Leather belly noodles and old lo noodles are the mainstream factions of Nanjing noodles, and restaurants usually choose one of the two. Jiao Kee Pacific has taken the cross-border integration route, which is relatively rare in Nanjing, but the results are quite gratifying, praised by local diners, and for tourists, the skiny belly noodles with old marinade sauce have also gained a considerable audience.

Founded in 1985, Jiao Kee Pacific is a veritable time-honored brand. The restaurant originally operated a roadside stall on Zhujiang Road, and it was not until 1997 that it moved to its current location in Xiangfuying, and it still retains its original style today, with the statue of Chairman Mao and the old wall calendar as wall decorations to show the sense of age.

In the past ten years, the flavor of Jiao Ji noodles has not changed much, and the bone broth base with the strong aroma of old marinade has conquered a group of diners, and its flavor is a little more salty and sweet, which is most suitable for Nanjing's taste buds. The toppings and side dishes are no longer confined to the skin belly fungus, and the partners of old lo noodles such as large ribs, big meat, pork knuckles, and sturgeon are joined by small boiled noodles, and Jiao Kee produces a dazzling array of noodles, with a total of more than 50 types of noodles.

Six fresh noodles are always the signature in the minds of diners, and the basic side dishes include fungus, skin belly, tomatoes, green vegetables, pork liver, shredded pork, and you can also order six fresh pork liver, kidney flower, smoked fish noodles. What is slightly lacking is that Jiao Kee noodles are wide noodles, and their taste elasticity is acceptable, and the standard is decent.