Shu Daxia is also an authentic Chengdu hot pot, but the development momentum is far less than that of Xiaolongkan and Dalongyi, and it only opened its first store in Suzhou in early 2018.
The bottom of the red soup pot of Shu Daxia is mainly made of Henan Mantianxing pepper and Hanyuan pepper, Henan Mantianxing pepper spicy, fragrant, and color are more comprehensive, not as spicy as Chaotian pepper, and there is no fresh red pepper fragrance of Erjingtiao, so it will not be as spicy as Dalongyi's spicy choking taste; Hanyuan peppercorns are large and oily, and although the hemp flavor is mellow, it is not as strong as Jinyang green peppercorns and Jiangjin nine-leaf green peppercorns, so it will not make people feel excessive pepper numbness. However, the amount of butter at the bottom of the pot is limited, and the body thickness and grease aroma of the bottom of the pot are slightly weaker than that of the bottom of the Xiaolongkan pot. In addition to mushroom soup and tomato soup, there is also a health soup pot bottom, which is made of tomatoes, wolfberries and red dates added to the bone broth, and the taste is actually the same as the bottom of the ordinary bone broth pot.
At the beginning of the opening of the Suzhou store, the store also served only two classic Sichuan flavors, sesame oil dish and farmhouse dry dish, but because many customers complained that there were too few seasonings, the store has now added a variety of sauces such as beef sauce, Lao Gan Ma, tempeh sauce, mushroom sauce, sesame sauce and so on. In addition to sauces, there are also snacks such as sour radish, kelp, and fruits in the buffet area, which diners can take by themselves.
One handsome nine will be the treasure of Shu Daxia Town Store, of which "one handsome" is the signature cauliflower thousand bones. Hua Qiangu uses one finger ribs, which have been marinated in a secret sauce for 4 hours in advance, and the ribs on the table are completely soaked in chili oil, the color is bright red and oily, and they are boiled in a hot pot for 12 minutes. The big knife liver slice is to use a bamboo pole to hang the pork liver slice in the air, the appearance is like the back flag of the military general in the opera, the pork liver slice is thin and neat, and it only needs to be scalded for about 10 seconds to get out of the pot, and it is dipped in a layer of dried chili noodles when eating, and the taste is more domineering.
Guifei beef is a favorite dish of Suzhou diners, fresh beef is soaked in milk for two minutes before being boiled, and the beef is tender and delicious, with a hint of sweetness and milky flavor. Although the taste of the crispy pork inside is not much different from other hot pot restaurants, the heating method maintains the temperature of the crispy meat well, which is suitable for diners who love fried crispy meat.
The internal environment is also one of the characteristics of Shu Daxia. Each store is a unified Jianghu style, gilt blue background plaque hangs high, the wall is painted with martial arts characters in many places, and the interior of the store is dominated by scimitars and weapons, which is flamboyant and bold, which is very close to the name of the store. The service staff is polite and thoughtful, ordering, serving, and removing dishes in a timely manner, and can also help customers with dishes if they need them. The Shiquan Street store has a superior geographical location and convenient transportation, and there is a parking lot behind the hot pot restaurant, and the merchant will give a parking coupon at the end of the meal.
