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The choice of trust > Life Service List > Suzhou > Suzhou gourmet restaurant > Suzhou Hunan restaurant > Hexianghui (rainbow store) Updated: 2025-01-01
and Xianghui

Hexianghui (rainbow store)

Overall scoring
83
Word-of-mouth ratings
4.5
Popularity index
16671

and Xianghui - business reviews

Hexianghui is a Hunan cuisine brand that started in Nanjing, cooperated with Wangxiangyuan in Shanghai for a period of time in 2010, and later operated independently. Now the restaurant is a popular brand positioning of about 80 yuan per capita, but it is satisfactory in all aspects and cost-effective.

Hexianghui attaches great importance to the freshness of the brand, and has upgraded the restaurant environment twice in less than ten years, and the latest branch is located in the more high-end Golden Eagle International, which is decorated with pink peach blossom trees to distinguish it from the freshness of the Rainbow store.

Regardless of the setting, the food is the soul of a restaurant. The menu design of Hexianghui has put a lot of thought into it, 70% of which are spicy dishes, and the other 30% are non-spicy dishes, which better takes care of the taste of Suzhou people. Hunan cuisine is the core product, and the taste pursues "absolute authenticity", and it has not become "Hunan is not Hunan and Huaiyang is not Huaiyang" in order to cater to local habits.

The restaurant has high requirements for ingredients, stinky tofu, bacon, fragrant dried meat, glutinous rice and chopped pepper are all from Hunan, and they are long-term cooperative brand products. Secondly, Hunan chefs are all professional chefs from Hunan, their cooking skills are solid, sensitive to seasoning, and the heat control is more appropriate, which can really stimulate the deliciousness of the ingredients. The pepper sesame fish, which is not very favored in Hunan restaurants, is simmered in fish bone soup, and the thin and uniform fish is full of flavor, and the kitchen replaces the sauerkraut with crystal radish, so the whole dish is a lot more refreshing. Not only that, you can also taste the stinky tofu that can be compared to Changsha Wen Heyou, the Miao Ling chopped pepper fish head that is popular all over the country, the glutinous steamed pork ribs that are loved by all ages in Hunan, and the fried dried white pepper Youxian with a private cuisine. The dishes here are not as obvious as Xiangdang Youfan to cater to young people, nor are they as superficial as the positioning of the Zhuangjia Town, it can be seen that the restaurant knows more about the authentic food in Hunan, and presents them one by one at any cost, which is worthy of recognition.

For a small number of Huaiyang dishes, although they are not the big dishes in the Subang restaurant, the boss has also invited an experienced Huaiyang cuisine chef to not fool customers at all, such as boiled dried shreds, stir-fried dried reeds, Jiangnan millet baba, and Jinling Yangchun noodles, which may appear on the menu.

Another important aspect of the restaurant's quest for brand freshness is that the menu changes every season. In winter, we make black mutton stew in a casserole with Xiangxi characteristics, and in spring, guests may be allowed to taste the toon head in the south of the Yangtze River, and a small part of the dishes will be changed every season. For this price positioning, being able to serve the taste buds of customers in this way is relatively rare in Hunan restaurants. However, from the perspective of cost control, the amount of dishes is average, and some diners are a little worried. On the whole, if the kitchen can be more refined in the research and development of dishes and cooking, the restaurant will move to a higher level.

The service of Xianghui is also impeccable, especially in the Golden Eagle direct store, every waiter is professionally trained, the reception is orderly, calm and courteous, and can also be very flexible to respond to the individual needs of guests, pay attention to the needs of guests in a timely manner, and make people feel at home A good experience. The comfort of the environment is quite guaranteed, but unfortunately there are no private rooms in the Golden Eagle store at present.

According to the merchants, the Rainbow store has recently changed the owner, but the dishes are similar to the Golden Eagle restaurant, the chef is still the original team, there is no sign of decline in all aspects, and this store has a large box, guests who value privacy can give priority to this store.


and Xianghui - recommended dishes

Passion pepper sesame fish
The knife of the fresh fish slice is excellent and the thickness is uniform, so as not to destroy the firm texture of the fish meat, and it will never be broken. The richness of the soup comes from the freshness of the fish bones boiled for a long time and the right seasoning, and when the chopsticks are fished, the bottom dish turns out to be a sliced crispy radish. This dish is spicy and fragrant, and there is no sense of mixing at all, which is quite refreshing.
The wind blows the meat and stews it fragrant and dry
The meat is fragrant and juicy, and the taste is not like the usual smoked meat, and it tastes fragrant but not choking. The dried fragrant meat that is airlifted from Hunan on a regular basis has a firmer taste that is different from ordinary dried fragrant meat, and with the help of a little salty taste of the wind-blown meat, it is refreshing and does not feel too vegetarian. Since the menu changes seasonally, this dish may not be available all year round.
Lamb stew in a casserole
This is a winter dish of Hexianghui. The mutton is selected from Xiangxi black goat and boiled over high heat in broth to ensure the soft taste of mutton. Add green and red peppers, ginger slices, and tangerine peel to remove the flavor, so you don't need to worry about the smell of mutton. The lamb has a slightly spicy aftertaste, which is enough to make you want to come after eating it in the winter.
Other recommendations
Stinky tofu, fish head temptation, glutinous steamed pork ribs, white chili Youxian stir-fried fragrant dry, bacon vermicelli baby cabbage, grilled black fish, steamed eggs with clams, lemon fruit wood roast duck, Sichuan-style saliva chicken, Wuhan spicy duck head, Hunan boutique fried pork, grandmother's roasted pot, stone pot tomato brisket, Sichuan and Hunan hairy blood

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