Located in an urban village, Xiang Ji is a classic Changde taste, although the store is small, but it is full every day, and it is now about to enter the ranks of ten-year-old stores. Jinshi rice noodles are the most brilliant branch of Changde rice noodles, heavy oil and spicy, mainly round noodles, and the most common yards are braised beef and spicy beef. The rice noodles of Xiang Ji are airlifted from Changde, the texture is flexible and elastic, not sticky or glutinous, smooth when shining, and does not have the smell of rice. In addition to the high quality of the rice noodles themselves, the soup base is also the key to the decisive taste. The soup base of Xiang Kee has an obvious aroma of meat and bones, which is made of non-monosodium glutamate, and the salty and spicy beef is more hearty after the red oil, and the empty mouth does not feel dry when drinking the soup.

A bowl of noodles and a dish of vegetables with a tiger egg or dried tofu has become the standard for regular customers. The tiger skin eggs are crispy on the outside and tender on the inside, the spiced dried bean curd is delicate and flavorful, and there are free diced radishes and capers, all of which are the most Hunan-style powder partners, and it is not easy to eat such an authentic and exquisite Changde flavor in Shenzhen. However, after the store became popular, the local owners of Changde did not often cook noodles in the store, and the level of workers was relatively unstable, which may affect the eating experience.