Most of the hot dry noodle restaurants in Wuhan operate in the morning hours, most of them close after noon, and then there is a shop that only opens at 4 o'clock in the afternoon until 4 o'clock in the morning the next day. Many untruthful diners call it 長 (zhang), in fact, the name comes from the owner's nickname 長 (長) 子 due to his tall stature.

The eldest son's family has been making noodles for three generations, and the current shop has been open here for more than 20 years, with many regular customers. Its hot dry noodles also follow the traditional Wuhan method, except for the chili pepper on the table, which is the finishing touch, and there is no other flavor enhancement other than the traditional ingredients. The hot, dry noodles are served in a stainless steel bowl, with finely chopped radish and chopped green onion as the main ingredients. This bowl of hot dry noodles has a slightly thinner sesame sauce and slightly lumpy noodles, and after stirring, the noodles are raked in the bowl, which is a little less energetic than the better hot dry noodles. However, after adding a spoonful of chili peppers, its character will become distinct again, and the refreshing spicy flavor and the fragrance of sesame sauce will bring a layered taste.

Another signature of the restaurant is the beef and radish broth, which is simmered until soft and smooth, making it a great choice for hot dry noodles.

Like many small local shops, Changzi Hot Dry Noodles is only a little more than 10 square meters in size, with two or three tables and chairs crammed into the front of the restaurant, and late-day diners have to sit in front of the door. The eldest son of the boss is warm and very attentive to the guests.