Shu Daxia has developed rapidly, with more than 70 branches since 2015. In Chengdu, the local fame is relatively large, and at the premiere of "The Ferryman", Tony Leung, Wong Kar-wai and others ate this hot pot, and there is currently only one branch of Xingshenghui in Guangzhou. The decoration and presentation style is the biggest feature of Shu Daxia. The walls are painted with "Tianlong Babu", the scimitar is hung, the "dragon head" is carved on the utensils, the shrimp slides out of the "Tai Chi Bagua Diagram", the big knife liver piece is shaped like the back flag in the opera, and even some dishes, tables and chairs are customized, and the bold cultural elements of the rivers and lakes create a unique dining atmosphere, which is quite the atmosphere of Chen Kun's "Hot Pot Hero". The taste of Daxia butter red pot is futile, spicy and strong, relatively fragrant, and you don't feel dry after eating it for a long time. Hua Qiangu is a golden signature dish, selected farmhouse pig, only the ribs are left, about one finger long, marinated in the secret sauce for 4 hours, ruddy and transparent, spicy and flavorful, put in the hot pot and cook for 12 minutes, and then use red oil to wrap it, the meat is tender and juicy, there is no tearing feeling of dragging mud and water, and the taste of firing or stewing is completely different, it belongs to the store must eat. The spicy beef signed by the hero, and the shrimp that is half spicy and half not spicy are all dishes that you can't go wrong with ordering. The space between the tables is large, the dining is comfortable, and most of the dinner peaks have to wait for seats, and it is located in the city center, which is a Sichuan-style hot pot restaurant worth considering.