Red plastic chairs and yellowed porcelain walls give this noodle shop the feel of an old-fashioned canteen. Baotai Noodle Restaurant, which has been open for decades, is a classic restaurant in the minds of many neighborhood diners.

Interestingly, the in-store notice prohibits diners from taking pictures, which is very rare in the current dining environment, but it also confirms the owner's confidence in the noodle restaurant's products. Pork liver noodles are a popular noodle dish praised by diners, freshly fried large pieces of pork liver retain a dark red color, accompanied by a thick sauce and chicken hair cabbage topping the noodles, which is the image of the orthodox local noodles with thick oil red sauce, and the fresh and tender pork liver with rich soup makes people feel comfortable in one bite; The large intestine noodles in the store are also praised by many diners, the full intestine body has a clean and pure taste, and the sweet aftertaste is rich, and many local diners also recommend ordering the pork liver and large intestine double pouring, so that the sweetness of the pork liver and the fat and tenderness of the large intestine complement each other, and the two are successful.

Despite the quality of the noodle restaurant's production, the poor service attitude of the staff has made diners unhappy, and the cash-only practice is also troublesome. According to the feedback of many diners, the production standard of the noodle restaurant has dropped a lot compared with the early years, but its authentic taste is still the best choice for many local diners. The consumer price gradient in the store is larger, taking the single delivery of pork liver noodles as an example, the price of a bowl is 17 yuan, but the pork liver and large intestine double pouring is 47 yuan, and the store does not provide free paper towels, and additional purchases need to pay an additional 3 yuan, and alcohol is not sold at lunchtime. It is worth mentioning that the owner of the famous Xiaoguan Noodle Restaurant in recent years is said to be the chef who left Baotai, and his production is quite similar to Baotai, but combined with its lower popularity and slightly inferior production, the list only briefly recommends it here.