Four Cranes Spring Noodle Restaurant is a legend of Nanjing's restaurants. Sihechun was originally a tea house, founded in 1932, and was called "Jiangnan Sanchun" together with Yangzhou Fuchun Tea House and Zhenjiang Yanchun Restaurant during the Republic of China; In 1944, it was recorded in the "Qinhuai District Chronicle"; In the 60s, Hu Changrong, the chef king of Jinling, served here, and the status of Sihechun Province should not be underestimated. In 1993, due to urban reconstruction, Sihechun was demolished and suspended, and then reopened in Yangzhu Lane. In 2015, the People's Government of Qinhuai District of Nanjing City rated the store as an "intangible cultural heritage" in the district.

In the 80s, Sihechun and other time-honored brands adjusted their business and transformed from a tea house to a noodle restaurant, which is still popular. In 2018, Sihechun also won the second place in the "Audience's Favorite Noodle Shop" in the "Food and Color" column of Jiangsu City Channel. The noodles of Sihechun are divided into three categories: small boiled noodles, covered noodles and cold noodles, and there is a "big bowl of noodles in Sihechun", which is the traditional old lo noodles in Nanjing. The focus of the old lo mein is the brine - boiling the old lo mein is more troublesome, the taste is salty and sweet, and the soup is mellow. The large meat and small ribs are marinated, and the juice is locked in the meat, which is very flavorful, and the meat is soft and soft. In addition to the "fixed partner" of the old lo mein, the big meat and small chops, the old lo mein of Sihechun can also be matched with other toppings, such as skin belly, three fresh, pork liver, eel, etc., the taste of the unmarinated ingredients is lighter, but there is another flavor. In addition to noodles, the store also serves wontons, soup dumplings and meat dumplings, etc., the soup dumplings are rich in marinade and non-oily, and the taste is authentic.

The storefront of Sihechun is smaller, but the signboard with gold letters on a red background is large and conspicuous, and it is difficult for passers-by to ignore it. The interior of the restaurant is rough, with white walls and slate bricks, and metal counters flanked by long blue benches that are nailed to the ground and cannot be moved. The kitchen at the end of the noodle restaurant is semi-open, with a window for waiters to serve food. Although the waiter delivers the food to the end, due to his busy schedule, it is often not timely to clean up the table, and the customer needs to wait patiently.