Shrimp blasting noodles is a traditional and famous food of Kuaiyuan Hall in Hangzhou, Zhejiang Province. When the shrimp is cooked in the noodles, use the thick and fresh live scutellaria. Cut the chopped bones into chopped slices, use the oil to burst, stir fry the oil, pour the sesame oil until the bracts are yellow and crisp; remove the fresh live shrimp. Add egg white sizing and fry until white tender; after the refined noodles are cooked in a wok, do not stick or paste; cook the noodles with raw juice to make the noodles inhale the aroma of the squid, and the juice is thick and fresh. The shrimp smashed noodles are the Ning style noodles of Kuiyuan Museum.

The most exquisite shrimps are smashed, and three kinds of oils are used: plain oil, lard and sesame oil. Huang Qi was raised in the water in advance to spit sand, and the mud was smashed. The bones were slaughtered and killed on the spot. The oil was first fried with sesame oil, and then drained with lard. The bracts that came out of this would be soft outside. After the peeled river shrimp is smooth, spread it on the surface with the bracts, and finally a spoonful of hot sesame oil - 呲! Speaking of shrimps, not mentioning its founding store Kui Yuan, it seems that it can't be said. In the old days, many celebrities were loyal fans of the Kuiyuan Museum. There was a saying in the Hangzhou area: “There is no way to eat in Kuiyuan Hall, which means that you have not traveled to Hangzhou.” The status of the rivers and lakes is evident.