Like many hot pots in the market, Shu Xiaojiang is hidden on the ground floor of an old community, and although the environment is lacking, there are still a large number of customers who pay for its taste every day.

The bottom of the pot of Shu Xiaojiang is the taste of Chengdu, which is fried by Guizhou millet spicy and dozens of spices, although butter is used, there is no heavy feeling of Chongqing hot pot, and the numbness and spiciness, which are not prominent, belong to the gentle faction. As you can see from the name, steak is the main attraction here. The steak is boiled in water until soft before serving, and only needs to be boiled for another 10 minutes to allow it to fully absorb the aroma of the soup base. Pre-cooking not only ensures a soft texture, but also allows the steak to be fully aromatized. The second protagonist is the No. 2 pick-up luncheon meat, which is made from a mixture of pork and chicken, and the meaty fibers can be seen from the surface. The most curious dish is the fresh white fungus, which can be boiled for 5 seconds, and its own sweetness is very contrasting with the red and spicy at the bottom of the pot, and the taste is quite wonderful.

The restaurant is small in size and has a simple interior, so the atmosphere is very noisy in the summer, and the table space is limited and the table turnover speed is slow. The service level of the restaurant is not high, and the waiter often has a bad attitude, so if you go to eat, it is best to lower your expectations for the environment and service.