Hubei is an ancient village with a history of 500 years, and it is also the most conspicuous urban village in the heart of Luohu District. The original inhabitants here have long since moved into Hubei New Village in the east of the ancient village, and now it is a large number of Chaoshan immigrants who occupy Hubei Old Village. Wu Kee Seafood Food Stall, located in an inconspicuous location in the South Square of Hubei, blends in with the narrow, crowded, dirty but lively scene of this street. As the saying goes, Chaoshan has a strong market atmosphere, and at the Wu Kee seafood stall, it is difficult to distinguish the boundary between the market and the food stalls, and the diners who visit will be impressed by this peculiar temperament.

Wu Kee Seafood Food Stalls is not an old food stall with a long history, on the contrary, this food stall is just a small shop founded by a few young Chaoshan people, but it has won the support of a large number of diners inside and outside Hubei Village with its calm and solid production. Like the traditional cold stalls, Wu Kee also displays all kinds of ingredients at the door, mostly seafood and vegetables. There is no menu in the store, and diners usually record the dishes directly at the stall.

Wu Ji's store is very small, and there are not many types of dishes in the stalls, but although the sparrows are small, many classic dishes of Chaoshan can be eaten here. Seafood stir-fry is the main product of Wu Ji, fried thin shell, fried three-eyed crab with ginger and shallots, fried snails, fried snails and other small shellfish are a more secure choice, although it is difficult to say that it is delicious, but the taste is basically not to blame, salty and fragrant in place, the seasoning is thick and fresh, the amount of dishes is also very real, and the porridge and wine are all wonderful choices. However, Wu Ji's ingredients are quite problematic, and the small seafood such as thin shells and flower nails used is not of high quality, and the processing is not clean enough. Boiled snails, boiled shrimp, etc., the ingredients are relatively fresh, fresh and sweet without fishy smell. Stir-fried yellow eel and fried fish noodles with leek flowers are also two distinctive Chaoshan dishes, the yellow eel is fried with oil and water, the taste is salty and fragrant, the crispness of the vegetables is acceptable, and the yellow eel is softer in meat, and the technique of stir-frying Chaoshan is not perfectly restored, and the taste is not very enjoyable; The fried fish noodles with leek flowers are restrained and dry, the fish noodles are refreshing, and the fish noodles are fried with leek flowers and soft-skinned shrimp, and the entrance is fatty but not greasy, and the amount of oil is just right.

Wu Kee's raw pickled seafood is well produced, the raw pickled three-eye crab has a refreshing taste, a light taste, and the crab roe foam is glutinous and fragrant. The blood cockle is not big, but the meat is delicious, the marinade hides the fishy wild atmosphere of the blood cockle itself, the coriander repels the taste, it tastes fresh but not fishy, and the taste is refreshing and sweet. In contrast, Wu Ji's white-boiled blood cockles are far from standard, the blood cockles are small and the cockle meat is shriveled, and the raw materials are difficult to satisfy diners; Chaoshan life burns blood cockles, pay attention to the use of about 80 degrees of water temperature of the "crab water" scalding cockles, can be cut off can be born, to the cockle shell slightly opened is appropriate, in order to retain the delicious, crisp and sweet blood cockles, and Wu Ji's white boiled blood cockles are obviously burned overburned, the cockle meat has been nearly fully cooked, it appears yellow and thin, the bright red juice has also become yellow and dull, and the taste is like chewing wax.

Local fish from Chaoshan, such as bamboo larvae, angelfish, pomfret, pomfret, yellow flower, mud mackerel, etc., arrive fresh every day, and diners can choose to steam and decoction according to different methods. Wu Ji steamed pomfret is the ancient method of Chaozhou cooking fish, fresh white pomfret or golden pomfret is slightly marinated with salt, and then add ginger, mushrooms, fatty meat, ham, red pepper five ingredients steamed together, the fish juice is returned to the pot after steaming, and then thickened and poured on after the soup is seasoned, the material is rich and sweet, compared with steaming or soybean sauce boiled has a different charm.

Wu Ji is hidden in the urban village, the location is not easy to find, the alley where only two people can pass side by side, but there is a lively scene on the left and right, the fresh market and the food stall night market gather here, the Chaoshan dialect is spoken in the city, the eyes are full of Chaoshan snacks, Chaoshan brine, raw pickled vendors, Chaoshan porridge, licorice fruits and even Chaoshan dry goods, even the fish stalls are all Chaoshan people like to eat Hong Kong marine fish. Taste aside, in a boring concrete city like Shenzhen, it is a novel and interesting experience to have the opportunity to go deep into the urban village to taste the wild Chaoshan cold, and then explore the Chaoshan market along the street. Unfortunately, Hubei Village is about to usher in a large-scale demolition and renovation, and Wu Kee Seafood will also face the fate of relocation, which is currently undecided, and interested diners can also follow up.