In the area of Zhonghua Gate, where flavors and snacks gather, the strength and status of Jiangnan Spring Noodle Restaurant should not be underestimated. Founded in 1989, it is now in its 30th year and is the favorite of many Nanjing people. In 2018, Jiangnan Spring Noodle Restaurant was rated as one of the "Favorite Noodle Restaurants Chosen by Audiences" by the "Food and Color" program group of Jiangsu City Channel, which also shows its popularity.

There are two options in the store: soup noodles and dry noodles, with the same toppings, and are divided into kidney noodles, smoked fish noodles, large intestine noodles, and large meat noodles. Dry noodles are a specialty of the store, and lard replaces peanut oil, which makes the noodles fragrant and flavorful. Homemade hand-rolled noodles are similar to Xi'an noodles, with a chewy taste and a stronger noodle flavor. The marinade is sweet at first, the spicy taste is gradually heavier, the taste is rich, and the stamina is sufficient. The marinated toppings are very flavorful, and the three most popular are small ribs, large meat and large intestines. The meat of the small ribs is firm, the large meat is soft and glutinous, and the large intestine is chewy and not fishy. The noodle soup is also made with marinade, which looks greasy, but has a light taste, and has its own advantages with dry noodles.

After three store relocations, the noodle shop settled on the side of Yingtian Street. The façade is not large, and there are tables and chairs outside the store. The noodle restaurant keeps the stove and cooks the noodles over a coke fire, with an average of about 50 seconds for a bowl of noodles, and the meal is served quickly. However, the ventilation inside the store is very poor, and the smoke is not dispersed, which is not as fresh as the air outside the store. The walls of the store have turned yellow and blackened, the floor is dirty, the paper towels are all over the floor, and the table top is greasy.