Founded in 1998, Little Shell has grown from a small shop of only 30 or 40 square meters to a boutique restaurant with a single-family bungalow. At first, Xiaobeike mainly used Hubei cuisine, and then made the original home-style local dishes more and more exquisite, and at the same time introduced many Cantonese dishes and Sichuan-Hunan cuisines, and the regional characteristics were weakened.

Located in the old concession of Hankou, Little Shell was converted from a three-storey old western-style building. The exterior of the building is full of Western style, while the interior is elegant, and there is a garden courtyard, which makes dining here a special taste. Like the old restaurants such as Kanglong Prince Wine Restaurant and Hujin, Xiaobeike retains its signature Hubei cuisine in the process of transformation and development, and also adds a lot of Cantonese cuisine, Western cuisine, Sichuan-Hunan cuisine and Jiangsu-Zhejiang cuisine to cater to more people's tastes and upgrade the grade. The cuisine of the restaurant is mixed, and in the continuous improvement and iteration, the level of Hubei cuisine has always been excellent, and tourists can taste the authentic Hubei flavor here.

Hubei is known as the "province of a thousand lakes", there are many lakes, the river fresh is very rich, and the big white diao produced in the Yangtze River is one of the most commonly used river fresh. Da Bai Diao has many fine thorns, its umami is not strong, and it is difficult to cook, Wuhan provides many restaurants for Da Bai Diao, but there are few outstanding ones, and small shells are worth recommending. Cut the marinated Dabai Diao in half and fry it in a pan until both sides are browned, remove it, stir-fry the shallots, garlic, tempeh and chili peppers, etc., and then add the fish and various seasonings. Finally, put the big white diao on the iron plate and sprinkle with sesame seeds. Because the fish body is cut, the marinating time is long, the spices are full of seasoning and the heat is beneficial, the skin of Dabai Diao is slightly charred, the meat is soft and tender, and the taste is salty and fragrant, which is deeply loved by diners. Another river fresh dish, the glutinous fish, is equally amazing. Glutinous fish is a traditional famous dish in Hubei, which is made by marinating and drying the fish and frying it with chili, pepper, garlic, etc. Most restaurants use grass carp as the raw material, but the small shells use cinnamon fish, which is more tender and sweet, and the fishy smell is lighter. The fish pieces are fried crispy but not dry and lightly greasy, which shows that they have a deep grasp of the heat. The skin is crispy and full of spices, while the meat is plump and firm, juicy and delicious, salty and fresh in the mouth, and then slightly spicy, very delicious.

In addition to river fresh, snacks, cold dishes and other auxiliary dishes are also quite standard. One of the restaurant's most popular dishes, lotus root sticks are fried in starch and black pepper to make them crispy and refreshing inside and out, but not greasy. The taste of lotus root trays is similar to that of dry sautéed lotus root, but the lotus root trays are thicker and have a stronger sense of satisfaction. The white shells are fresh and thick, sweet and slightly spicy, and are very appetizing.

There are many small shell dishes, divided into cold dishes, abalone cucumber fish maw, beef, sheep, poultry and pork, seafood and aquatic products, soup, barbecue, staple food, Wuhan snacks and other categories, which are mixed with many local cuisines, and the proportion of Hubei cuisine is not high. In addition, compared with the elegant environment and the increasing price of dishes, the service of small shells is not high-quality, and the waiters are not enthusiastic enough, and sometimes cold noodles appear. Many local regulars have complained about the small shell, thinking that it is not as good as before. In general, the small shell has changed greatly in recent years, but the level of dishes is still guaranteed, and the environment also has regional characteristics, which is still worth recommending.