In the 1930s, there was another famous restaurant called Huaiyang Chun on the south side of West Chang'an Street, which was opened by Xia Wanrong, a native of Huai'an, Jiangsu Province, and was famous in the capital for specializing in Huaiyang-style dishes. Huaiyang Cuisine is a general term for the flavorful dishes of Huai'an, Yangzhou, and Zhenjiang, one of the eight major cuisines in China, and has long had a reputation as "the first flavor of the Southeast and the most beautiful in the world". It is said that Huaiyang Cuisine was formed in the North and South Dynasties, and after the Tang and Song Dynasties, it competed with Zhejiang Cuisine to become the two pillars of "Southern Food". Huaiyang cuisine production, strict selection of materials, knife work, fire work, this cuisine is characterized by the original flavor, salty and sweet, fat but not greasy, rotten but not paste, fragrant and refreshing, aftertaste, loved by the people.

In the 1930s, Huaiyang Chun was a first-class restaurant in the capital. Huaiyang Chun's specialties include fried eel, eel with peach leaves, fried eel paste, seven-star crab, two fish, drunken shrimp, etc. In the 1980s, Huaiyang Chun was the first restaurant in the capital. In the 1980s, the former site of Huaiyang Chun Restaurant was changed into Xinfeng Restaurant. I went online to look for information about this restaurant, and the most common introduction was that Xinfeng Restaurant was once praised by a reporter from the People's Daily for its warm and considerate service. Later, Xinfeng Restaurant gradually faded out of people's sight. I thought the name of Huaiyang Chun disappeared, an occasional car ride through the East Sanlihe Road, see the east side of the road there is a restaurant called "Huaiyang Chun", the entire store decoration modeled on the style of Jiangnan, after having seen it, it feels like a lifetime ago.