The name Pao Ge Wharf is full of the atmosphere of rivers and lakes. In Sichuan, the members of the elder brotherhood, one of the three major folk gangs in the late Qing Dynasty, were called Pao Ge, which means "with the son", and Chongqing hot pot was originally the extensive eating style of boatmen near the wharf, and the word "wharf" refers to the birthplace of this Chongqing hot pot.
As soon as I entered the gate of the Pao Ge Wharf, I saw the statue of Guan Erye at first sight, and I thought it was a very bold and unrestrained hot pot restaurant, but when I walked into the hall, I saw a different kind of slender elegance in the interior design. The store pays more attention to the dining environment, especially the Chuangye Road branch, almost every table in the hall is designed with a classical garden circular doorway, and there are three or two bamboos inserted next to the doorway, and the seat by the window is designed as a bamboo pavilion, which is very chic, so that diners have a quiet and peaceful mood.
Unlike Chengdu hot pot, Chongqing hot pot does not attach great importance to spices, but focuses on highlighting the mellow umami of butter. Jiugongge hot pot is used to divide time and heat, the middle grid has the highest temperature, suitable for scalding ingredients such as hairy belly duck intestines and other ingredients with an accurate scalding time to the second, and the cross grid is suitable for cooking ingredients within 10 minutes, such as meatballs and fish, short cooking can lock the original aroma of ingredients; The four compartments at the very edge have the lowest temperature, which is suitable for dishes that need to be cooked for a long time, such as brain flower and duck blood, and it is not easy to transfer the flavor of meat and vegetable shabu-shabu. The homemade liquor and rice wine in the store are the characteristics of Pao Ge Wharf, among which the rice wine is sweet, soft in taste, and more delicious.
What is unsatisfactory is that the store has few active services to customers, a slightly cold attitude, and a lack of management training. If you come to the restaurant to dine in the spring and summer off-season when there are fewer customers, you generally do not need to queue up, and friends who are short of time and do not want to wait can be considered.
