The old store is located at the junction of Zhongshan North Road and Fengqi Road, and there are three branches in Hangzhou, the store area is not too large, the scale is smaller than other chain noodle restaurants in Hangzhou, mainly doing business for nearby residents, but the popularity is comparable to Huijuan, Juying and other old noodle restaurants. The environment of the store is slightly better than that of noodle stalls like Puppy and Fang Lao Da Noodles, clean, calm and low-key, and there are some introductions about Hangzhou noodles and their own brands printed on the wall.

When you come to a Hangzhou noodle restaurant, if you don't want to step on the thunder, it is wiser to choose Bianchuan than to choose Pianerchuan. The reason is that Kataerchuan is greatly affected by ingredients, soups, and even personal taste, and different people often have different evaluations; In contrast, it is easier for everyone to accept. Pork liver mixed with Sichuan is a star that often appears in Hangzhou noodle restaurant, Liufang noodle restaurant's pork liver mixed with onions, dried beans, shallots and a little shredded meat, and the cold water washed tide alkali noodles stir-fried, and finally added to the store's own pickled pork liver, the brown sauce hangs on the thin noodles, and the salty and fragrant taste of eating with pork liver can arouse people's appetite, but the soup is relatively light, and in the end it seems that there is more oil than sauce. Another signature dish of tomato sauce is sweet and sour in taste, with fresh tomatoes and tomato sauce added to it, which is full of color, flavor and flavor without being too sweet and greasy, which is deeply loved by children.

Compared with the same grade noodle restaurant, the amount of Liufang is slightly less, but due to the strong taste of the mixed river, it is easy to get tired if you eat too much, and this amount is quite reasonable. The store provides home-squeezed lard residue for free, and regular customers will easily scoop a few mouthfuls of the residue to increase the flavor when they get the noodles, so it is called "flowing oil residue", which is quite humorous.