Kuiyuan Pavilion was founded since the Qing Dynasty Tongzhi six years, after several changes of hands, the biggest turning point is the early years of the Republic of China, Ningbo Li Shanlin took over the noodle restaurant, the store pasta from the Hui style to the Ning style, and then the style gradually stabilized, become the business card of Hangzhou noodles, a hundred years have received Cai Tingkai, Jiang Jingguo, Chen Shutong, Mei Lanfang and other well-known people, the writer Jin Yong in 1996 in half a year has visited the Kuiyuan Museum three times, and left the inscription of "Hangzhou Kuiyuan Pavilion, the world's crown of noodles".

The sentence "If you haven't been to Kuiyuan Restaurant, even if you haven't been to Hangzhou", Kuiyuan Pavilion has become the first stop for tourists from all over the world to experience Hangzhou's special noodles, and it is difficult to find a store because of this. As a classic among the Hangzhou noodle classics, Pian Erchuan is said to have originated from Kuiyuan Pavilion. Compared with Juying, who is also famous for its reputation in Kataerchuan, the biggest feature of Katagawa in Kuiyuanguan is the noodles, which are thicker than the wide and thin noodles used in most Hangzhou noodle restaurants, are round, have more tendons, and will not become mushy or lumpy after being boiled, and are tough and smooth; Hangzhou Gang Noodles likes half-raw noodles to ensure the strength of the noodles, but the round noodles of Kuiyuan Pavilion are themselves tough, and they are not easy to become lumpy in the noodle soup, so the store does not use the practice of noodles sandwiching, so friends from other places can also get used to eating them. In comparison, the toppings of Kataerchuan here do not seem to have much bright spots, and the selection of shredded meat, bamboo shoots, and pickled cabbage is stable and guaranteed, but there are not too many characteristics. It is worth mentioning that most of the toppings in the Kuiyuan Pavilion can choose to "cross the bridge", that is, the toppings are portions of Katagawa

Pork liver noodles with shrimp, eight treasures with red oil, shark fin noodles with crab roe, and cold noodles with shrimp are doubled and served separately from the noodles.

Shrimp fried eel is another famous dish of Kuiyuan Restaurant, which uses stout fresh yellow eel, cut off the head and tail and deboned and cut into eel strips, after "vegetable oil fried, meat oil fried, sesame oil poured", until the eel slices are yellow and crispy; Wash the river prawns, add egg whites, starch and stir-fry until white and tender; Cook the noodles with the original eel juice so that the noodles can absorb the aroma of the eel as much as possible, and the juice is thick and fresh. Red oil Babao noodles are a collection of several common ingredients of Hangzhou noodles such as kidney flower, belly slices, shrimp, black fish, etc., and the red oil noodle soup is added to make it more fragrant and spicy, so that diners can experience the common local noodle toppings at one time, so it is very popular with foreign tourists.

With nearly 150 types of noodles in the store, it is also famous for its local noodle dishes. The first floor of the Jiefang Road main store only provides noodles, and the second floor also provides a la carte service, but due to the huge flow of customers, the number of waiters on the two floors is insufficient, and services such as table sweeping and ordering often fail to respond in time, resulting in many customers being dissatisfied and affecting the overall impression of the restaurant. The branch on Wenhui Road is better in terms of environment and service, but most tourists still choose the main store because of factors such as culture and taste.