In the third year of Xuantong, the party lords in Chengdu competed with each other, and the major businessmen and nobles invited Jiang Tao, a famous chef in eastern Sichuan, to hold a banquet in order to seek peace. His hot pot banquet finally made everyone reconcile with the wine, and the reputation of "heroic pot" has been passed down to this day. Later generations Jiang Hailang developed it into a hot pot brand, which is more famous in Chengdu. At the premiere of "The Ferryman", Tony Leung, Wong Kar-wai and others ate Shu Daxia. At present, there is only one branch in Dawanglu in Beijing, and compared with Xiaolongkan, which entered the market in the same period, Shu Daxia seems to be more calm. The decoration and plating style of the rivers and lakes is the biggest highlight of Shu Daxia. The walls are painted with "Tianlong Babu", the scimitars are hung, the utensils are carved "dragon heads", the shrimp slides out of the "Tai Chi Bagua Diagram", the big knife liver slices are shaped like back flags, and even some dishes, tables and chairs, and vertical paper menus are customized, all of which are bold cultural elements of the rivers and lakes, and the unique dining atmosphere is reminiscent of Chen Kun's "Hot Pot Hero". The butter red pot of Beijing Shu Daxia has been slightly improved in terms of spiciness, and some old Chengdu diners lament that it is not enjoyable enough. Although it is not as authentic as Xiaolongkan, the spicy taste is good, and you don't feel dry after eating for a long time, and if you want to appreciate the style of Sichuan hot pot in Beijing, Shu Daxia is a good choice. Hua Qiangu is a signature dish, a selection of farmhouse pigs, only the ribs, about a finger long, marinated in the secret sauce for 4 hours, ruddy and transparent, spicy and flavorful, boiled in a hot pot for 12 minutes, and then wrapped in red oil, the meat is tender and juicy, without the tearing feeling of dragging mud and water, and the taste is completely different from that of firing or stewing. The spicy beef named Daxia Shangshang is also secretly marinated, but the portion is smaller. Dadao liver slices, Tai Chi shrimp slippery, and chaise beef are all dishes that have both ornamental shape and taste. In addition to the traditional hairy tripe and other hot pot standard dishes, the homemade kiwi flavored wheat extract also brings a little surprise. The service of the Beijing store is still not very good, the young waiter has an average attitude, some don't know what to ask, and the experienced sisters are good. There is no parking space in front of the store, next to the subway, it is more convenient to choose public transportation. The queue at the hotel is long, so it is recommended to arrange the time reasonably.