Ming Ji rice noodles were once the king of Xiguan rice noodles, and they were tied with Yuan Ji and Yin Ji in those years, and now Yin Ji has opened all over the streets and alleys, but Ming Ji is the only one. Founded in 1981 and located next to New Lychee Bay, one of the eight scenic spots in Yangcheng, Ming Kee is famous for its traditional Cantonese rice rolls and boat porridge. "Southern Metropolis Daily" also mentioned in the report on the promotion of local food in the Asian Games that "Ming Ji pulls intestines, and Xiguan is the king". According to the founder Chen Hanming, the practice of pulling intestines originated from his Taigong, who opened a rice shop to sell rice for a living during the Guangxu period of the late Qing Dynasty, and was proficient in rice food. In the 80s, the drawer-type sausage was on the rise, and Chen Lao also followed the trend and improved the cooking process. Xiguan was the residence of wealthy families in the old days, and it is said that the habit of eating rice rolls was originally popular among rich sons and ladies, and rice rolls were once a fashionable snack, so Xiguan is the birthplace of Cantonese rice rolls. The practice of Cantonese rice noodles is not simple, mainly including bula sausage, drawer sausage and basket sausage. The taste of bula sausage is smoother, the drawer sausage is more economical, and the basket sausage is closer to the flavor of Shahe noodles. Ming Kee makes a drawer-type sausage, which is more waxy and has higher moisture than bula sausage. Consistent standards are the key to success in Mingji. Taking the secret beef brisket sausage as an example, at first glance, it looks like fasting sausage with beef brisket, but the sauce is rich, the beef brisket with tendons and meat is stewed enough to absorb the flavor, and the powder skin contains leeks, which can make the meat sausage more fresh and crispy. There are only 9 types of cheong fun to choose from, but all of them are classic, and each egg is added for two yuan. There is not much soy sauce for cheong fun, not that cheong fun is too salty, but that the flavor of the rice is enough, and the soy sauce is just the finishing touch, and it is appropriate. If you really want to evaluate soy sauce, it is true that the taste is relatively monotonous and the sweetness is insufficient. The environment of Ming Ji is not satisfactory. The tables are too low and the chairs are too high, and the lack of air conditioning in the hot summer months is even more unbearable, but fortunately it is fully open and the air circulation is relatively fresh. The clerk is very diligent and cleans the table in time, but the food is served slowly. On the whole, Mingji's production has its outstanding features, but it is not particularly outstanding, and the environment is average, so it is not worth a special visit.