Bashu Feng can be described as the originator of Shenzhen taste Sichuan cuisine, established in 1998, standing in Shenzhen for many years, but also more and more, now it also has Bashu Fengyue, ink banquet, pastel, lantern, fake sleep and other brands, in Shenzhen, Chengdu have branches.

The boss of Bashufeng is from Chengdu, the manager and manager are all from Sichuan, and the chef is also from Sichuan and Chongqing. The fresh vegetables in the store are flown in from the Chengdu base every day, such as tender ginger, two wattle sticks, white bitter gourd and bamboo tomato, all of which are rare dishes in the southern region. Stir-fried duck with ginger, pork with ginger, beef strips with ginger, pork with Erjingtiao, roasted bamboo tomato with cowpeas, and stir-fried white bitter gourd, these dishes are full of strong hometown flavor. The sausage in the store is also directly supplied by the base of Pixian County, Chengdu, whether it is steamed, fried snow peas, or steamed rice, they are fragrant and delicious, thin but not firewood. There is a table at the door to place these agricultural and sideline products, as well as Sichuan snacks dried eggs, peanut candy, strange beans, cabbage and tofu, etc., which can be bought and tasted at home.

Flipping through the menu of Bashu style, there are many signature dishes, including several recommended Zigong dishes. Zigong has been rich in well salt since ancient times, and there are many local salt merchants and salt workers, so it has formed a unique flavor of heavy salty and spicy. Boiled beef is one of them, and in the early years, a large number of cattle were needed to drill salt wells, so boiled beef came into being and became a popular dish all over the country. Chengdu people love to eat rabbits, Zigong people also have cold rabbits, tangerine peel rabbits, fresh pot rabbits and other ways to eat, the cold rabbit of Bashu wind is delicious and spicy, it is worth a try. Fushun bean curd is produced in Fushun County, Zigong, cotton but not old, tender but not soft, will not be broken with chopsticks, the bean flavor is fragrant, and the dipping sauce is first-class. Ginger jumping frog and fresh pepper mullet slices are also highly praised Zigong dishes.

Many Sichuan people are full of praise for the taste of Bashu style, and Chongqing spicy chicken and pea noodles are the dishes with the highest order rate in Sichuan. Mao Xuewang, boiled Jiang Tuan, sour soup fat beef, dried white meat, and shredded chicken cold noodles also sell well.

The decoration of the Bashu style is quite Shu style, simple and gentle, comfortable but not conventional. The round and square tables in the store are well arranged, and there are more intimate sofa booths, so the restaurant is always bustling with activity when you have a meal. The clerk has a good service attitude, add water in time, will take the initiative to change the bone plate for the guest, and there is a tea master in the store to make a bowl of tea for the guest, and the 10% service charge is also very reasonable. At present, Bashufeng has a total of 5 branches in Shenzhen, and the standard of each is very stable, and diners can dine nearby.