Don't get me wrong, this Sichuan hall has nothing to do with the new Sichuan restaurant "Sichuan Hall" in the Dragon Claw Tree Hotel, which specializes in high-end Sichuan cuisine in Sanyuanqiao, which is perfect for business banquets. Since it focuses on expensive dishes, it is different from ordinary Sichuan restaurants in terms of ingredients. The restaurant was rated as a health A-level unit, which is relatively rare in Sichuan restaurants. The "Mao Blood King" in the menu is only one word different from the Mao Xuewang we are familiar with, but it is very different. This dish uses high-end ingredients such as abalone, sea cucumber segments, and squid rolls, and uses the traditional Mao Xuewang method, but its value has skyrocketed, and it is eye-catching when eaten. The food here does not rely on a large number of spices to enhance the flavor, but focuses on highlighting the original flavor of the ingredients, and the seasoning is more restrained, and the probability of stepping on thunder is low. Double Pepper Steamed East Star Spotted uses fresh sesame pepper and fresh chili pepper into the dish, which is more effective, because these two ingredients are very flavorful, and it is easy to cover up the deliciousness of the fish if you are not careful, and the essence of the seasoning is to highlight the taste of the ingredients rather than cover up, and the Sichuan Hall has a good grasp of this. Sichuan-style roasted sea cucumber is also a decent serving, and sea cucumber is the most difficult to taste, so it is easy to overseason, but this dish has also won a lot of praise. Of course, the Sichuan Guild Hall does not only make hard dishes and expensive dishes, but also makes classic dishes just as brilliantly. The signature eel, braised cinnamon fish, and spicy chicken have a good grasp of the ingredients and flavor type; Husband and wife lung slices, mapo tofu, and kung pao shrimp balls also remained stable. In addition, in order to cater to the popular taste, there are also non-spicy Cantonese dishes in the menu, such as shrimp vermicelli pot and ginger fungus, which are all made to the level they deserve. Sichuan Hall has branches in Beijing, Xi'an and Xinjiang. Among them, this branch in Beijing has highlighted its style from the façade, entering from the fully automatic glass door, the large lotus stone carvings come into view, the waiters are all Sichuanese, and the store manager holds meetings in Sichuan every day. The décor of the restaurant is elegant and beautiful, and the hall is decorated with flowers that change regularly. The restaurant occupies 4 floors, the first floor is dominated by scattered seats in the hall, and the upstairs are basically private rooms, and the private rooms are very comfortable and very private. The overall temperament and image of the waiter are good, the service is professional and thoughtful, and the additional 15% service charge is not excessive. Because there are enough seats, there is no need to wait for a seat, but the scattered seats on the first floor are relatively tight on holidays. You can bring your own drinks and parking is free for your meal.