Shu Jiuxiang is very well-known in Chengdu. At present, it has more than 70 branches, distributed in more than 20 cities across the country, and many stars such as Fan Bingbing, Feng Shaofeng, Zhang Jike, and Han Han have visited. In Guangzhou, Shu Jiuxiang is famous for its strong aroma at the bottom of the pot. Sichuan hot pot is slightly softer than Chongqing hot pot, but Shu Jiuxiang butter pot has more peppercorns, more butter, and more chili peppers, and the numb and spicy flavors are quite outstanding. The broth is fused with the base, and the rich but not choking aroma is better than the popular hot pots such as Xiaolongkan, Dalongyi, and Yuan Laosi. Shu Jiuxiang insisted on using the bottom of the disposable butter pot, unpacking it in front of the diners, boiling and foaming at the beginning, and it was not greasy to eat, and the butter returned to clarity after turning off the heat for five minutes. If you need to take into account the taste of many people, butter mandarin duck pot is the first choice. The selection and processing of Shu Jiuxiang's dishes are more particular. The best fresh hairy tripe is not specially treated, and the color of each piece of hairy belly is different, thin and brittle. Royal No. 1 Fat Beef is also a must-order signboard when entering the store, the British hornless beef has a good marbling pattern, and the entrance is slag and the beef flavor is strong. Poly Zhonghui No. 1 also has a large freezer at the entrance to display beef, mutton and hairy tripe to diners. Some diners find the melale-feuille belly more unexpected than the best fresh hairy belly, with a great crispy texture. Nine-foot fresh goose intestines, nine-spiced mille-feuille belly, and kung fu fresh shrimp slippery are also must-order meat dishes. The vegetarian dishes are also good, and the kung fu nine-spiced black tofu is made by the kitchen of each branch on the same day, and the shabu not only absorbs the spicy spicy at the bottom of the pot, but also has the fragrance of sesame seeds and black beans in the mouth, which is worth a try. The best kombu is the thick part of the seaweed, and it is very enjoyable to eat. The bamboo shoots are dried by electric roasting and treated without sulfur, which is reassuring and the original flavor of the ingredients can be preserved. The environment of Shu Jiuxiang is generous and elegant, with a slight embellishment on the wall, which is quite modern, and has a reputation in the Sichuan pot industry. Each table is spaced widely, so even during the peak dinner queue, there will be no noise from most popular restaurants, and there is no sense of oppression, so you can go out refreshed. The waiters are well-trained and enthusiastic. The layout of Xingshenghui No. 2 store is a bit special, and its Niuman Shuang Belly Fresh Beef Hot Pot is merged, and it needs to go inside to be the dining area of Shu Jiuxiang, with non-wooden tables and chairs, and the store environment and service are slightly inferior, but there is no difference in taste and ingredients. It is very likely that the large-scale road repair is currently underway around the area, and the flow of people is drastically reduced, resulting in the ingredients not being fresh, and the project will last for about half a year, and it is not recommended to eat at this branch for the time being. From this, it can also be seen that Shu Jiuxiang's management of the branch is not mature and perfect.