. The menu calls many of the dishes "Shanghai fill-in-blank" in English, but there were a few dishes I thought were Shanghainese that aren't qualified that way, and others that weren't Shanghainese that were called "Shanghai X." There are many Sichuan dishes throughout the menu.
The servers' English wasn't great, but I learned that the dough for their noodles is rolled out by hand (not with a machine) and they're cut into noodles with a knife. Alas, they were not the thick Shanghai Style Flat Noodles I've been looking for, but they're still very good and fresh. The noodles in the Shanghai Style Stir Fried Chow Mein ( 手工粗炒面 ) were almost identical to tagliatelle in texture, average width, height, and appearance. They were prepared too oily, so next time I'll get the noodles in a soup-- puffed up in soups throughout the restaurant, they looked delicious.
The Xiao Long Bao were decent but the soup and meatball had too mellow a flavor. The majority held together nicely and had thin wrappers.