Liu Jiaxiang is a well-known Sichuan restaurant in Hangzhou, which was established as early as 1999 and has a group of loyal fans. Due to various reasons, Liu Jiaxiang closed his doors in 2011, causing many people to sigh, and it was not until 2016 that he reopened. Liu Jiaxiang brought a new spicy Sichuan cuisine to show his skills. In 2017, Liu Jiaxiang announced that he had hired a food development team to redevelop five classic flavors of crayfish, which attracted many diners.
The crayfish in the restaurant are all from Xuyi, Jiangsu, and the production area is directly from each branch every day. Liu Jiaxiang's kitchen team will carry out manual brushing, and there is no operation such as cutting the head and removing the shrimp line. There are 3 types of shrimp specifications, which are 2~4 gold, 4~6 money, and 7~9 money. There are more choices, but the individual is not large. Among them, the smallest crayfish is only used to make Liujia spicy crayfish, and the price is only 68 yuan per serving, which is very suitable for diners who love spicy food and want to try it.
The crayfish of 4~6 money and 7~9 yuan are "medium shrimp" and "prawns" respectively, except for spicy and egg yolk baked, only medium shrimp are available, and the remaining 4 flavors have two specifications. Liu Jiaxiang took into account his strong Sichuan restaurant attributes, and intimately provided half a choice for 4 flavors. In addition, there are three options: spicy, medium spicy, and heavy spicy.
We don't consider how the official recreated the 5 flavors of crayfish, just look at the actual performance of the dish. The fine Huadiao Ice Drunk Shrimp has medium shrimp specifications to choose from, which is somewhat confusing, and it is recommended that diners choose large shrimp specifications. The restaurant uses crayfish soaked and cooked in 10-year-old Huadiao wine, and the wine is fragrant into the meat, which is worthy of recognition. The spicy lobster only has the spicy taste of heavy spicy flavor that seeps into the shrimp meat, and the chef's taste control needs to be improved. Garlic lobster also has a lack of flavor.
Liu Jiaxiang Baida Garden flagship store is relatively better in terms of environment and dishes, and the attitude of the service staff is lukewarm, and the hands and feet are relatively nimble. There are three private rooms on the second floor, and there is no minimum charge. Service charge. There is no place to park in front of the restaurant, which is a little inconvenient.
