The old shops of Songmu Scene Restaurant and Zhong'er Noodle Restaurant are both at the intersection of Songmuchang Xixi Road, which is very close to each other, so it is inevitable that they will be compared. Seasoned noodle customers may find that the two tastes are similar, as the owner of Songmuchang, Chen Guanlong, was Zhong'er's earliest chef, so the signature noodles of the two families are almost identical, with double waist noodles, chicken noodles and belly noodles making them known as "Songmuchang Flavor" in the mouth of old Hangzhou, as opposed to the "Wangjiangmen Flavor" famous for its Pian Erchuan River.

There are many types of noodles in the store, which are distinguished by different toppings, including meat, aquatic products, and mixed water. A special noodle is launched every day, and the prices of fried noodles and shrimp and eel are at the two poles, and the pricing of the rest of the noodles is not much different from the market. The noodle soup is made from old hens and tube bones, and the color is deep, and the noodles are rich in flavor and umami when added to the broth. The noodle soup at Songmuchang is of a fair standard, but the signature is its Chuan Chuan series. The mixing of Sichuan should be done well, pay attention to the word "through", the toppings and ingredients should be fried thoroughly, and the noodles should be mixed thoroughly to have a good taste, and the firing time of the mixed Sichuan in the pine wood field is slightly longer, mainly for the sake of flavor, in addition to the occasional salty taste, the mixed Sichuan is very well matched with the noodles and sauce, every bite is full of oil fragrance, and the raw noodles also make this bowl of mixed Sichuan will not become lumpy until the end. However, the kidney flower and pork liver added are tender and tender, and they are not clean, and there is a fishy smell that is not difficult to detect.

Chicken and belly are popular snacks in Matsukiba, but they can also be added to noodles as an ingredient. This chicken is made of Lin'an's bamboo forest chicken, and the belly is marinated in an exclusive method, which is crispy and refreshing, neutralizing the sticky taste of pasta. The owner has a good attitude and is generally polite and polite, which contrasts with the nonchalant attitude of most small noodle restaurants. Parking near Xixi Old Store is quite troublesome, so it is recommended to walk there.