The three alleys start from Zhongshan Road in the north to Changfu Street in the south, just a few hundred meters, but support the "noodle boundary" half of the sky, in the peak period, there are more than ten high-quality noodle restaurants in the lane. Under the fierce competition pattern, there is no weak brigade in the three lane-side stores. Hui Kee Big Bowl Skin Belly Noodle Restaurant is one of the best, not only because of the fresh soup and noodles, but also because of the hygienic conditions.

For noodles, the quality of the soup is very important, the small boiled noodles and bone broth from the bottom, Xu Kee's products reflect the due sweetness, the soup color even appears milky, in comparison, its monosodium glutamate consumption is lower than the average level in Nanjing, but more than the original aroma of bone broth. The hand-rolled noodles are also quite outstanding, with a slightly thicker diameter than ordinary noodle restaurants, and just the right amount of elasticity, and it is not a stiff noodle that competes with lips and teeth. The fly in the ointment is that the quality of Xu Ji's skin belly and chili oil is mediocre. The skin belly often has the disadvantage of insufficient hair growth, and the juice absorption effect is not good. Chili oil has a spicy taste and no aroma.

The soup is fresh and the spicy oil is inferior, and the best way to promote the strengths and avoid the weaknesses is not to add chili peppers when ordering. The store's products are mainly six fresh noodles and all-somen noodles, and six fresh noodles refer to skin belly, shredded meat, sausages, pork liver, fungus, and tomatoes. The status of the whole somen noodles is the same as that of the six fresh noodles, and its fresh combination of fungus, tomato, shiitake mushrooms, kelp, and bamboo shoots is very rare in Nanjing, so you might as well try it. The eating rule is similar to the traditional six fresh noodles, which can be combined with side dishes such as eel and smoked fish, and the categories are quite diverse. The addition of oil residue and pot is also the consensus of neighborhood diners, and soaking it in the soup base can enrich the taste.

Hui Kee's décor is simple, and there is no mess of a restaurant in the market, and its tables are clean and clean, but more like a neighborhood canteen, with many helpers in the surrounding neighborhood, although the waiters do not deliver food, diners are familiar with the road by themselves. For Nanjing, Xu Kee represents the top level of leather belly noodles, which is very suitable for sensitive diners who are not spicy, and for the three alleys of the market, Xu Kee has long been integrated into daily life.