Although all the noodles in the store can choose between Tongxiang and Hangzhou flavors, most customers will still choose the special Tongxiang flavor.

Tongxiang is located in the northeast of Hangzhou, in the middle of Jiaxing, Hangzhou. In 1996, Zhuang Guanneng and his wife built a small noodle stall with a simple shed by Shaojia Bridge in Tongxiang City, which is the predecessor of Aneng Noodle Restaurant. In view of this, Zhuang Guanneng opened a class to teach apprentices, with dozens of apprentices in Tongxiang, Jiaxing, Huzhou and other places opened hundreds of large and small noodle shops under the banner of "Aneng Noodle Restaurant". But in Hangzhou, Tongxiang Noodle Restaurant has to count this Aneng Noodle Restaurant, which opened on Hedong Road in 13 years.

Next to a column of honorary awards on the wall is the menu of the noodle restaurant, more than 20 kinds of noodles and noodles, the price is about 20 yuan, the considerable cost performance has attracted many office workers and residents nearby, and its various types of noodles are of average level, there is no obvious shortcoming, and it is not easy for friends to step on the thunder for the first time. Tongxiang's noodles are steamed and cooked, the raw noodles are cooked, the muscles are prominent, the taste is fresh, and it has the characteristics of "tight soup, sweet taste, fresh material, and fine noodles". "Fresh ingredients and fine noodles" seems to be easy to do, but "tight soup and sweet taste" seems unimaginable for friends who have never eaten Tongxiang noodles. It turns out that the soup of Aneng Noodle Restaurant is very dark in color, and it is easy to be mistaken for a strong taste, only to find out that this is just the color of medicinal herbs and spices, and the actual taste is clear and pure, with a unique sweet fragrance; And the soup of Tongxiang noodles only overflows the surface of the noodles, and the noodles slowly absorb the soup, and the soup is just bottomed out when it comes to the last bite, which is "soup tight".

Black fish noodles are the classic style of Tongxiang noodles, and it is also the signature of Aneng Noodle Restaurant. The black fish noodle soup is slightly whitish in color due to the addition of fish, but it is more delicious, and the snow-white fish and pickles are visible in the floating soup, giving it a rich flavor and a lot of flavor. The pickles here are different from the traditional snow cabbage of Hangzhou, and the local pickled cabbage sum from Tongxiang is used, which has a crisp and tender taste after pickling, and the taste is salty and sour, which makes people even more appetizing. The large intestine and waist flower are also a must when entering the store, the thin large intestine is thoroughly washed inside and out, there is no shame, and it retains chewiness, and the more you chew, the more enjoyable it is; The kidney flower is also very clean, and the refreshing and tender taste goes well with the large intestine. If the amount is not enough, you can consider choosing a few pieces of fried fish as a filling, Aneng's fried fish mostly uses the part of the fish ribs, the fish bones are distinct, there are no fine bones, the fish meat is fried soft, fragrant and delicious. In addition to pasta, there are also all kinds of Tongxiang fragrant pots, black fish pots, prawn pots, bullfrog pots, and chicken feet pots...... And so on.

Similar to the puppy, Aneng Noodle Restaurant only has a simple and small signboard, but the interior of the shop is much more careful than the former, with a designed menu and fake flower decorations between the booths, so that it can get rid of the dirty and messy environment of the noodle stall. The owner is responsible for reception, cashier and serving, and has a kind and friendly attitude, and can patiently make recommendations according to the tastes of diners. In general, if you are from Tongxiang, Aneng Noodle Restaurant can let you get back to the taste of your hometown; If you love sweetness, the unique sweetness in Tongxiang noodles will definitely make you sigh "the original noodles can still do this".