Yingshui Hibiscus is a chain restaurant brand from the mainland, which belongs to the Sichuan cuisine group "Xinxianghui". Founded in 2006, Xin Xiang Hui now has six food and beverage brands, with dozens of branches around the world. Yingshui Hibiscus currently has stores in Beijing, Shanghai, Xi'an and Hong Kong, among which Hong Kong has the best environment and the highest per capita.
Yingshui Hibiscus focuses on exquisite Chengdu cuisine, which meets the definition of delicacy in terms of dish design and plating. In the research and development of new dishes, Yingshui Hibiscus invited Sichuan cuisine master Chen Boming to participate in it. Chen Boming, a Sichuan culinary chef and a special guest master of Sichuan cuisine for A Bite of China, agrees with Yingshui Hibiscus: Sichuan cuisine needs to be constantly innovated to adapt to the pace of modern catering.
Chengdu cuisine, also known as Chengdu official cuisine, is one of the important genres of Sichuan cuisine. Compared with other Sichuan cuisine genres, Chengdu cuisine is more mediocre in terms of seasoning, and the addition of chili pepper and Sichuan pepper is more gentle, so the overall taste performance is outstanding. The exquisite presentation is fully displayed in the dish of "zucchini". The shredded zucchini is wound in a neat and orderly manner, quite shaped, and the bottom of the plate is a prepared sauce, and the shredded zucchini is broken up with chopsticks when eating, mixed with the sauce and eaten. The taste is sweet and sour and slightly spicy, which is suitable for appetizing. On the basis of the traditional Bangbang Chicken, using the skills of the old Beijing candy blowers, the red oil sauce made of a variety of chili peppers is put into the cone-shaped sugar skin ball, which is very exquisite. To eat, you need to crush the sugar balls to mix the sauce with the chicken, and add the sweetness of the crushed sugar flakes to it. The signature dish of the Hibiscus is the red rice of Lugu Lake soaked in shrimp paste, which is made of red rice and shrimp from Lugu Lake in Sichuan.
The menu of Yingshui Hibiscus includes both a la carte and set menus, which are divided into appetizers, main dishes, desserts, etc., and the prices range from HKD600 to HKD1000. The prices of the mainland stores are far from those in Hong Kong, and the price of the same dish is often more than twice as high as that of the mainland branches. The per capita spending of mainland stores is generally around RMB100, while Hong Kong stores can be as high as HKD500 or more. Of course, this is also closely related to the rent and price of shops in Hong Kong.
Opened in early 2018, Reflection Water Fleur Hong Kong is located in the newly opened OTE area of Hong Kong's largest shopping mall, with a view of Victoria Harbour and an extremely sophisticated and elegant environment. It is not surprising that restaurant service suffers from the common problems of Hong Kong's service industry, which is treated differently and is not very sincere.
