Crazy hot pot has been rooted in Hangzhou for four years, in terms of form alone, crazy hot pot may not be the most authentic Sichuan-style hot pot in Hangzhou, but if you combine the taste of the bottom of the pot, the quality of the dishes, the stability of the production and the service, it can be said that the crazy spicy is the first place.

Unlike other chains, where the production is centrally made, packaged and airlifted to the store, the insanely spicy base is stir-fried by an experienced hot pot stir-fry chef on the spot in the store. The bottom of the red soup pot is made of a variety of chili, peppercorns and spices, then stir-fried with bean paste, ginger and garlic and chicken essence, and finally mixed with hot red oil and butter. The crazy spicy Jiugongge all-red pot is the first choice of hot pot lovers, and the red soup pot on the table is mellow in oil, numb, spicy, and fragrant. The nine-square grid is the most common pot base in traditional Sichuan-Chongqing hot pot, and the design of the nine grids makes it more convenient to scald dishes: the center "hot grid" has the highest temperature, and can be put into goose intestines, hairy tripe, waist slices and other crispy and tender foods, which are cooked when hot; The fire power of the cross grid is slightly lower, and the food put in is mainly a variety of meats, meatballs and vegetarian dishes, and it is cooked slowly over medium heat; The temperature of the lattice at the very edge is low, which is perfect for soft dishes such as duck blood, brain flower, and tofu, which are cooked to taste. However, the Jiugongge all-red pot is spicy and spicy, and it is not suitable for dishes with strong oil absorption such as vegetable leaves.

Lao Ma hoof flower soup is a snack business card in Chengdu, mainly stewed with pig's trotters and kidney beans, after a long time of stewing pig's trotters are tender and glutinous, kidney beans are delicate and soft, has been deeply loved by Chengdu diners. In recent years, with the continuous expansion of Chengdu hot pot, the reputation of Lao Ma Hoi Hua has also increased, and many Sichuan-style hot pot restaurants have used it as the base of the clear soup pot. There is a whole pig's trotter in the base of the old mother's hoof flower soup produced by crazy spicy, which can be boiled with the hot pot for a while after being served, and then eaten, the taste is more soft and glutinous, and the hoof flower soup is delicious, whether it is directly drinking soup or boiling vegetables, it is quite good.

The self-service area has a rich variety of seasonings, such as garlic paste, sesame oil, oyster sauce, sesame sauce, hoisin sauce, sand tea sauce, and Lao Gan Ma. If you like the traditional way of eating Chongqing, you only need to add an appropriate amount of garlic paste to the sesame oil to make the most authentic Chongqing oil dish, if you feel too monotonous, you can also add a small amount of chopped green onions, coriander and oyster sauce to enhance the flavor; If you want to try the new way of eating in Chengdu, you can also add peanuts, chili oil, fermented bean curd and tempeh to make the taste more layered. In addition to a variety of seasonings, there are also side dishes, fruits, white fungus soup, and ice cream in the buffet area, and each person can order one to enjoy as much as you want.

Chengdu Sanbao contains fresh hairy tripe, fresh yellow throat and fresh goose intestines, several dishes are neatly arranged, and the shape and size of the ingredients are close to uniform, which shows the fineness of the handling of ingredients. These three dishes are the perfect pairing for Sichuan-style hot pot, and they are best used as the first ingredients to be added to the pot after the soup base boils. The texture of hairy tripe and goose intestine is thin, you can use chopsticks to blanch it in the pot, and after 10 seconds, the hairy belly and goose intestine will become curly; Yellow throat has a thick texture and should be boiled directly in a pot for about 3 minutes. After blanching, it can be eaten immediately after passing it in the oil dish, with elastic hairy belly, crispy yellow throat, and fat goose intestines, each food retains the taste of fresh ingredients themselves.

After eating appetizers such as hairy tripe and goose intestines, you can then boil fish, meat, slippery, balls, mushrooms and other dishes as the middle of the hot pot. Crazy spicy fish is a crazy and spicy signature dish, and the surface of the fish fillet is covered with a full layer of red peppers, and the formation is terrifying. Put the fish fillets into the pot and boil for 3-4 minutes, the high temperature of the hot pot will release the power of the chili pepper, the fish fillets are tender and delicious, and the spicy is quite enjoyable, however, this dish may be more suitable for tasting, and it will produce a greasy taste after eating two slices. After eating most of the dishes, when the hot pot comes to an end, the dishes with high starch content such as taro, yam and potatoes are finally put in, so as not to muddy the starch soup in the early stage and affect the taste of other hot dishes. After eating the hot vegetables, take a short rest, and then finish with a bowl of white fungus soup or fresh fruits, clear the oil and relieve the spicy, and the burden on the stomach will not be too great.

There are 3 branches in Hangzhou, and the decoration style of the branches is the same, with red lanterns hanging high, hollow screen partitions, antique tables and wide benches, and Sichuan opera masks painted on the walls, which is the most common Bashu style of Sichuan-style hot pot. The service staff of the restaurant are well-trained, have a strong sense of service, and will take the initiative to help customers adjust the fire and serve the food, and each table of customers can be treated warmly. Among the three branches, the Lakeside store has the longest opening hours and the largest customer flow, and there is an average waiting time of about 2 hours during peak hours.