Xie Xiang is a newer high-end private restaurant, which has been open for less than a year. Compared with the short-lived so-called "high-rise luxury" private restaurants in Chengdu's high-end residential areas, it is better in terms of balanced production and environment, and has a higher level of presentation, which is suitable for anniversary celebrations and high-end banquets.

Wine is one of the highlights of the fragrance. In the spring of 2018, the restaurant invited Anne Charlotte, the current winemaker of Chateau la Font du Loup (located in the French red wine star Château-d'Neuve-du-Pape), to hold a wine dinner. The restaurant often prepares dozens of wines from famous French wineries every day, with prices ranging from more than 200 to more than 5,000 yuan. According to the law of "white meat with white wine (seafood with white wine)" is a lazy way that is not easy to make mistakes. In many cases, the sauce and sauce of the food have a great impact on the taste, making the orientation of the wine pairing completely different. It is advisable to negotiate with the restaurant in advance, and the restaurant will arrange a special sommelier (usually a professional sommelier in-house for the wine supplier) for the banquet on the day, depending on the situation, to bring guests a higher quality dining experience.

In terms of cuisine, the cooking techniques are combined with Chinese and Western techniques, and the products take into account the exquisite appearance and good taste, giving people a fresh experience of taste buds. Looking at the restaurant's set menus in the past two quarters, the ingredients are not uncommon, nothing more than foie gras, lobster, abalone, etc., and the creativity is mainly reflected in the handling of ingredients and clever matching.

For example, in the 2018 summer package, Western ingredients such as vanilla, mustard, butter, lime, and brandy are common ingredients in the kitchen. In fact, it is not difficult to encounter some decent dishes in Western restaurants and Japanese restaurants, but the restaurant's exquisite handling of ingredients makes diners feel that the restaurant's high price is not just "selling high-end ingredients", but can eat private flavors. Cheese baked Australian lobster babies, the method is to dig out the lobster meat, beat it into a gelatinous smooth shrimp and fill it back into the shrimp shell, and then add chopped nuts and cheese to garnish and bake, the taste is extraordinarily elastic and tender, and the sesame fragrance is strong. Sake foie gras does not change its shape, does not go with other vegetables and fruits to relieve greasy, only a piece of foie gras is simply fried, the taste is silky, and the fat is rich. Diners who want to taste the whole piece of original foie gras will appreciate this approach.

The Chinese dishes are mainly traditional Sichuan dishes and Cantonese soups, most of which are distinctive. The most impressive is the Sichuan pepper spicy osmanthus fish, this old Sichuan dish is almost lost, the osmanthus fish is covered with red peppers, but the entrance is not as spicy as it looks, and the public perception of "spicy Sichuan cuisine" is far away, the fish is fragrant, quite worthy of attention. In addition, the smoky and fragrant camphor tea duck without showing dryness and hardness, and the strange flavor of beef cubes with harmonious seasoning, etc., are also very Sichuan characteristics and worth trying. Cantonese-style stewed soup is specially selected Yingjing black casserole, this pot has good sealing, good internal circulation, which is conducive to the flavor of the ingredients, and the soup flavor is thick and crispy, and the black sour radish and duck soup are particularly prominent. In contrast, the heat of vegetables in Cantonese stir-fry is not stable enough, and the taste fluctuates up and down, and the performance is slightly inferior. There are not many Chinese dishes, but the appearance is reasonable, interspersed with the set menu to polish the taste, which can be regarded as a plus for the overall dining comfort.

The restaurant has three grades of 388 yuan, 488 yuan and 888 yuan set menus, each of which is of the same level, and there are restaurant specialties. Because Chengdu is located inland, most of the private dishes are only supplied with dried abalone and dried sea cucumber that are easier to transport and store, and only a few private restaurants with a complete operation team and a fixed supply source have fresh seafood, and the package of 888 yuan of Xie Xiang has king crab and golden pomfret, and the package of this grade needs to be booked two to three days in advance.

In line with the positioning of the restaurant, the decoration is relatively new, the dining table, window sill, toilet and other corners that are easy to appear monotonous are decorated with flowers, and the screens and lights enrich the visual level, with exquisite tableware, which is more stylish. If you're on a date, consider the clear glass starry sky room in the courtyard for a great evening meal. The disadvantage is that the sound insulation of the package is slightly poor, the public toilet space is cramped, and the layout is not reasonable enough. The professionalism of the waiter is acceptable, and there are no obvious flaws.