"A Bite of China" let the people of the whole country know about the special noodle dish of Hangzhou, and as a filming location, Juying Noodle Restaurant was also praised as the altar of "Hangzhou's first piece of Erchuan". The 24-year-old store on South Zhonghe Road was temporarily closed in 2017 due to demolition, and in September of the same year, it found a two-storey building with a better location and a more spacious environment on Zhongshan South Road as a new store. In May '18, the second store opened on Ching Tai Street.

In the days when "Tip of the Tongue 2" brought Wang Juying, "never open a branch" and "someone was rejected for buying a signboard with 2 million" became the slogans of many marketing accounts to introduce Juying. Time has passed, and the high cost of Zhongshan South Road has forced the owner Yan Baofu to compromise and decide to open more branches to increase his source of income.

There is a saying that "Chuan" leads to "氽", which seems to have a slight basis for the practice of combining Kataerchuan. Hangzhou Pian'er Sichuan is inseparable from the selection of snow cabbage (or snow red), shredded meat and fresh bamboo shoots, the three are put into the noodle soup mixed with lard in advance to cook, flavor, the umami of the ingredients into the soup, and then fall on the noodles, is the most familiar to the locals "old base taste". Although many critics think that Juying's Kataerchuan is "not worthy of the name", a careful exploration can still find several characteristics, one is that its snow cabbage is not pickled, less salty, and more fresh; The second is that the shredded meat is made of freshly cut tenderloin, which is evenly thick and chewy, of course, some people think it is too tough; Finally, I have always insisted on fresh bamboo shoots in the food, from the winter bamboo shoots in October, to the spring bamboo shoots in May of the next year, and then to the whip bamboo shoots in June, which are all the seasonal choices of Juying. The advantage of this is to ensure the freshness of the bamboo shoots, but it will also make their production greatly affected by the season and the freshness of the ingredients. Many people don't like Kikuei's Katakogawa, some think it's too expensive, some think it's too oily, and some think it's too salty, but the quality of the materials in the store is unanimously recognized.

Another controversial aspect of Juying is that the degree of noodles sandwiching may be the highest in Hangzhou, this local method can keep the noodles in texture, will not become lumpy, and also increase the gluten of the thin noodles, but for friends from other places, they will undoubtedly feel that the noodles are too hard to swallow, and even have to be softened with vinegar before they can be eaten. This practice will indeed cause discomfort to some customers, but from another point of view, it also shows that the store has not been able to cater to the public's taste because the new store has moved to the scenic spot, and it can be regarded as not forgetting its original intention.

Juying's new store is clean and bright, and despite the impressive flow of customers, the whole process is still very orderly, and if you ignore the lack of attitude such as "the staff are not enthusiastic enough", the level of service is indeed far higher than that of most traditional noodle restaurants that run on a small budget. For Juying Noodle Restaurant, our evaluation is: Although the taste or production may not match expectations, as a tourist, it is still a good choice when visiting the Gulou/Songcheng Scenic Area. If you are deterred by the long queue at the door, you may wish to move to the Fang Chuan Noodle Restaurant next to it. (For details, see the introduction of "Fang Chuan Noodle Restaurant" in this list)