Chuanxi Bazi, also from Chengdu, was founded earlier than Da Longyi and Xiao Longkan, but it is not as well-known as the latter two in Suzhou, and currently has only three branches in the city.
Compared with other Sichuan-style hot pots, the bottom of the pot in Sichuan West Bazi is much simpler, and the bottom of the red soup pot only has several important materials such as butter, clear oil, chili, pepper, and watercress, and there are no other spices in the base, so the taste of the bottom of the pot is relatively monotonous, and it is not as rich in flavor as other hot pots. The red soup pot has a butter pot and a clear oil pot, the butter is mellow, the clear oil and gas properties are relatively soft, and there is also a Sichuan old cannon pot bottom in the store, which is made of 3 catties of butter, and the amount of pepper and pepper in the base is more than 2 times that of the ordinary butter pot, which is spicy and mellow, and is deeply loved by customers in Sichuan and Chongqing. In addition to mushroom soup and tomatoes, there is also a coarse grain bone broth, and the soup base has a lot of corn in it, which can be eaten directly after cooking, and the soup base also has a hint of corn sweetness.
The hot dishes of Sichuan West Bazi are placed in the ordering area in the form of plates, selected by the diners by themselves, the price of the dishes is distinguished by the color of the plate, the price is the same if the color of the plate is the same, and the price of all dishes is between 6-38 yuan, which is cost-effective. Next to the à la carte area is the spice buffet area, which offers a variety of sauces, side dishes, fruits, and free brown sugar ice powder and ice cream.
The upper brain fat cow uses the back meat of the cow, because the position is close to the head, so it is called the upper brain, and its meat fat is fat but not greasy, and it is a good food shabu. The beef on the table is neatly arranged, and each slice of beef has a marbling pattern formed by fat, and the meat is tender after being blanched, and it is almost a must-order on the table. Spicy beef is also a favorite of diners, and each slice of beef is covered with bright red chili noodles and green green peppers, and the spicy flavor spreads in the mouth as soon as you bite into it. Another signature dish, spicy pork ribs, is not recommended to be ordered, the pork ribs are of average quality, and the meat is dry after boiling, which is easy to stuff teeth.
After eating a few spicy dishes, you can order a sweet bean curd to relieve the burden on your stomach. The bean curd is smooth and delicate, and there are many red beans, peanuts and taro balls on the noodles, and it is rare that the amount of sugar is well controlled, so even out-of-town diners who don't like sweetness can enjoy it. Another dessert, brown sugar glutinous rice dumplings, may only be acceptable to local diners with a sweet tooth, the surface of the glutinous rice dumplings is completely wrapped in brown sugar, and the bottom of the glutinous rice dumplings is also full of brown sugar juice, the sweetness can be described as exaggerated.
There is a giant panda statue guarding the entrance of each store in Sichuan West Bazi, which is very recognizable. The interior of the restaurant is also in the Bashu style, with red lanterns, lattice windows, old-fashioned tables and chairs, and a simple atmosphere. The service staff is friendly and polite, and the needs of customers can basically be met, but there is a shortage of manpower, and one person needs to take care of multiple tables of customers at the same time during peak hours, and the response speed will be greatly reduced.
