Chengdu Baguo Buyi was established in 1996 and has been rooted in Hangzhou for several years. In the Hangzhou area, if Baguo Buyi retreats from the first throne, I am afraid that no one will dare to sit on it steadily.

Chengdu Baguo Buyi has won the titles of "Sichuan Famous Restaurant" and "Chinese Famous Restaurant", and has nearly 50 branches in Shanghai, Beijing, Chengdu and Shenzhen. In 2010, Baguo Buyi also entered the Chinese Food Street of the Shanghai World Expo as the only representative of Sichuan cuisine.

The menu of Baguo Buyi is very thick, the color pictures on each page are very clear, and the names of the dishes are very related to the pictures, which makes people very appetizing just by looking at the pictures. Fish dishes have long occupied an important place on the menu of Pakistani Buyi, with 200,000 servings sold in 2017 alone, this dish uses a plump silver carp head into the dish, the fish head is opened into two, and the surface is covered with a layer of red bell peppers, the color is bright and eye-catching, the fat content of the fish head is high, the fat is rich, the entrance is soft and warm, and the spiciness stimulates the taste buds. The black fish of cloth cloth sauerkraut is also the king of popularity, the kimchi is airlifted from Chengdu, the soup base is boiled with fish bones, pork bones and local chicken, and the farmer's handmade tofu is also added when stewing, and the tofu block that is slightly thick and has absorbed the juice is bitten while eating the sauerkraut fish, and the taste is richer. Kimchi crucian carp is a braised dish, made of deep-water crucian carp from Fuling, Chongqing, with kimchi supplemental flavor, and the fish body is fried and braised to make it. The fish skin is soft, full of sauce, tear a small mouth with chopsticks, the white fish meat shows mountain dew, taste a bite of soft and tender, dip it in the braised sauce to eat fresh and slightly spicy, it is the authentic Sichuan folk home taste.

With a strong kitchen, stir-frying is not a problem. The crispy sausage of the Three Gorges stone is a common dish, the pig intestine is processed cleanly, there is no fishy smell, the pot is stir-fried with Sichuan pepper and dried chili, the cut pork intestine curls up and blooms, the bite is crisp and refreshing, spicy and appetizing. Millet pepper fried small rooster is also a signboard, millet pepper is small and spicy, and the chicken cut into small dices is fried on high heat, the chicken volatilizes moisture during the frying process, the spicy taste of millet pepper wraps the chicken, and every bite is fresh and spicy. Of course, the raw fried bullfrog, the dried stir-fried beef in western Sichuan, and even the ingenious stir-fried crab with pork are all ideal flavors, and you can order them according to your favorite meat. The staple food is recommended to fry the meat with salt and salt, which is a small hamburger with Sichuan pork, which is eaten with salt and salt in the helmet to satisfy a full stomach.

There are a total of 5 branches in Hangzhou, stone carving, red lanterns, carved doors and windows of the Ming and Qing dynasties, New Year paintings, shadow puppets, and green cloth tents are the standard configuration of Baguo cloth decoration, and the antique environment is very in the atmosphere of tasting and eating Sichuan cuisine in Shu. Every night around 7 p.m., there is a face-changing performance in the store, and cheers come and go one after another. The waiters are very diligent and enthusiastic, the service is very measured, and the guests' requests can be responded to in a timely manner. Here, it's hard not to satisfy your Sichuan food stomach.