When cooking eel noodles, Nanjing's local plan is to change the eel knife into oil, the purpose is to remove the fishiness, pursue the taste after absorbing the juice, and inherit the same vein as the skin belly. The two Huai and one must originate from Huai'an, the restaurant is famous for the long fish (eel) noodles, but the preparation method is very different, the eel section is cooked in boiling water, and the fresh and tender genre is taken.

Although the main dish is long fish noodles, there are more than 50 types of noodles in the store. The restaurant uses eel bone soup as the base, the soup is slightly viscous, and the soup body and noodles are cooked in separate pots when making noodles, which is a genre of pouring thick soup covers, and the flavor is slightly similar to Changshu stir-fried noodles. The shop adheres to its noodle-making plan, even if it cooks small boiled noodles, it does not make concessions, and the products are strange, so it is recommended to choose traditional Nanjing noodles carefully. In contrast, the eel toppings are delicious and refreshing, with both texture and taste, and the eel noodles at the store have the highest order rate.

In addition to the eel, there are also green onions and green peppers in the toppings, all of which are fresh and crispy. The color of the soup is white with brown in the middle, the flavor is quite complex, the spicy taste is contributed by pepper, and in addition, you can also taste the aroma of eel soup. The soup is thick, and occasional diners who prefer a lighter diet think the food is too greasy. Even so, it is still undeniable that the eel is fragrant, and the eel has a tender and ageless taste, and few customers complain.

There is also an upgraded version of the soft pocket long fish noodles, which specifically refers to the meat section of the eel backbone, compared with the belly meat, its fiber is particularly delicate, the taste is soft and elastic without losing tenderness, and the more outstanding thing is that the fishy smell is not heavy. The price of the soft long fish noodles is about twice that of ordinary long fish noodles, but the taste is really outstanding. On the whole, the taste of the two Huai and one unique noodle products is similar, and the innovation is not as good as Changshu fried noodles, and the tasting point is still in the eel noodle category.