The once-unknown Lao Tin Kee Noodle Restaurant has attracted many admirers for its appearance in "A Bite of China", and this small restaurant that has been in business for nearly 30 years has once again been revitalized. It has won the attention not only because of its fame, but also because of its traditional craftsmanship and simple ingredients.

Since its opening, Lao Tian Kee Noodle Restaurant has always adhered to the method of hand-dusting noodles, and this almost primitive production process makes the noodles more powerful than the machine-dusted noodles that are popular in Wuhan. Every morning, the clerk needs to finish the dusting work early, with a dough volume of nearly 200 catties. The noodles need to be dusted until the thickness and dryness are just right before they can be served. In the selection of ingredients, Lao Tian Ji is very simple, there is no brine, no red oil, sesame paste almost all the source of its taste.

Lao Tian Kee is another noodle restaurant under Chef Zhao that insists on not using paper bowls for dine-in, and its hot dry noodles are served in enamel bowls, which is full of retro atmosphere. In the bowl, only chopped green onions and mustard grains are used as a foil. Eating hot dry noodles is a "golden six minutes", and you need to mix the noodles and sauce well in a short time, otherwise the noodles will be cold and affect the taste, which is the case in all hot dry noodle restaurants. This bowl of hot dry noodles from Lao Tian Kee is most pronounced for its strength, which is springy in the mouth, and diners who prefer soft rotten will think it is harder. The sesame paste adheres to the noodles, the sauce is fragrant, and the faint saltiness will appear after the mustard is eaten, and the overall taste is much simpler than that of Chef Zhao, who is at the top of the list. But in the eyes of many locals, this kind of hot dry noodles is the most traditional, more almost "the taste of childhood". Seasoned diners will eat noodles with a noodle nest, and this fried product composed of rice and soybeans is one of the "premature" options for Wuhan people. It is very crispy, and the slightly dry degree of frying gives it a rich aroma.

Compared with Chef Zhao, the hardware facilities of Lao Tian Kee Noodle Restaurant are much simpler, its façade is not large, and the pots and stoves for cooking hot dry noodles and fried noodles are placed in front of the door, which is full of heat and fireworks. The tables and chairs in the restaurant are old, and the table tops are still stained with oil, but they do not hinder the enthusiasm of the diners. The waiters are all elderly, and their Mandarin is mixed with a strong local accent, and the attitude is average, not thoughtful but not too cold for diners.