Thanks to terrazzo floor tiles, metal tube frame furniture and golden oldies on shuffle, the vibe is unmistakably 1960s. The teacher-turned owner opened this shop as he missed the authentic Jiangzhe noodles his father-in-law used to make. The light, MSG-free broth with house-rendered lard clings well to the smooth, springy noodles. Soy-marinated meat is also popular. Only open on weekends and holidays; come early to beat the crowd.