According to legend, Pianrichuan noodle was also the specialty of noodle restaurant when Yuan Kui Pavilion was founded. Legend has it that after obtaining the provincial examination in Zhejiang in Qing Dynasty, many scholars came to Hangzhou to take the exam, and candidates from all over the country gathered in Hang Cheng. In order to attract the business of these scholars, the shopkeeper specially supplied popular noodles made of stew, bamboo shoots and pork slices to foreign scholars. Sell breakfast noodles with three eggs, which means "three yuan in a row". At one time, a scholar often came to eat noodles, because the noodles in Yuan Kui Pavilion were very cheap. Later, he won the first prize of "Xie Yuan" in the trial of Zhong Xiang. On the day of publication, he went to the store to thank the owner. Because there was no signboard in the noodle restaurant, he wrote the words "Yuan Kui Pavilion" as a signboard on the spot. Since then, the noodles in Yuan Kui Pavilion have gained a great reputation, and customers are full. Those who came to Hangzhou to take the exam were attracted by the good luck of eating noodles.
By the end of the 1940s, the Yuan Kui Pavilion had become quite famous, and there was a saying among tourists: "If you go to Hangzhou without eating the noodles of Yuan Kui Pavilion, you have never been to Hangzhou." At that time, Mei Lanfang, Gai Jiaotian, Zhou Xuan, Shi Hui and other literary and art celebrities were guests of the Yuan Kui Pavilion. 1945 After the victory of the Anti-Japanese War, General Cai Tingkai, commander of the former Kuomintang 19 Route Army, came to Hangzhou with Mr. Li and went to the restaurant to eat yellow croaker noodles. When tasting, General Cai wrote the four characters "Southeast Original" on the spot.
Yuan Kui Pavilion's Pianrichuan cooking is unique. First, cut pork legs and bamboo shoots into rectangular thin slices, then pour Chinese cabbage into slices. Put the pot on the fire, add lard to melt, stir-fry the meat slices first, then add bamboo shoots, add soy sauce and stir-fry slightly, and finally add chopped Chinese cabbage and appropriate amount of boiling water to stir-fry and cook slightly, which can be used as topping. At the same time, put the noodles in another boiling water pot, take them out, quickly spin off the water, pour them back into the pot fried with topping, cook them slightly, add monosodium glutamate, pour lard, take them out of the pot, and cover them with topping respectively. Noodles are smooth, soup is thick, meat slices are fresh and tender, and bamboo shoots are refreshing. Since the Southern Song Dynasty, Hangzhou dialect often has the sound of "er", such as chopsticks, which is pronounced as "chopsticks", and the sound of "er" is heavier than the current northern sound. Because "Yue" and "Chuan" are homophonic, they are both "partial", so they are called "partial Yue". There is another saying: Su Dongpo is said to have said this when he was an official in Hangzhou: "No bamboo makes people vulgar, and no meat makes people thin." It is said that stews, winter bamboo shoots and shredded pork are also very delicate. Cut these three materials into pieces and blanch them in boiling water. It is said that this is the origin of the name "Piarchuan".