Chuanxing World is neither a big-name chain nor a celebrity chef, but it has attracted many repeat customers with its good reputation and good products in the past ten years.
Like the essence of the flavor, Sichuan Xingtian has incorporated many innovative elements into the design of the dishes, and although the dishes in the restaurant are not authentic, they can be called delicious. Several of the restaurant's signature dishes are the most basic dishes in Sichuan cuisine, such as the classic Sichuan dish of white pork with garlic and garlic, which the restaurant has improved into two similar dishes. The first is the garlic white meat roll, directly roll the cucumber shreds and garlic into the white meat, and then pour red oil peppers on the surface, the cucumber and the white meat are properly proportioned, fragrant and refreshing. The second is the white meat, which is cut into slices and hung on silver iron racks, and served with red oil chili sauce and garlic sesame sauce, which are eaten by diners themselves. The cold noodles with shredded chicken are also delicately plated, with five rolls of cold noodles forming a five-pointed star shape, and the center is filled with shredded chicken, but this dish has long been complained by diners that there is too little chicken, so those who mind should be cautious.
The signature fragrant pot bullfrog is the most spicy dish in the store, and the whole dish is full of portions, with lettuce, lotus root slices and celery at the bottom, and the top layer is stacked with bullfrog meat, green and red peppers, and a string of green rattan peppers at the top. The meat of the bullfrog is delicate, and the vegetarian dishes are all immersed in red oil, which is fragrant and delicious.
Looking at Sichuan restaurants in many cities in China, it is not difficult to find that boiled fish and sauerkraut fish are typical representatives of Sichuan cuisine that are misunderstood, many southern cities regard sauerkraut fish as the core of Sichuan cuisine, and northern cities regard boiled fish as the soul of Sichuan cuisine, but in fact, these two are not the mainstream ways to eat fish dishes in Sichuan and Chongqing. Like other Sichuan restaurants on the market, boiled fish is also the signature hard dish of Sichuan, the whole dish is served in a deep bowl, and the dried red peppers are evenly covered with red oil, and the spicy oil aroma constantly hits the taste buds.
Located in the Harmony Times Square, the restaurant is spacious and bright, in addition to the lobby dining area, there are also 6 private rooms, exquisite decoration, suitable for business banquets. The central lobby adopts a light industrial style design, with black elements as the main theme, and the temperament is cold and hard, which is different from the heat of ordinary Sichuan restaurants. The spacing between the tables is just right, and the dining is relatively private. The service level is decent, some of the service staff have a poor attitude, and the speed of serving will drop significantly during peak hours. The restaurant is located at the entrance of Tianmu Street, with convenient parking around and Eslite Life opposite, which can meet the needs of shopping, leisure and entertainment.
