If someone asks which Sichuan restaurant in Shenzhen is good to eat bean curd, the answer must be Sichuan Flavor Hall Sichuan bean curd. Opened in 1995, as the name suggests, bean curd is the main staple of the store, and there are more than a dozen bean curd dishes alone, and each one can stand up to scrutiny.

Douhua is the most simple appetizing food in Sichuan and Chongqing, the traditional way to eat is to use chopsticks to pick up the bean curd and dip it in the sauce to eat, Sichuan people also call "catch" bean curd. Good bean curd is tender and soft, not broken or broken with chopsticks, melted in the mouth without residue, and the bean flavor will slowly spread from the tip of the tongue. A bowl of clear water bean curd and a plate of salty and spicy dipping sauce are common standard dishes at the table in the store.

Since it is a bean curd specialty store, all kinds of big dishes made by bean curd are indispensable. The bean curd sea bass is watered with hot oil, with red and green peppercorns, the orange and red soup is delicious and slightly spicy, and the bean soup sea bass is its non-spicy version; Yellow and spicy diced bean curd is boiled with soybean milk as the soup base, the bean aroma and fish aroma are integrated, fresh and tender; Hoof flower falls in love with bean curd is pig's trotter bean curd, pig's trotters are stewed very soft, with a little firm bean curd together with the mouth, fragrant and glutinous; Kidney bean curd is served in a stone-ground container, supplemented by 4 small sauces, including spicy sauce, chutney, fried tempeh, and minced mustard peanuts. After picking it up, roll the bean curd in a dipping saucer and put it in your mouth, the bean aroma and the flavor of the sauce complement each other. In addition, there are chicken soup bean curd, river bean curd, etc., and so on.

Surprisingly, the salty and sweet tofu brains here are available for free. Once diners are seated, the waiter will bring a pot of sweet soy milk to quench their thirst and quench their spicy needs. The tofu brain on the bar can be eaten by yourself, and those who like salted bean curd can scoop a spoonful of salty and spicy sauce, and those who like sweet bean curd can add some osmanthus nectar.

In addition to the bean curd dishes, the flame honeycomb coal, Sichuan-style chicken pot, and frog shrimp here are all worth trying. Braised fat sausages, taro crispy pork pot, pickled pepper shredded beef, and three fresh pot rice dishes are authentic home-cooked dishes. Egg fried glutinous ba, mash dumplings, Lao Zhaoshou, and pork belly noodles are all good dim sum.

Chuanweitang Sichuan Douhua has a total of 3 Sichuan restaurants in Shenzhen, and there is also a Sichuan Weitang smart hot pot on Dongyuan Road, which is mainly engaged in hot pot. The decoration of these 3 Sichuan restaurants is relatively simple, but clean and comfortable. Most of the clerks are eldest sisters and aunts, and they are very enthusiastic when they enter the door, and the food is served quickly under normal circumstances. However, during the peak dining hours on weekends, there may be problems such as service not keeping up or waiting time being too long, so it is recommended to call in advance for consultation. In addition, members of the store can enjoy preferential rates.