Hangzhou's two new Boiling Fish Towns are franchised brands under Beijing Boiling Fish Township Catering Co., Ltd., which specialize in traditional home-cooked Sichuan cuisine and Chongqing-style cuisine.

Beijing's first boiling fish town was established on September 19, 1999, when it was only a small shop covering an area of 148 square meters. The restaurant started out as a poached fish, and business has not been doing much. In the second year, the owner Yang Zhan improved the taste of the dishes and lowered the overall spiciness, which was readily accepted by everyone, and since then Boiling Fish Town has become an instant hit, thus opening a number of branches.

Although it is a franchise store, the new boiling fish town has its own set of control over the dishes and restaurant policies. The strength of the kitchen team should not be underestimated, and many employees in the front hall are from Sichuan and Chongqing. The restaurant has a strict process from the procurement of raw materials, primary processing to the delivery of dishes. It is no secret that the origin and raw material specifications are purchased according to the requirements, and the cutting vegetables should also be unified in thickness and shape, and the side dishes should be fried in the pot when the weight is up to standard, and the severity of the standard determines the stability of the dishes. As for bacon, sausages, and kimchi, the requirements for stable taste are very high, and diners will know it when they taste it. Therefore, the group built its own factory in Chongqing to produce the above ingredients, and spices such as peppercorns and chili peppers were naturally purchased from Chongqing.

There are many signature dishes in Hangzhou's new boiling fish town, which are basically the same as those produced by the Beijing direct store. Among them, the boiling gluttonous frog and the boiled fish are called the boiling duo, and a total of 2 million copies have been sold so far, which is spicy and enjoyable, and almost every table must be ordered; A total of 700,000 copies of the boiling fragrant chicken pot have been sold, combining steaming and urn roasting, and the finished dish is golden in color, fragrant in skin and tender in meat; The sales of spicy hooves, hairy blood, spicy crabs, and ginger frogs are also considerable. Boiled is also a major feature of the restaurant, prawns, fat sausages, plum meat, liver slices, duck blood vermicelli can be boiled, customers can choose according to their taste.

The Chongqing flavor in the menu is also very appealing. Qiu'er chicken soup from the Liberation Monument, pickled pepper yellow throat from Jiulongpo, boiled taro with green vegetables from Beibei, stir-fried liver waist with pickled pepper from Banan, and old tofu from Tai'an in Tongnan are all authentic and delicious. Pepper mushrooms, sesame duck blood, and steamed old bacon with dried bean curd are also dishes that are not easy to eat elsewhere.

Hangzhou's two new boiling fish towns are more careful in terms of decoration, with four-person sofa seats, round tables arranged in different areas, metal hollow fish scale partitions to divide the hall into several areas, and the distance between tables is also spacious, allowing people to talk comfortably. The meal is lively, the business is very prosperous, the order is fast, and the service attitude is as good as ever. The private room is divided into windowed and windowless, and the low consumption also changes according to the size of the private room, such as the packaging room for 16-18 people on Wulin Road has a low consumption of 2,000 yuan. You can bring your own drinks, and you generally don't need to wait for a table, but private rooms are in demand, so it is recommended to book a table in advance.