Ma Xiao is a chain of Sichuan restaurants born in Beijing, and the restaurant does not rely only on crayfish to fight alone, but also has a wide variety of Sichuan delicacies such as Mao Xuewang, Mapo Tofu, and Dandan Noodles. The restaurant is located in Xinjiekou Deji Plaza, and there is no market style at all.
Maxiao's shrimp sources do not originate from Jiangsu and Zhejiang, but from the lakes of Hainan and Yunnan, and began to be flown from Kenya in 2017. This is related to the introduction of species in the 70s of the last century, when Kenya, Sudan and Zambia were the first to introduce them from the United States in order to earn foreign exchange through exports. As an invasive species, crayfish thrive in Africa's rivers and lakes, and are now abundant enough to be fished. Due to the clean water system of the place of origin, the small lobster has also won the reputation of stuffed white and fresh meat.
You may wish to pay attention to the flame crayfish, after grilling, the lobster shell is crispy, the whole body exudes a faint burnt aroma, and the shrimp meat is also charred on the outside and tender on the inside, which is worthy of the beauty of the ingredients. Thirteen incense flavor is orthodox, salty and sweet, although it is a foreign catering brand, but it can leave a seat in Nanjing, and the thirteen incense of Ma Xiao has obtained a very high selection rate. The European bamboo shoots in the side dishes of the meal are crispy and tender and juicy, which is rarely made in Nanjing catering, so you may wish to experience it when you taste it. Garlic lobster is also the golden soup foam of the Jinling genre, and even local diners don't have to worry about stepping on thunder. Chilled lobster is cooked, before cooling, the shrimp has been oiled, but the oil time is usually short, between the hemp supply chain or containing natural lobster, for safety reasons, in the face of chilled lobster, it is best to be cautious.
Ma Xiaoyi is divided into grades for lobsters according to their weight, which generally includes three types: less than 40g, 40-60g, and 60-80g. It is recommended to choose the 60-80g size to taste the lobster, the high-grade weight specification not only brings a bonus to the portion, but also makes the taste more fresh and sweet.
Ma Xiao admires the wood-colored decoration, the tables and chairs are made of wood, the shape is angular and angular, and some walls and ceilings are also hung with wooden veneer, and there are birch trunks to create a natural atmosphere. The light source is warm yellow, and the store chooses a sufficient chandelier scheme, and the interior is bright and bright, and there is no deliberate sense of focus. As a Sichuan restaurant, Maxiao's sanitary conditions and service level are also significantly better than other restaurants on this list, and there is no sludge on the ground and tabletop, but there are sanitary dead corners in the gaps of individual tables, which are slightly flawed. The staff is responsive, and the restaurant is also full of popularity, so it is a more comfortable experience to eat in Maxiao.
