Shu Sanwei is a Sichuan restaurant launched by Wang Pin Group in 2016. As we all know, Wang Pin is the largest chain restaurant group in Taiwan, and Wang Pin Steak, Xidi Thick Steak, Pottery Plate House and Wind Creative Cuisine, Hanakure Japanese Kaiseki Cuisine, and Lady Goose Tea Restaurant are all its subordinate brands, which have won numerous praises over the years. As the second Chinese food sub-brand of Wang Pin, Shu Sanwei's strength should not be underestimated.
The first store of Shu Sanwei is located in Xinzhuang, Shanghai, and the Suzhou Yuanrong store is its second store in China. According to the store, the three flavors of Shu are taken from the three flavors of Sichuan cuisine: one fragrant, two numb and three spicy, the fragrance comes from Pixian bean paste, the hemp flavor comes from Jinyang pepper, and the spicy taste is provided by Erjingtiao, bullet, bell pepper, millet pepper, green pepper and red pepper, and the name Shu Sanwei also indicates the legitimacy of the restaurant's Sichuan cuisine ingredients.
Braised beef brisket with coriander rapeseed oil, rattan pepper sesame frog and Sichuan spicy ancient boiled fish are the treasures of Shu Sanwei Town, and the three dishes are also the representatives of the three flavor types of fragrant, numb and spicy. Yipin Meizhou Dongpo meat is polished with brown sugar, fat but not greasy, and the entrance is soft and glutinous and sweet. Shu flavor three spells include sour and hot cucumbers, strange cashew nuts and fragrant braised duck county handles, the county is the connecting part of the duck gizzard and duck intestines, which is crisp and elastic to eat, which is relatively rare in Suzhou, and it is worth ordering and trying. In addition to Sichuan cuisine, the restaurant also serves cold pot skewers. There are two kinds of pot bottoms of red soup and rattan pepper, and the dishes include more than 20 kinds of fish maw, hairy tripe, cauliflower, yuba, etc., and the price is between 1-5 yuan, and the cost performance is higher. Sichuan snacks such as ice powder, glutinous rice noodles, dandan noodles, and Ye'erba are also made authentic and authentic, with fresh ice powder shapes, small fish floating at the bottom of the bowl, and lotus leaves and small flowers floating on the surface, which has both appearance and taste.
Unfortunately, the first few restaurants have been able to maintain a good standard of Sichuan cuisine, but Shu Sanwei has occasionally made mistakes, such as taro roasted fat sausage and olive cabbage back to the pot pork production is not stable enough. Some diners reported that the fat sausage treatment was perfunctory, with a certain peculiar smell, and the quality of the meat in the pot was also quite average, with too many fat parts, which was easy to produce a fatty feeling.
Shu Sanwei is located in the era of harmony, less than 300 meters away from the world. A red lantern hangs in the middle of the restaurant, the tables and chairs are also a classic red and black combination, and the different areas are separated by log screens, which is hot and restrained. Next to the main door is the semi-open kitchen, where you can watch the chef cooking at any time, and the entrance is neatly arranged with multiple kimchi jars, which are eye-catching and spectacular. The service staff is friendly and courteous, and they speak softly, which makes people feel comfortable, but there is a shortage of staff, and the response speed will be reduced during peak hours. The restaurant is convenient for parking, and there are many shopping malls such as Eslite Life, Harmony Times, and Jiuguang Department Store, which can be satisfied with shopping, leisure and entertainment.
