Ping Kee and Shing Heung Yuen are similar in nature and are well-known food stalls in Hong Kong, but there are many fans, including Eason Chan, Tsui Ho Ying, Leung Hon-man and Lau Ching-wan. The green iron sheet is almost a symbol of nostalgia, and the green leather car and green leather shed are rusty but telling the past. There are very few food stalls in Hong Kong that feature green houses. Similar footprints can also be found on the food stalls of Lan Fong Yuen, Sheng Heung Yuen, Su Kee, Cheung Fat and Stanley Street.

"If you don't eat it, you don't eat it!" Eason, the blowing god, treats Bing Kee as a dining hall, and it is said that this is the place where he is the easiest to meet by chance. Bing Kee was also rated by CNN as one of the 4 best milk teas in Hong Kong, and when he came to Bing Kee, he had to drink frozen milk tea. The milky taste of milk tea is heavier than the tea taste, the entrance is silky and not bitter, and the bottom of the tongue is sweet. The rich milk tea is served with salty, salty and spicy pork chop noodles, and the taste is just right. The pork chop is coated in a sauce, but it does not lose its original meaty aroma. The soup is made from pork bone broth, and the umami comes entirely from the ingredients themselves.

Bing Kee Tea Stalls are now in their third generation, and have been in Dakeng for more than 50 years. In fact, many tea restaurants in Hong Kong can eat these foods, but there is a hint of ordinary fireworks in the simplicity. In Bingji, you can often see such a picture: an old man in a white sweatshirt in a tin house, surrounded by a fire. The ingenuity of the heat honed by time can make ordinary instant noodles moderately soft and hard, smooth and chewy, and it is worth experiencing.