Xin Xiang Hui is the restaurant with the widest variety of Sichuan cuisine in Suzhou, and like Lan Xiang Essence, Xin Xiang Hui also comes from Shanghai. Founded in 2003, the group company focuses on Sichuan-style cuisine, and has opened more than 30 restaurants across the country. Yingshui Hibiscus Sichuan Cuisine, Qianzhihui Skewers, Gu Wine Stove, Pot Yunjian Old Ma Fish, Laispicy Mei Frog Hot Pot, etc. are all subordinate brands of Xinxianghui, and the stores are all located in East China.
The standardized process is the magic weapon of Xinxianghui, the restaurant is quite strict in the selection of ingredients, the selection of Pixian bean paste, Maowen pepper, Xinfan kimchi, old bacon, etc. are shipped from Chengdu, vegetables and meat are directly purchased from the market every day, most of the ingredients have strict purchase standards, fish, frog two types of dishes are made on the spot, the quality is especially fresh.
The chicken is the same as the Xiangxiang Bowl Chicken, the flavor is closer to the saliva chicken, the chicken is first blanched in the high-temperature fresh soup for 20 minutes to ensure that the meat is cooked and fragrant, and then taken to ice water to cool for 10 seconds to make the skin quickly brittle. The unique thing is that in addition to soy sauce, Sichuan pepper, vinegar and sugar, a small amount of peanut butter is added, and several seasonings are mixed and matched to create a strange sauce, which is then poured over the chicken with red oil to make the flavor richer.
The golden finger is a representative of the new school, different from the pickling of Chongqing pickled pepper and phoenix feet, the golden finger of Xinxianghui is made by stewing the phoenix feet in oil soup. The phoenix feet on the table are oily but not greasy, spicy and sweet, and the appearance is soft and ripe but not rotten, which is what Sichuan people often say "raking and". According to the store, the red oil recipe used in this dish completely replicates the local production method of Nanchong, in addition to chili pepper and hot oil, spices such as cinnamon and star anise are added, and the color is red and fragrant.
Leshan silk tofu was rated as the earliest string of incense in Leshan by "A Bite of China 3", when making, the dried tofu is wrapped in shredded radish and then worn into a string with a bamboo skewer, and it can be dipped in a little peanut flour and sauce when eating, and the entrance is more sour. Qingcheng Mountain bacon, sprouts button meat and millet pepper beef have a strong taste and are best eaten with rice; The dishes dipped in water bean curd, Lao Ma's hoof flower and fat rice noodles are well grasped in terms of ingredients and flavors, and they are suitable for both eating alone and with rice. Kung Pao shrimp ball sauce has a prominent sweet taste and is easy to be greasy; Xichang grilled fish is also very ordinary, with only a small amount of chili noodles seasoned, the fishy smell is strong, and the multi-course seafood dishes are not as good as the first three restaurants.
Xin Xiang Hui has a total of 4 stores in Suzhou, the decoration style of the stores is similar, the store is dimly lit, red and black as the main colors, the overall look is young and fashionable, the dining area round tables and square tables are reasonably arranged, and privacy is also guaranteed. The waiters in the restaurant are quick to meet the needs of customers even at the peak of the meal. Several branches are the most popular in Xicheng Yongjie store, and you basically need to wait for a seat during the evening rush hour, so it is recommended to make a reservation in advance.
