Fuxin Fang in Futian New Village is a small community that is almost accessible in Teochew dialect, located on the edge between Huaqiangnan and the Convention and Exhibition Center. Interestingly, the isolated geographical location and the piles of Chaoshan people allowed the Chaoshan diet to thrive here, with four or five Chaoshan food stalls scattered within a radius of only 300 meters. In this isolated island of food, the first one is Jieyang Zhongji Snacks, the popularity and popularity of one family alone has been equal to the sum of several surrounding stalls, and after dark, there are often many Hong Kong diners who drive to visit, and the business is very hot. When several food stalls around closed late at night, only Jieyang Zhongji's family was still full of cars, and its popularity can be seen.

Jieyang Zhongji is a typical cold food stall, there is no menu available, all diners need to order at the stall and choose their own cooking method. Small seafood is Jieyang Zhongji's strong point, and there are many kinds of seafood, and the method is mainly stir-fried, pickled or boiled. These methods are common seafood cooking methods in Chaoshan, and light seasoning and heavy flavor are the unified tone, which can highlight the fresh and sweet taste of the seafood itself and stimulate the taste buds to perceive the original taste of the ingredients. For example, the "Houer" (small squid) that hipsters like to eat, boiled is the easiest way to do it, and ginger and shallots are blanched in boiling water and dipped in soy sauce or mustard for a sweet finish. Stir-fried with celery or snow peas, it can also show the deliciousness of the small squid, the squid fillet meat, the flower knife is cut, the juice is fried, the shape is like an ear of wheat, and it tastes sweet and sweet. Seawater live shrimp such as prawns, sand shrimp, long-legged shrimp, etc., are stuffed and "boiled" by Chaoshan, the meat is firmer, crispy and sweet, and the scallion oil light soy sauce is more delicious. Prawn is also one of the signboards of Jieyang Zhongji, the big prawn meat is thick and solid, the small shrimp is sweet and creamy, can be salt and pepper, can be boiled, blanched is the Chaoshan practice that highlights the original taste, and the salt and pepper are closer to the taste of the public. The boiled blood cockles are crispy, sweet and refreshing, and they are dipped in the unique Chaoshan three-permeation sauce, which is also delicious. Stir-fried flower nails, fried thin shells, etc., are slightly lacking, the level of ingredients is average, and the flavor is not pure. The seafood of Jieyang Zhongji on the day is displayed at the stall, and the seafood that arrives every day is different, and different seasons will also affect the quality of the seafood category.

Kale is almost the favorite vegetable of Chaoshan people, which is not unrelated to the abundant and good kale in Chaoshan. The kale of Jieyang Zhongji is the well-known "red-footed kale" of Jiexi Mian Lake in Chaoshan, which is directly purchased from farmers in their hometown from time to time. Red-footed kale is known for its crisp and fragrant fragrance, and its sweetness and tenderness not only far surpass the local kale in the Pearl River Delta region, but also surpass the famous varieties in Chaoshan. However, Jieyang Zhongji's vegetables are not stable, not every day kale arrives at the store, but all kinds of vegetables in the store are purchased from the Chaoshan countryside, and the refreshing and tender vegetables are by no means comparable to the vegetables on the market. The small fried vegetables of Jieyang Zhongji are typical "stir-fried", "朥" is the lard in the Chaoshan dialect, and Chaoshan people like to use lard to fry vegetables; Jieyang Zhongji also made a signature with the stir-fry of "朥粕" (lard residue), the fried vegetables are crisp and tender, the taste is sweet, and the lard residue adds a unique meat flavor, but the aroma is slightly insufficient, and the seasoning is slightly light.

Chaoshan cold is also indispensable to Chaoshan's various special snacks, Puning tofu, taro mud rolls, kueh meat, anti-sand taro, cake roast two-color, etc., the taste is sweet and salty. Teochew flour cake is the most popular, the skin is moderately thick, filled with leeks, pumpkin, shredded radish and taro, etc., the skin is crispy and the meat is soft, and the flavor is salty and fragrant. Chao-style brine such as braised goose meat, braised goose paws, braised goose intestines, braised pig intestines, etc., the production is basically clear, the fragrance is mellow, the taste is salty, and it is more suitable for porridge.

In addition to the indoor area in the stall, there is also an outdoor dining area at the entrance of the alley, and there are many large outdoor tables. The service quality in the store is poor, the tableware is basically thrown away, and the attitude is indifferent and sloppy, but the hands and feet are relatively quick, and the speed of serving is acceptable. Jieyang Zhongji is located in the location of the bus and subway are relatively inconvenient, there are only a few parking spaces around the restaurant, the supply exceeds the demand, if the diners are in a hurry to drive there during the dinner or supper time, it is recommended to park the vehicle directly in the parking lot of the Central Park and then walk in.