Spicy Dodo is an Internet celebrity restaurant in Hangzhou Sichuan-style hot pot, and the "Pu'er Tea Pot Bottom" that was once popular in Hangzhou comes from Spicy Dodo.
The boss of the spicy Duoduo, Luo Yong, is from Chengdu, and the well-known Sichuan Dao Kidnapper Fish in Chengdu is from him. The bottom of the spicy pot is the authentic Chengdu taste, the bottom of the red soup pot is fried and boiled with Shizhu chili, Hanyuan pepper and butter, and the oil is mellow, and the color of the bottom of the whole pot is dark, unlike the bright red bottom of the pot with the big dragon yi, the bottom of the pot is full of stamina, and it will not be too bitter and salty to eat it later. According to the spiciness, the restaurant is divided into four types: Hangzhou spicy, slightly spicy, medium spicy and Chengdu spicy, and the spiciness of Hangzhou spicy is basically the same as that of Brother Laoguan, and the slight spicy is close to the medium spicy degree of other hot pots. Like the elder brother, Spicy Dodo has also been a little bit of a pot bottom activity for 4 bullfrogs for a long time, and the price is favorable.
The bottom of the Pu'er tea pot is a representative work of spicy dodo, and many first-time customers come to the store because of this. There are many old-school hot pot restaurants in Sichuan and Chongqing that love to use Lao Yin tea as the bottom of the pot, hoping to neutralize the heat and hotness of the hot pot. The soup at the bottom of the pot is light and has a faint aroma of Pu'er tea after boiling, and diners can put in green vegetables and mushrooms for a better taste match, while offal, meat and slippery dishes are not recommended. What is slightly lacking is that the bottom of the Pu'er tea pot is directly boiled with loose tea leaves, and the tea leaves will be directly attached to the surface of the food when boiled, and customers have one more step to "pick the tea leaves" before eating. The Pu'er tea pot base is full of creativity and is suitable for early customers, but the store's so-called "Pu'er pot bottom weight loss, fat reduction, anti-aging" slogan is best ignored.
All dishes in the restaurant are placed in the form of plates in the à la carte area, which are self-selected by diners, and the price of the dishes is distinguished by the color of the plate, and the price is the same if the plate color is the same. It should be noted that the number marked on the plate is not the unit price of the dish, but only as a price differentiation, the larger the number, the more expensive the price, the minimum number 1 dish price is 5 yuan / serving, the maximum number 16 dish price is 48 yuan / serving. Next to the à la carte area is the spice buffet area, which offers a variety of sauces, side dishes, fruits, and free brown sugar ice powder and ice cream.
The quality of the silver carp head is good, the silver carp from Qiandao Lake is big and tender, and the unique geographical advantages of Hangzhou also ensure the freshness of this dish. Coriander beef is a must-order for coriander lovers, with a cluster of green coriander wrapped in each slice of beef, and the two flavors permeate each other, giving the beef a tough mouthfeel. Cucumber slices are different from the regular cylindrical way of eating, and the spicy cucumbers are cut into thin slices and soaked in the pan for a few seconds to achieve just the right amount of crispness. The cheese fish balls have a sweet taste, full of cheese inside, bursting pulp and drawing feeling, but the fish balls have too much starch and poor elasticity. From the actual point of view, the variety of dishes is not much different from other hot pot restaurants, but the freshness and fineness of the dishes may not be as good as those of other chain brands, and the price is affordable, and the restaurant will launch various discount activities from time to time.
The spicy environment is unique, the black nightclub style makes the restaurant dimly lit, but the various LED lights interspersed on the wall are cool with science and technology. At the front of the hall is a central stage, where bands often perform, especially in the evenings. The level of service staff is good, and the needs of customers can be met in a timely manner, but the occasional mosquito flies over the ordering area and tables, which will have a certain impact on the dining experience.
