Master Xu Juyun is a well-known master of Hunan cuisine in the catering industry, who has cooked for many national leaders, and has both fame and strength. Xu Ye Chopped Pepper Fish Head Hunan Restaurant was founded by Mr. Cao Nanping, who took over the secret recipe of Master Xu's fish head, and currently has five branches in Shanghai. As a Hunan restaurant directly named after a famous chef, this young emerging restaurant does not seem to have insulted the name of the grandmaster of Hunan cuisine.

Xu Ye's chopped pepper fish head, the signature dish of Hunan Restaurant, chopped pepper fish head, is its main dish. The 8-kilogram Guinness Book of Records (headquartered in Shanghai Great World Guinness, Shanghai, China, non-Guinness) chopped pepper fish head must be booked in advance, and a deposit of 100 yuan is required, and only 3 dishes are available per day. When the food is served, the waiter will carry it out, beat the gongs and drums, and then deliver it to the guests' tables after a week, and the festive scene is quite interesting and ritualistic. Use chopsticks to peel off the fresh red pepper and the fish meat is tender and flavorful, and the taste is delicious and not fishy. Shrimp dumplings wrapped in spinach juice are surrounded by a circle of shrimp dumplings with a full filling and the fragrance of spinach, which can feast people's eyes and satisfy their taste buds at the same time.

Diners who didn't get an 8-pound fish head don't be disappointed, you can try the 4-pound chopped pepper fish head that is normally sold in the store. The restaurant uniformly uses a full pound of male silver carp from Qiandao Lake and Dongting Lake, and the chopped peppers used are not sloppy. insisted on boiling fresh peppers with camellia oil, coupled with the old peppers pickled in the sealed jar, the double taste combination created this "Hunan cuisine". The restaurant's method of steaming the fish face down and in turn in a bamboo basket is the first in Shanghai, which is more flavorful and convenient to eat, and will also have a faint fragrance of bamboo. The staff will guide diners to start eating from the part of the fish lip, and the best time to taste it is within 20 minutes.

In addition to this star dish with an order rate of 98%, authentic Hunan snacks have not been pulled down. The stinky tofu of the Fire Palace, fried in an iron pot specially transported from Hunan, has a strong smell and is full of crispy fragrance when you taste it. The indispensable brown sugar oil baba that Hunan villagers remember in their childhood is fragrant and sweet in the mouth, and the aftertaste is endless.

Xu Ye's chopped pepper fish head was officially stationed in Shanghai in 2016. The decoration of the shop mostly uses the palace-like style of emerald green and vermilion, which is full of luxury, sweeping away the public's impression of the low and vulgar Hunan restaurant. The ordering mode of the restaurant is similar to that of the Hunan Restaurant where he meets you, where diners choose bamboo sticks to order. Most of the service staff are young people full of vitality and enthusiasm. He has a high degree of familiarity with his own dishes, and can give professional answers to his questions. Several branches are not large in size, the interval is small, and the dining atmosphere is also lively and noisy. Diners who go to dine can first follow the restaurant's official account to receive a membership card package, and can enjoy discounts such as the point system.