It can be said that this is a hot pot restaurant that opened out of nostalgia. After opening the first store on Huangshi East Road, it became famous, and in less than three years, it has eight branches in Guangzhou, and it has developed rapidly. The founder, Peng Jingcan, insisted on the taste of Chongqing to the end, specifying the use of Chongqing Maowen pepper and Chaotianhong from the Yunnan-Guizhou Plateau, claiming that he did not seek to dump all sentient beings, but only to turn the public with spicy. Jiangshangcheng is dominated by a large iron pot with spicy red soup, mellow butter and spicy flavor, and you can forget about the boring clear soup pot base when you come here. There is no self-service oyster sauce and soy sauce sauce, only balsamic vinegar and minced onion and garlic on the oil plate, and the aroma of canned pure sesame oil makes people can't stop. When you come to Jiangshangcheng, it is recommended to forget about the "non-authentic" hot pot ingredients such as fat sheep and fat cow, and order goose intestines, waist slices, yellow throat, hairy tripe, pig brain, and duck blood, and enjoy the authentic Chongqing way of eating. After a refreshing and spicy taste, drink Chongqing special drinks such as Weiyi soybean milk, state-guest beer, Shancheng beer, or a pot of Laoyin tea in Shennongjia to remove spicy and oil. The wooden tables and long wooden benches in the store are simple and simple, and have a rough sense of ancient dock boatmen. The store is very spacious, and the location of Jiangshangcheng is not in the city center, so you don't have to wait for a seat when you arrive at the store. The processing of ingredients in each branch is uneven, among which the Huangshi main store produces the best, and the other branches are average. The service is generally good, if the location is convenient, it is a store that you can consider trying.