For many outsiders who have just arrived in Wuhan, Cai Linji is the first representative of hot dry noodles. This hot dry noodle brand, which has been established for nearly 80 years, is not only deeply rooted in Wuhan, but also heard of it by many outsiders. Then, in recent years, the dispute with Cai Mingwei, another hot dry noodle brand, pushed Cai Linji to the forefront, and many people reprimanded Cai Linji after learning the truth.

In fact, at the beginning of the creation of Cai Lin Kee, its pioneer Cai Mingwei still used yellow sesame paste, but after many chaos such as public-private partnership and brand change of hands, Cai Lin Kee deliberately "de-Caihua", replacing the raw materials of sesame sauce with black sesame seeds and adding brine, and gradually embarked on an "inauthentic" road. Thanks to the black sesame paste, Cai Lin Kee's hot dry noodles have a richer aroma and a darker color after mixing. The addition of the brine makes the sauce rich, but it will appear slightly moist to the eyes of diners who like traditional flavors. This bowl of hot dry noodles is not as thick and sticky as other restaurants, and in addition to the fragrance of sesame seeds, it has the freshness of marinade. The ingredients such as cowpeas, pickles and diced radish will not be added to the bowl before the diners pick up the meal, but need to be prepared by themselves. Unlike the top two hot dry noodle restaurants, Cai Lin Kee uses paper bowls to serve hot dry noodles, which is even cheaper.

Cai Linji currently has dozens of stores in Wuhan, and most of the diners are from other places. Although Cai Lin Kee's hot dry noodles are not considered authentic to locals, it has not hindered the favor of out-of-town diners, and these stores are bustling and lively, led by the Hubu Lane store. Most of Cai Lin Kee have spacious halls and acceptable hygiene, and the service staff are also able to serve in place and have a patient attitude.