Shu Jiuxiang is an old Chengdu hot pot, and its "coming out" time is much earlier than the phenomenal brands of Da Longyi and Xiao Longkan, and currently has more than 70 branches in more than 20 cities across the country.
Shu Jiuxiang's butter pot is famous for its spicy taste, and the surface of the red soup is basically completely covered with chili peppers and Sichuan peppercorns, even if it has been modified to suit the tastes of Shanghai customers, but the spicy flavor is still prominent. Shu Jiuxiang insists on using a disposable butter pot bottom, the bottom of the pot is unpacked in front of diners, and the fried base has not been completely boiled after adding high temperature, and the rich fragrance has spread everywhere.
Nine spiced beef is a must-order dish, the sliced beef is large and thick, you don't need to cook it for too long, the beef floats to the soup noodle soup is the most suitable time, and the meat quality at this time is just right. Jiuxiang luncheon meat is also worth ordering, most of the luncheon meat in Shanghai hot pot restaurants is relatively mediocre, either too much starch or too tight meat, Shu Jiuxiang's luncheon meat is fat and lean, the meat is soft and smooth, and it is an authentic Chengdu taste. In addition to meat and vegetarian hot dishes, the store also provides well-known Sichuan snacks such as northern Sichuan jelly, husband and wife lung slices, Ye'er Ba, Longchaoshou, Zhongshui dumplings, brown sugar ice powder, etc., which are especially suitable for Sichuan customers to reminisce about the taste of their hometown. The disadvantage is that the production of Shu Jiuxiang is not stable enough, and the freshness of the dishes is not as good as that of other Chengdu hot pots, and occasionally customers will report that they have diarrhea after the meal.
Shu Jiuxiang has only one store in Shanghai, located on Yan'an West Road, and shares a room with Shunxing Sichuan cuisine. The second floor of the restaurant is the dining lobby, where all the hot pot tables are located, and the third floor is a special private room, mainly for Sichuan cuisine and a single table. The second floor is spacious and spacious, with a strong business atmosphere in black and white style, and the distance between the dining tables is spacious, and the dining atmosphere is relatively good. The service staff has a good attitude and is skilled in operation, but the manpower is limited, and one person needs to take care of several tables during peak hours, and the response speed will be reduced. The hot pot restaurant is far away from the subway station, it is recommended to take a taxi or drive to it, and the merchant can give a 3-hour parking coupon.
