Where do you want to eat authentic Sichuan food?
Today, I will take you to visit Quanjude Sichuan Hotel Hepingmen. The restaurant is scheduled to officially open at the end of the year. Let’s take a look at the environment of Sichuan Hotel Hepingmen in advance and experience the difference in Sichuan cuisine here.
This is the Sichuan Restaurant, which was founded in 1959. A new store opened in Hepingmen. While continuing the classic cuisine taste of the old store, it will better cater to the tastes of the people in the surrounding neighborhoods.
The more down-to-earth decoration style in the store adds a sense of intimacy to the dining environment.
A clean and tidy kitchen and standardized operating procedures provide protection for food safety.
The chefs all choose from the old Sichuan restaurant, and all the ingredients are transferred from Sichuan by the Sichuan chief chef himself. This is also to ensure the pure taste of the dishes.
The hairy blood here is prosperous, spicy and tender, and the flavor is strong. After eating it, you will feel that this famous snack that originated in the ancient town of Ciqikou in Chongqing is indeed well-known, rich in juice, and appetizing.
Dry roasted yellow croaker, as the first fish dish, is a dish with a strong flavor of Sichuan cuisine. It has a bright red color, salty and fresh taste, and spicy back to sweetness.
The saliva chicken is exquisite in the selection of ingredients and rich in seasonings. It is spicy, fresh, tender and refreshing.
It is known as "Famous Bashu Three Thousand Miles, Twelve States in the South of the Yangtze River".
Braised Jiang Tuan with young ginger makes Jiang Tuan fish fleshy, with good taste, color, taste, shape and quality. It is refreshing and has an endless aftertaste.
The classic meal, Mapo Tofu, evokes the taste buds. The hotness of hemp and spicy, combined with the tenderness and softness of tofu, is mixed with crystal clear and fragrant rice, which has become a classic dish that has been widely acclaimed.
Ding tangerine peel, crispy, fragrant, spicy and sweet aftertaste, bright red in color, moderate chewing, and both color and fragrance.
Of course, classic Sichuan dishes such as husband and wife's lung slices, meringues with camphor tea duck, fish-flavored shrimp meat, and Gongbao chicken can not be absent. Only after the experience can we deeply understand the true meaning of their taste buds.
The last bowl of cat's claw ice powder, relieves the spicy and greasy, refreshing and refreshing.
It is reported that Quanjude’s Sichuan Hotel Hepingmen Branch officially opened on the 29th, and the majority of foodies can come and experience it in advance.
Just come out from Exit C of Hepingmen Station of Metro Line 2, and the traffic is very convenient.
Editor in charge: [Wang Yi]