The Mak Woo Wanton family originated from Chi Kee, one of the four major families of wonton noodles in Guangzhou, and then came to Hong Kong to carry it forward. Mak Woo Wonton is now very famous in Hong Kong, not only celebrities, but also gourmets Cai Lan, Su Shi Wong and the media of various countries to introduce and report, the United States "Time Magazine" and "Newsweek" has also been about the promotion of Mak Woo Wonton noodles. The wonton noodles of the Mai Yi Wanton family are known for their small portions but high quality. The soup base is made of earth fish and shrimp as the main raw materials, and the soup is fresh and sweet. At the same time, the noodles are very thin and elastic made by the machine, and the wonton is filled with fresh whole prawns and ground fish minced. The wonton noodles presented by Mai Yi Wonton Noodles are crystal clear, and the soup base is clear, which is at the middle and upper level. However, in the same industry in Hong Kong, the price of Mai Yi is twice as expensive as that of other restaurants, and the portions are not large, which has also been criticized by some consumers. However, the price is a guarantee of the quality of the ingredients, and the quality of the shrimp and other ingredients in Mai Yi is not comparable to that of cheap wonton noodles. Coupled with the accumulation of many years of tradition, the soup stock tastes good. At present, Mai Yi Wonton has two branches in Guangzhou, both of which take the high-end route, so the restaurant environment is first-class and the service is relatively in place. However, the problem of small portions and high prices has been criticized by some diners who are particular about affordability. In terms of production stability, there is still a certain gap with the Hong Kong head office, but in terms of Guangzhou, it can still be regarded as a high level.