From 1930, the commercial center of Hang Cheng gradually moved to the south of Gulou, and the area from Qinghefang to Guanxiangkou became increasingly prosperous. Chen Xiutao, the boss, developed a noodle soup with the characteristics of "thick and delicious soup, smooth noodles and dry soup". There are also characteristics in noodle containers. Womian and Yangchun noodles are made of coarse porcelain bowls, middle-grade noodles are made of safflower bowls, and high-grade noodles are made of Phnom Penh porcelain bowls. Noodles and containers complement each other and are also suitable for different consumers.
1942, the sixth generation descendant, Chen Guifang, constantly innovated according to the changes of the four seasons and other factors. In the spring season, there is a large amount of step fish (Tangyan fish), which supplies seasonal step fish noodles; In midsummer, river shrimp with wheat head (that is, river shrimp at the time of wheat heading) and yellow croaker went on the market to make timely shrimp yellow croaker noodles; After beginning of autumn, river crabs went on the market, supplying crab powder and crab yellow fish noodles; In the middle of winter, it is necessary to increase calories and supply lamb noodles and mutton hoof noodles. At the same time, various kinds of noodles are added to "cross the bridge", that is, the toppings to be cooked are put into pots respectively and served together with pasta. Because one noodle is divided into two pots according to different contents, they eat separately according to the needs of diners, which seems to transition from one end of the bridge to the other, so it is called "crossing the bridge".