Rolling dough is much more complicated than hand-rolling and cutting, so fewer and fewer people do it. If you want to eat another bite of soft and flexible noodles, Changranju is definitely the first choice. Changranju is a small noodle restaurant where the mother and son Zhang Luo are two, the son is rolling noodles, and the mother is making marinade. To make the dough firm and elastic, it is not only the strong arm strength of the dough maker, but also the skill, and the strength must be properly controlled; Carrying the dough with both ends in both hands, the noodles can be walked up and down for half an hour to walk the noodles evenly, which requires a high level of patience on the part of the chef. The noodles made by Changranju are tough and strong, and they are constantly pulled with chopsticks, and they are tough when they bite down with their teeth, and soft when they are chewed twice. The marinade that wraps the noodles is not inferior, the fungus, mushrooms, frangipani and pork belly are boiled until the aroma blends, and the sweetness of the daylily can also be tasted. The most lacking thing in a small family workshop is the service, the mother and son are busy in the back kitchen, the father helps serve noodles and collect money, and in addition to that, they all serve themselves to the diners. There are few people, and it takes a long time to roll noodles, and it often takes about 20 minutes to eat a bowl of noodles. There are many middle-aged men smoking and chatting in the restaurant, and the small space in the restaurant may affect the mood of other diners. Even if the service and environment need to be improved, there are still many diners from Dongcheng who come to this mouthful, but it should be noted that there is no parking space at the door, which is easy to be posted, so it is recommended to come to eat by other modes of transportation.