The predecessor of Chuancheng is "Laowu Sichuan Cuisine", and Laowu, as a pioneer of Ningbo Sichuan cuisine, took root in Ningbo Drum Tower in 2003. After 12 years of silence, the old house was renamed "Old House Impression" in 2015 and entered Ningbo Yinzhou Wanda Plaza, thus entering the era of shoppingmall from traditional street stores, and opened 8 branches in 2015 alone, quickly occupying the Sichuan cuisine industry in Ningbo. In 2016, in order to expand the market in other regions, the impression of the old house was upgraded to "Sichuan City", which opened the prelude to the chain era. Compared with old chains such as Xinxianghui and South Beauty, Chuancheng is very young, but since its establishment, with its stable production and affordable prices, Chuancheng has opened nearly 30 branches in Ningbo, Hangzhou, Suzhou and Wuhan, and has triggered a queuing boom in each city, and the development momentum is quite rapid.
Chuancheng, which opened a chain operation, takes the most well-known and most universal taste of sauerkraut fish and boiled fish as the main restaurant focus. Both dishes are made with black fish, which is a smart move, as the meat is firm, easy to slice and has fewer spines than grass carp, making it easier to enjoy with large, spinless slices. If diners are tired of sauerkraut and boiled vegetables, they can also try the restaurant's new Chongqing boiled pot fish. As a traditional Sichuan dish, the method of boiling pot fish is more complicated than the first two, which requires the fish to be fried in oil, then boiled in Pixian bean paste, and finally harvested with dried chili peppers and Sichuan peppercorns. When the fish is served, the surface is completely covered with chili noodles, and the flavor of the chili pepper is embedded in the meat under the stimulation of hot oil, and the spicy and fresh aroma is worse than that of boiled fish.
Xujiakou Crispy is one of the signature dishes of Jinfu Yanbang, a well-known Sichuan restaurant in Beijing, and belongs to the Yanbang cuisine. Zigong people especially love rabbit meat, and are also good at cooking rabbits, this dish is made of rabbit belly. The key to keeping the belly crispy is that the belly needs to be overcooked with hot oil rather than cooked, and the temperature and frequency of the oil are very important. Chuancheng's mouth is crispy and authentic, the rabbit belly is crispy and spicy, and the cooking wine and pepper oil are used before cooking, and there is no fishy smell when you eat it.
Although dishes such as helmsman beef palm, back pot meat, and mapo tofu are all recommended by merchants, the production is not stable enough, so if you go to dinner, it is recommended that diners still order a few signature fish dishes to avoid the risk of thunder. There are also some non-Sichuan dishes available in the store, such as vinegared shredded potatoes, dry pot cauliflower, roasted eggplant with beans, lamb skewers, finger pork ribs, and beef tenderloin with smooth eggs.
After upgrading from the impression of an old house to Chuan Cheng, the restaurant decoration was also unified, and all the branches in Sichuan City looked almost identical. The Sichuan City signboard on the front of the restaurant is very unique, combining floral art and Shu brocade elements, inspired by Du Fu's poem "Flower Heavy Jin Guancheng". The lobby is based on black, white, gray and wood colors, with a large number of cement wall effects, and incorporating shadow puppetry, face changing and other patterns, which is a good match between tradition and fashion. The attitude of the service staff is good, but the knowledge of the dishes is too little, and the training needs to be strengthened.
