Ho Xian Kee's first branch opened in 2006 at the West Gate of Peking University, affectionately known as the "off-campus canteen" by Peking University students, focusing on affordable Cantonese home cooking, and currently has 4 branches. The owner, He Xianneng, a native of Xingtan, Shunde, was the first batch of chefs transferred by the National Tourism Administration in 1985, and his own cooking skills are excellent. In 2014, He Xianji was on the Beijing TV Life Channel's "Food Map to the End" column, and a stir-fried dace ball was impressive. This is a traditional Shunde famous dish, with dace as the main ingredient, the bone chops the meat, add chopped water chestnut, water celery, chives and other ingredients, after repeated whipping into a ball, blanched and fried, and loofah or kale can be fried together, the appearance is quite good. The dace balls are chewy and fragrant, with a faint smell of fish, and the finely chopped water chestnuts add a refreshing taste when chewing. There are many signature dishes in the restaurant, such as Ho Yin Kee Roast Duck, Shunde Pan-fried Baked Fish, and Baked Chinese Shrimp with Soy Sauce Emperor are must-order signatures. Home-cooked food to make the taste of home is also Ho Xianji's specialty. The signature glutinous rice bones are worth trying, and the ribs are wrapped one by one with seasoned glutinous rice, steamed for 30 minutes, and then served. The glutinous rice absorbs the juice and aroma of the pork ribs, and tastes soft and delicious. The smooth egg beef is also made carefully, and the egg flowers are golden and swollen, wrapping the tender beef, which is very smooth. Shunde stuffed three treasures is also a common dish in Guangdong restaurants, in Guangdong is generally called fried three treasures, as the name suggests, it is made of eggplant, green pepper, bitter gourd stuffed meat and fried, fragrant and rice, but greasy. Overall, Ho Yin Kee's Cantonese stir-fry is worth the price, and the soup is rich and delicious. The portion of the dish is sufficient, but the presentation is rough and simple, and the taste is also unstable. Since it takes the rustic route, the decoration of Ho Xian Kee is also simple and unpretentious. The pale yellow tablecloth and dark chairs reveal a clean and tidy feeling. The hall is dominated by small tables, and the space between the seats is large enough to be suitable for a small gathering of three or five confidants. The waiters are conscientious and responsible, but most of the newcomers are shy and not very familiar with the menu, so it is recommended to strengthen the training. Generally, there is no need to wait for a seat, and private rooms need to be booked in advance.