In the early 90s, a catering model of "abalone and cucumber wings, side dishes to order" began to become popular in Shantou, the most representative of which is the Xiang Kee swallow wing abalone. Around 2000, Xiang Kee swallow wing abalone entered Shenzhen, becoming a classic representative of this peculiar catering model in Shenzhen.

Dried ingredients such as abalone and cucumber winged swallow often flow into the Chinese world through the trade between the north and the south, and most of the merchants who operate the north and south are Chao merchants, which is also one of the reasons why Hong Kong-style Chaozhou cuisine and Nanyang Chaocai are good at cooking abalone ginseng winged belly. After the reform and opening up, the Teochew cuisine developed rapidly under the feedback of the Shanghai Teochew cuisine, and the Xiang Kee swallow wing abalone was born under this trend, and its founder started by selling dried seafood goods, and the dishes also absorbed a large number of styles of Shanghai-style Teochew cuisine in Hong Kong, Lak, Siam and other Chinese areas.

In Xiang Ji, ordering a abalone cucumber wing belly, side dishes can be selected and delivered, which is a general ordering rule. Xiang Kee's abalone cucumber wings have a complete range of categories, and the recipes are also very large, depending on the ingredients and methods, the price per person ranges from 200 yuan to 600 yuan. Taking shark fin as an example, there are a variety of stewed methods such as seahorse, Huo Hu, matsutake mushroom, cabbage gall, crab meat, ham and stew, as well as more characteristic methods such as crab roe wings, sea emperor claypot wings, and turquoise national wings, with different grades of materials and different prices. The turquoise national wings are made of the traditional famous dish of Chaozhou "Huguo cuisine", that is, sweet potato leaves and broth are used to make soup, which is matched with shark fin, with a clear taste, sweet and fast, and a delicate and gentle taste. Another Chaoshan famous dish "pigeon swallow swallow" is also quite distinctive, this dish is very exquisite chef's knife work and heat, the whole skeleton of the pigeon needs to be taken out without hurting the pigeon's body skin and meat, and then the selected high-grade official swallow is stuffed into the belly of the pigeon, and then put into the broth to simmer finely and slowly, the soup color is bright, the pigeon body is delicate, the pigeon belly can be seen in the bird's nest soup juice, the appearance and taste are good.

In addition to the main course, there are side dishes that you can eat as many as you want. Swallow wing abalone dishes are generally served in the middle of a meal, the first thing to be served is a bowl of white porridge per person and a number of side dishes, and all kinds of Chaoshan side dishes and snacks are spread out on the table, and the posture is as good as that of Korean food. Interestingly, white porridge often occupies an important position in Chaozhou cuisine, seemingly simple Chaoshan white porridge has nearly 100 kinds of "miscellaneous salty" side dishes, the types are also quite complex, pickled vegetables such as pickles, tribute vegetables, olive vegetables, preserved vegetables, hemp leaves, etc., soy products such as peanuts, water tofu, sweet soybeans, etc., candied fruits such as ginger olives, black olives, etc., salted seafood such as red meat rice, thin-shell rice, dried fish, fish rice, etc., cooked snacks such as Puning tofu, spring vegetable pot, etc., are likely to appear on the table of Xiang Ji, which can be called the pocket-sized Chaoshan cold. What is rare is that compared with the Chaoshan porridge stalls and cold stalls on the street, the various side dishes of Xiang Kee swallow wing abalone are exquisite in terms of ingredients, seasoning, heat, shape and other aspects, and will not cut corners because of the free gifts, nor will they lose their traditional taste because of entering the house. If the side dishes are not enough, they can also be added in unlimited quantities; Chaoshan-style braised cooked food, steamed seafood, stir-fried hot dishes and other meals are not included in the package and can be ordered separately.

As a veteran Teochew restaurant that has been cultivating Shenzhen for more than ten years, the service level of Xiang Kee Yanyi Abalone far exceeds the passing line. Cordial and courteous when greeting, thoughtful and careful service after sitting, strong sense of service, waiters are also quite discerning, will not be abruptly disturbed, can leave enough private space for diners, timely entry service. Although the decoration has lasted for more than ten years, it does not look outdated at all, dignified and generous, the dining table and dining chairs are heavy and elegant, and the layout is simple and smooth. Xiang Kee swallow wing abalone is mainly private rooms, and most of them are small private rooms, with 4~6 people as the best, the number of large table private rooms is not much, and diners who are interested in large tables are recommended to book in advance. The restaurant is located in the Bagua 1st Road Food Street, there are a small number of parking spaces at the door, but the food street is more inconvenient to park at night, and it is often difficult to find parking spaces after 7 p.m., and diners who drive to the restaurant are recommended to park in the surrounding parking lots.