Located near the Jinsha Museum, Suxiang Garden is located in an open area, with a quiet environment, and the surrounding environment of the restaurant is much better than the crowded wide and narrow alleys. The restaurant is quite hidden, there is no media publicity, and it is difficult for diners who don't order a door to find it. The existing store has been open for four years, and a new branch is in the pipeline.
As the name suggests, the layout of the store is small and beautiful, most of the private rooms are boxy, and the sofas and rattan chairs are quite homely. Attentive diners will notice that the screens and wall hangings are all Shu embroidery that can be called "treasures in Shu", and the soft satin and colored silk are slender and shiny, and the vivid flowers, birds, fish and insects are lifelike under the light and shadow. The compositions of these Shu embroidery works are sparse and freehand, and they contrast with the garden-style balcony outside the restaurant, and the bright colors create an appropriate sense of warmth.
Looking at the decoration, you can see that the restaurant's target customers are middle-aged customers with more spending power, so the side dishes are mainly light Cantonese cuisine, highlighting the original taste of the ingredients. "The original taste of ingredients" does not mean bland, but reduces the use of Sichuan-style seasonings and industrial flavors, and simply uses cooking techniques to hang out the umami of ingredients. There are all kinds of cooking dishes such as stewing, slow simmering, stir-frying, and deep-frying, such as sea and mountain bones, classic Cantonese cuisine, cantonese classic swallow abalone and winged ginseng, stewed soup, simmering beef, and seafood sashimi. Of course, in order to take care of the local taste of Chengdu, the heavier seasoning of watercress fish, sauce-flavored soft-shelled turtle, and husband and wife lung slices also appeared, with secret seasonings, the taste is different from that of popular Sichuan restaurants, and it can also satisfy the addiction of eating meat and drinking alcohol.
Suxiang Garden does not accept orders, and the dishes are uniformly served by the back kitchen. In order to maintain the freshness of the brand, the restaurant invited Su Jiguang, a national super-chef, to be responsible for the research and development of dishes, so it will launch new dishes from time to time, which is worth visiting and tasting many times. Since the restaurant is dominated by regular dishes, the portions are large, and it is advisable for more than 4 people to dine. Diners can give priority to the 300 to 400 yuan set menu, which basically covers most of the restaurant's classic dishes, and is more cost-effective.
It should be noted that Suxiang Xiaoyuan is in the community, which is not easy to find, so it is recommended to call the waiter downstairs in advance to greet you. There is no elevator in the building, you need to climb the stairs to go up, and the experience is a little lacking.
There is also a private restaurant called "Maolu" near Suxiang Garden, which is located at the back door of Jinsha Museum, with an independent house, and the store is simple and classy. However, the craftsmanship and service are mediocre in comparison, so I do not recommend them here.
