Zhu Hongxing Noodle Restaurant was founded in 1931s, with a history of more than 81 years. Zhu Chunhong, the earliest boss, opened a noodle shop less than 31 square meters in March, 1938, named Zhu Hongxing. Lu Fusheng, a skilled craftsman, was hired to take charge of the stove, and various snacks such as braised pork noodles, fried fish noodles, fried eel noodles, hoof noodles, frozen chicken noodles, soup buns, small cages and so on were provided.

In a city that eats noodles, Zhu Hongxing, an old noodle restaurant that has been passed down for more than 81 years!

Zhu Chunhong has a good business sense and makes a big fuss about the word "noodles". He studied customers' tastes, made use of local specialties, and successively introduced ribs with curry and egg juice; Shrimp and crab powder; "Three Shrimps" of Shrimp, Shrimp Brain and Shrimp; Fried eel paste with shrimp; Three fresh turkeys; Assorted; High-end toppings such as honey sauce and scallion oil hoof, as well as shrimp broth buns, shrimp meat buns and snacks such as roses, mint, fine sand, crispy rice and shepherd's purse, have a prosperous business. Suzhou noodles pay attention to soup, so Zhu Hongxing uses chicken, pork, meat bones and eel bones as raw materials every day, and adds water to soak them thoroughly. With good soup, there must be fine noodles, so that the soup can be sucked into the noodles and the taste can be eaten.

In a city that eats noodles, Zhu Hongxing, an old noodle restaurant that has been passed down for more than 81 years!

Mr. Zhu used 28-tooth fine noodles, and with the superb skills of the master below, the grasper for holding the noodles slapped the noodles into the air and rolled them tightly, so that he could not only absorb enough soup, but also eat. In order to highlight the color, fragrance, taste and shape of toppings, various porcelain bowls and soups with different colors are also used to set off, such as red soup and safflower bowls on the hoof; Braised pork noodles with red soup and green rim bowl; White soup and Phnom Penh bowl for shrimp and crab noodles. According to the needs of customers, a bowl of noodles can be made into hard noodles, rotten noodles, mixed noodles and soup noodles;