Xiang Kee Noodle Restaurant, with its head office in Lujia Lane, was originally located in Nanhu, which is no stranger to local diners, and Nanhu represents affordable food. Unlike many legendary shops, Xiang Kee has been in business for more than 30 years, and there is not much talk about it, but with its solid flavor, Xiang Kee can attract repeat customers.
Xiang Ji and Yi Ji are both good at leather belly, and they also belong to the Xinjiekou radiation circle, but the production style is different. The difference is directly reflected in the soup, the color of Xiang Ji's products is golden red, which is quite similar to the appearance of tomato and egg soup in a boiling pot. Most diners do have a faint tomato flavor from the Xiang Kee noodles, and the savoury flavor is more fragrant than Yi Kee's. A sufficient amount of chili oil can enhance the flavor and make the soup attractive in color, Xiang Kee chili oil does not have chili seeds, and the oil blends with the bright red color of the tomato, which is pleasing to the eye. Diners agree that medium spicy is the most appropriate choice, satisfying the spicy cravings while not masking the original aroma of the soup.
The noodles are the standard alkaline water noodles made by the store, which are long, columnar, and slightly uneven in thickness, which is slightly similar to the dumplings in Shaanxi. Its taste is elastic and not pinched, which is enough to satisfy the discerning lips and tongue of gourmets. If non-local diners are not accustomed to the unique hard taste of the skin belly noodles, they may also give priority to the side dishes and soups.
There are about 20 types of noodles, and the old man's noodles are the store's signboard. The side dishes include fungus, shredded meat, eggs, rape, ham sausage, sausage and other side dishes, all of which are fresh choices, among which the skin belly is sufficient, accounting for more than half. The side dishes and soup are quite flavorful, and each spoonful is a different combination, which is one of the pleasures of tasting small boiled noodles.
Xiang Kee has a generous amount of food, and even if you don't order a family photo, it is enough to satisfy the appetite of most male diners. The restaurant follows the business habits of Nanjing noodle restaurants, and according to the dining preference, you can add skin belly, pork liver, oil residue, etc. to the noodles.
There are only 7 or 8 tables in the main store, which is inconspicuous in Lujia Lane. Interestingly, Xiang Kee often has to wait in line during peak dining periods, and on occasion, there are even more early adopters from outside Hong Kong than locals. Xiang Ji may seem low-key, but it has already made a name for itself, and its strong soup has a place in Nanjing, and it is also suitable for novices as the first stop for tasting small boiled noodles.
