The old wharf is a time-honored brand from Chengdu, the brand was founded in 2001, initially just a street shop, after more than ten years of efforts, since 2011, it has been ranked first in the turnover of Chengdu hot pot single restaurant for four consecutive years; By 2017, it ranked third among the top 100 hot pots in Sichuan Province, and currently has about 50 branches across the country.
The so-called slag-free pot bottom does not mean that there is no stir-fried material, but the stick bones, old chicken, old duck, star anise, chili pepper and butter are boiled together, and the aroma is leached, the bottom residue is filtered out, and only the butter is left for later use.
In the bottom of the pot served to the table, I only saw the selected bullet sea pepper and Hanyuan pepper, and the filtered butter and residue-free soup base were sealed in a bag, and it was ready to open. Each bag is about a pound of butter, and the pure red oil original small pot needs 4 bags of oil, while the original large pot will pour 5 bags, which is very sufficient. The residue-free bottom of the pot makes it more convenient to cook shabu-shabu, and customers don't have to pick the spice residue on the dish before eating. In order to satisfy the hot pot addiction of diners, the old pier also sells hot pot oil, in addition to tasting it in the store, you can also buy the bottom of the pot and make it homemade. In addition to the mandarin duck pot, there are also all-white pots and tomato pot bases, so those who can't eat spicy food can also try them.
The ingredients in the old pier are fresh and washed in multiple processes to ensure cleanliness and hygiene. The classic dishes that require the heat are marked with the blanching time on the menu, and the intimate thing is that most of the dishes are sold in large and small portions, and you can order more if the number of people is small. The oil dish is self-service and has a wide variety of dipping sauces, and the store also carefully provides five oil dish versions: original, authentic, fresh, heavy and super heavy, so that customers who don't know about Sichuan hot pot can also make more authentic and tasteful dipping dishes.
The variety of dishes is also a major feature of the old wharf, among which coral mushrooms and organic shiitake mushrooms served in whole pots are rarely seen in other houses. In addition to the classic hot pot shabu-shabu, the old wharf also brought more than a dozen authentic Chengdu snacks such as rabbit brains, crayfish, spicy crabs, and husband and wife lung slices, so that Sichuan people who are far away can also taste the authentic taste of their hometown.
The old wharf is a restaurant-style hot pot restaurant, with one or two floors, the hall is clean and spacious, the layout is more transparent, and it is very suitable for inviting guests to dinner. After eating, you can go to the deflavoring machine in the lobby on the first floor, stand in front of the machine for 5 seconds, and the smell of hot pot on your body can be removed. This restaurant is usually crowded during dinner times, so if you want to avoid waiting for a table, you should call at least half a day in advance on weekends and during peak dining periods. In addition, for customers who drive, it is more convenient to park near the old pier, and the store offers a 4-hour free parking ticket.
