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. Boss Chen Xiutao developed a noodle soup with the characteristics of "thick and delicious soup, smooth noodles and dry soup". Noodles containers also have characteristics. Coarse porcelain bowls are used for lying and spring noodles, safflower bowls are used for middle-grade noodles, and Phnom Penh porcelain bowls are used for high-grade noodles. Noodles and containers complement each other and are also suitable for different consumers.
From 65438 to 0942, Chen Guifang, a descendant of the sixth generation, constantly innovated according to the changes of the four seasons and other factors. In spring, there are a large number of step-by-step fish (Tang Yan fish), which supply seasonal step-by-step fish noodles; In midsummer, the wheat-headed river shrimp (that is, the river shrimp at the time of wheat heading) and yellow croaker are listed to make timely shrimp yellow croaker noodles; After beginning of autumn, the river crab went on the market, supplying crab powder and crab yellow fish noodles; In the dead of winter, it is necessary to increase calories and supply mutton noodles and mutton hoof noodles. At the same time, all kinds of noodles are added to "cross the bridge", that is, the toppings to be cooked are put into the pot and eaten together with pasta. Because a noodle is divided into two pots according to different contents and eaten separately according to the needs of diners, it seems to transition from one end of the bridge to the other, so it is called "crossing the bridge".