Spicy temptation is no stranger to most Beijing foodies, and "Ma Xiao" is the signature that Spicy Temptation has focused on building in recent years. Founded in 2002, Spicy Temptation is a well-known chain restaurant specializing in classic Sichuan dishes such as boiled fish and Mao Xuewang. In 2014, the group bet on crayfish, supported the stores of Ma Xiao signboard, upgraded some old stores accordingly, and launched online Ma Xiao takeaway in the same year, which was praised by the market. "White gills are clean shrimp" is Ma Xiao's confidence in his own products. As a large-scale enterprise, Maxiao has a mature supply chain management model. As we all know, the seasonality of crayfish is very obvious, the frozen crayfish sold in winter generally have the situation of falling off the pincers, and the taste will also be doughy, and the weaker restaurants will choose seasonal transformation, and the main crab or hot pot in winter. In order to ensure the quality of crayfish in winter, Ma Xiao has set up special breeding bases in Hainan, Yunnan and other places, not only that, but in 2017, Ma Xiao set up a fishing base in Naivasha Lake, the only freshwater lake in Kenya, Africa. Due to Kenya's location in the tropics and the good environment around Lake Naiva, there is a stable supply of crayfish throughout the year, and the finished product is large and of high quality. When it comes to Maxiao, how can you not mention their spicy crayfish. Before you even eat it, the dishes have a mouth-watering aroma. It is worth mentioning that Ma Xiao generally cuts off the tip of the shrimp and picks out the stomach pouch to avoid accidental eating by new customers, and the sauce will also add more flavor. Shaved open the shell of the shrimp head, aim at the shrimp yellow and bite down, and the sweet and full shrimp fragrance will not dissipate for a long time. At this time, hold the shrimp tail and gently turn the shrimp meat, the shrimp body can be well separated from the shrimp shell, and the freshness is also confirmed. At this time, remove the shrimp line, eat in one bite, have a strong sense of layering, and the sweet and delicious comfort spreads in the mouth. Thirteen spiced boutique crayfish is also quite flavorful and worth recommending. "Thirteen incense", also known as Shiquan incense, refers to 13 kinds of spices with their own distinctive fragrances, including aster, sand kernel, nutmeg, cinnamon, cloves, Sichuan pepper, large ingredients, cumin, wood, angelica, sannai, ginger, dry ginger, etc. But there are dozens of spices really used, which makes the thirteen spiced crayfish have a stronger sense of layering, and the slight spicy taste will not irritate the tongue, which is suitable for diners who don't like spicy food. Garlic crayfish is more tolerant, thick garlic wraps on it, garlic is full of mouth, salty and slightly sweet, but there is no garlic fragrance in the mouth after eating, which naturally avoids embarrassment. In addition to crayfish, boiled fish, Mao Xuewang boutique fat beef bone marrow, etc. are also small signature dishes. The boiled fish is spicy and fragrant, melts in the mouth, and has been praised by many customers. Mao Xuewang high-quality fat beef bone marrow soup is red and bright, spicy and fragrant, and has a strong and mellow taste, which is worth a try. Maxiao's Xinzhongguan store, Xizhimen store, Wudaokou store, and Chaoyang Joy City store adopt a MUJI-like decoration style. The walls are mainly beige and light coffee colors, and the dining tables and storage cabinets are almost all wood colors, with denim sofas and light coffee loose hemp clerk clothes, under the warm yellow light, showing a leisurely atmosphere. Officials say that this style can make the stressed urban youth feel more relaxed when dining. The dark style of the red leather sofa with black marble table used by most of the other restaurants is not too distinctive, so the first few branches are more recommended. Xinzhongguandian is the one with the highest sales volume among the stores under Mala Temptation in Haidian District, and its ping-to-efficiency ratio is among the best in Beijing's restaurants. There are free melon seeds, fruits, and drinks in the queue at the entrance of the restaurant. The quality of service is also on par with Haidilao. The gloves provided are available in two sizes, one large and one small, which are more user-friendly. The shortcomings are also obvious, the two-person table will appear too small when ordering a lot of food, and the chairs are very heavy, which is not easy to move. When the customer flow in the store is large, the service quality of Ma Xiao will also decline significantly. Ma crayfish takeaway is also good. In order to ensure the quality, whether it is a store or a takeaway, the crayfish that Ma Xiao can't sell every day will report losses, "I would rather report the loss than estimate it". In terms of service, Ma Xiao takeaway can be delivered within 1-1.5 hours. The materials that accompany the meal are even more meticulous, including different disinfectant wipes before and after the meal, disposable gloves, as well as aprons, disposable tablecloths, shrimp eating strategies, etc., which are very intimate. Diners can also eat high-quality crayfish while they are busy.