Dongzikou is an old place name in Jinniu District, Chengdu, as early as the end of the Qing Dynasty, the cold noodles here were famous in the local area because of their smooth and refreshing taste. In the forties of the last century, Zhang Lao Er moved his shop to the opposite door of Wenshu Monastery and named it "Dongzikou Zhang Lao Er Liangfen", which has been stopped for more than 70 years until now, and has become a well-known snack bar in Chengdu.

As one of the business cards of Chengdu's food, Zhang Lao'er Liangfen has long been not only focused on the cold noodle business, but also on the menu, but the most talked about by diners are the representative bowls of cold noodles. White jelly and yellow jelly are the must-choose for many foreign tourists to pull weeds. The white jelly is crystal clear, long and strong, the red oil hangs on the powder after stirring, and melts away immediately after being sucked into the mouth, and the sweetness of white sugar is spicy. It also has many names, some people call it Spinzi Liangfen, others call it Northern Sichuan Liangfen, its main ingredient comes from peas, through grinding and boiling. Yellow jelly is shaped like its name, in the form of a block, because of the addition of tempeh and with the flavor of sauce, compared with white jelly, it is softer and more glutinous, Q bomb, and the taste is also inclined to be salty and spicy. The ingredients of yellow jelly are slightly different from white jelly, and it adds soybeans to the pea flour, so the color is yellowish. In addition, Zhang Laoer's sweet water surface also received a good response, the noodles are relatively thick, and the humorous Sichuan people call it "stick noodles". When the sweet water is eaten, the slight sweetness brought by the sugar first grabs the taste buds, and after chewing, the spiciness gradually increases, and this sweet and spicy flavor is the biggest selling point of the sweet water.

Zhang Laoer's dining environment is not as commendable as the meal. The establishment of several storefronts does not bring much business space, and diners often line up at the door. The tables and chairs in the store are not spaced far apart, making it difficult for customers to move around when they are full. Zhang Lao Er has opened two windows in the kitchen, serving pot kui on the one hand, cold noodles and sweet water on the other, and diners sitting by the windows should be careful, the flow of people who come to pick up noodles is likely to accidentally leave oil stains on your body. As for hygiene, we can refer to the average level of fly restaurants.

Zhang Laoer's service is also not bright. In the store, you will pay for the ticket first, and then exchange the ticket for food. Diners need to pick up the cold noodles and sweet water at the window, and the waiter will deliver the hot food.