Sichuan Weiguan is the oldest local hot pot brand in Hangzhou, and its first restaurant opened in 1996 on Fengqi Road, serving a variety of Sichuan dishes in addition to hot pot.

Originally, there were only four pot bases: red soup, bone broth, mushroom soup and tomato, but in 2018, the restaurant launched a crayfish pot base, which was sought after by many diners. The crayfish fried in hot pot red oil is spicy and flavorful, and after eating the crayfish, directly pour the base material into the broth as the bottom of the hot pot and start scalding, eating two in one pot, which solves the distress of many diners choosing one of the two hot pot crayfish. When stir-frying crayfish, the chef puts a lot of cucumbers and potatoes in the pot, and it is best to eat both dishes before adding soup, otherwise the taste and texture will be greatly reduced after cooking with soup. Although the bottom of the red oil pot of Sichuan Weiguan is also made of butter, the oil aroma is obviously not as spicy as that of Yurong Mansion, only a thin layer of butter floats on the bottom surface of the pot, and the numbness and spicinessness are also slightly insufficient, and the diners in Sichuan and Chongqing should not be enjoyable enough to eat.

Unlike the best fresh hairy tripe in many hot pot restaurants, the Sichuan flavor concept uses green hairy tripe. The difference is that fresh hairy tripe is a fresh hairy tripe that washes the mucus and scrapes off the coarse membrane after being cut, while green hairy tripe uses proteolytic enzymes to hydrolyze and tender the protein in the hairy tripe. After blanching, the proteolytic enzymes in the green hairy tripe are inactive, so the taste is more crispy and tender than that of the fresh hairy tripe. Ximeng Fat Mutton has been the main dish of Sichuan Weiguan for many years, and all the beef and mutton in the store are purchased directly from the Xilin Gol Prairie, and the quality is excellent. The fat and lean meat of the mutton slices are evenly mixed, and the marbling pattern can be clearly seen, and the entrance is delicious and oily, without any fishy smell. The shape of farmhouse tofu is relatively unique, a square of white tofu is placed in the wooden mold, the mold looks exactly the same as the pressing container when ordering tofu at home, which gives people the illusion that this is just grinded, the white tofu is rich in pores, the bean fragrance is rich, and it is not easy to cook rotten after entering the pot, but the more it is cooked, the more flavorful.

Sichuan Weiguan has opened 11 branches in Hangzhou, but the management level seems to be a little unable to keep up, and the health situation of some stores is more worrying. It can be seen that although Sichuan Weiguan is an old hot pot restaurant, there is still a lot of room for improvement.

The Chuanyue 1996 flagship store located on Qingchun Road has a strong Sichuan-Chongqing atmosphere, and the exaggerated stilted building shape is like an old-fashioned residential building by the Jialing River in Chongqing; The Fengqi Road store, which has the longest business hours, is splendid, and several large crystal lamps illuminate the lobby exceptionally brightly; The West Lake Cultural Square store is surrounded by greenery and full of life, and each branch has a different theme style. There will be a certain gap in the freshness and service of dishes between different branches, so it is best to choose stores located in popular business districts such as Qingchun Road, Fengqi Road, and West Lake Square when dining. What is more unfriendly is that the table in the lobby of Sichuan Weiguan is compact, and almost every store has the problem of crowded dining space, in addition, when ordering, disinfectant towels are ordered by default according to the number of diners, even if customers do not use them, they will be charged 2 yuan/person towel fee.