Bashu Chuanxiang is a native Sichuan restaurant in Suzhou, which has been rooted in Suzhou for more than ten years since it opened in 2003. At present, in addition to 5 Bashu Chuanxiang chain restaurants, the company also has three catering brands: the new Sichuan cuisine Bird Blue Restaurant, the creative Western Brown Candy Music Bar and the Unico Cafe, and the business territory spans Chinese and Western cuisine.
The stable production of Bashu Chuanxiang over the years stems from its strict material selection and production control, the pepper, chili, watercress and other seasonings used in the restaurant are transported from Chengdu, and all fresh ingredients are directly purchased from the market every day, and there are strict standards for material selection, cleaning, knife change, cooking, and cooking.
At the beginning of the establishment of the restaurant, most of the dishes were made by his own chef Hu Fayou, who had many years of Sichuan cooking experience in Sichuan and Chongqing before joining Bashu Chuanxiang, so the dishes of Bashu Chuanxiang have typical Sichuan Zigong Yanbang cuisine and Chongqing Sichuan cuisine style. At present, Chef Hu no longer cooks himself, but the dishes he developed have been the family dishes of Bashu for many years, and they are worth tasting one by one.
Sichuan Zigong is rich in well salt since ancient times, and the salt produced in its heyday can be eaten by one-tenth of the country's population, and the number of local salt merchants and salt workers is quite large, so it has also derived the Zigong salt gang dish with heavy seasoning and fresh and spicy stimulation. Yanbang Qingjiang fish is made of fatty and tender Jiangtuan fish, and a large amount of Sichuan millet spicy and pickled pepper are added to the sauce, and there is a cus stove when served, which can continue to be heated; After boiling for more than ten minutes, the rich and spicy flavor penetrates deeper into the fish, and it is very enjoyable to eat. The salt-gang ginger frog is also seasoned with pickled pepper, which is spicy with a hint of sourness, and the ginger is crisp and tender, and the taste is not as strong as the old ginger, so even diners who don't like spicy food can enjoy it. According to the traditional preparation method, the boiled beef is made with ginger and garlic and knife-edge chili noodles on the surface of the cooked meat slices, and then poured with hot oil, which is not only full of fragrance, but also accompanied by the sound of "snorting" oil, and the color and fragrance are particularly attractive.
Chuanxiang rabbit leg, Fushun shredded tofu, fresh pepper chicken, Ciqikou Mao Xuewang and Geyue Mountain spicy chicken are also classic dishes that have been retained for many years, and they can be ordered at will, and there is basically no risk of lightning strikes. In addition to Sichuan dishes, Bashu Chuanxiang also provides grilled prawns, grilled scallops and other barbecue dishes, but from the actual investigation, the barbecue meal is obviously inferior to Sichuan cuisine, the freshness of the prawns and scallops is very average, and the grilling heat needs to be improved, so it is recommended that diners choose carefully.
Bashu Chuanxiang currently has a total of 4 branches in Suzhou, the Tayuan Road store has the earliest business hours, and the restaurant is beautiful inside and outside, not shabby at all; The walls of the Hudong store are covered with old photos of Suzhou City, with a strong historical atmosphere; The AEON MALL store is decorated with literature and art, and the glass glass is colorful; Wuzhong store is based on the theme of green plants and wrought iron, full of Nordic style. All restaurant service staff are polite and generous, active and thoughtful, familiar with the dishes, and can make appropriate recommendations according to the customer's taste when ordering, and the service experience is better. In addition to the different environments, the dishes and services are basically similar, so diners can choose nearby.
