If you don't eat your grandmother's cooking, then Haiwanju may be the first choice for many Beijing natives when eating fried noodles. It has the most authentic appearance of a bowl of jajangmyeon. "Is there anything taboo?" "Nope." The waiter came over with six bowls of dishes and buckled them directly on the noodles, which were juicy and fresh and greasy; The base sauce of the small bowl of diced pork is selected from Liubiju, which has a salty and thick taste and a dense texture, and large pieces of fat and lean meat are floating and sinking in the oil. In the absence of explicit requirements, the noodles are picked by the pot, and the warm hand-rolled noodles are extremely tough, and eating them with meat can bring rich chewing fun, and the more you eat, the more you taste. The dining experience of Haiwanju is very vivid, all the service staff are wearing cardigans, round black cloth shoes, wearing melon skin hats, and towels on their shoulders. The marble table of the Eight Immortals and the benches made of red lacquered solid wood are also full of traditional Beijing charm. However, in addition to the main store of Zengguang Road in Haiwanju, the other branches are all franchised, which means that although all the ingredients and raw materials are purchased in a unified manner, the fried sauce is still operated separately, and there may still be many differences in heat and proportion, and many diners report that the noodles with white inner core and hard taste are eaten in the branch, and it is also common for the fried sauce to have insufficient aroma but too much oil, or the fried sauce is too viscous and difficult to mix. If you want to eat a bowl of Haiwanju fried noodles of normal standard, be sure to look for the products produced by the main store.