Sichuan and Cantonese cuisines are popular all over the country, while Hunan and Jiangsu-Zhejiang cuisines mainly rely on regional preferences. It is more difficult for a Hunan restaurant to gain a firm foothold in the Chengdu catering market than for a Sichuan restaurant to gain a foothold in the Changsha catering market. But for Tongguoju, which has been open for 11 years, this conclusion does not apply.

Tongguoju claims to provide diners with "exquisite home-cooked food", and its "sophistication" is directly reflected in the facilities. The restaurant has an elevator on three floors, which can accommodate 200 people at the same time, and there are separate tables, private rooms, and areas equipped with multimedia projectors and microphones, which are very suitable for business banquets or company gatherings.

In addition to Hunan cuisine, the restaurant also includes Sichuan cuisine such as husband and wife lung slices and back pot pork, Cantonese cuisine such as roast pigeon, as well as snacks such as brown sugar pot helmet and wire mesh pot stickers. The flavor of fish head is the main dish of Tongguoju, and its highlight is the variety of seasonings, and the sauce used in the dish is mixed with a variety of chili peppers such as green peppers, soy peppers, and Hainan yellow lanterns, even if it is "spicy", it is also spicy and layered. In addition, the surface of the fish head is sprinkled with powdered herbs, such as angelica, Chuanqiong, He Shou Wu, etc., and the fish meat and soup have a slight flavor of plant spices. If you can't accept the "medicated" flavor, you may want to try vinegared sea bass. The sea bass is delicate and fatty, and then made from aged vinegar, which is full of vinegar and fragrant, and the dish is filled with beef sauce and pickled garlic, which is delicious and appetizing.

The restaurant uses copper pots as the main utensils, which is a veritable "copper pot house", and dry pot fat sausage and dry pot potatoes are two popular dishes. The fat intestines of Tongguoju have removed the fat from the inner layer, and the degree of oiliness is weaker than that of other restaurants, and the fat intestines after drying are crisp and chewy, refreshing when entering, and you will feel a trace of spicy taste after entering the stomach. Compared with other dishes that focus on spicy and unhappy, dry pot potatoes are much more plain, with sliced potatoes with a hint of sweetness, and garlic at the bottom to enhance the flavor. In addition, the copper pot series also has copper pot yam tablets, copper pot lotus silk, etc., but they are all home-cooked dishes without merit and fault, and the cost performance is not high. The portion of the restaurant's dishes is moderate, and the price is high in Chengdu Hunan restaurants, although most of the dishes taste passable, but in terms of serving speed, Tongguoju still has a lot of room for improvement.

The first and third floors of the restaurant accept individual customers, and the second floor is a private room, so it is best to make a reservation in advance in case you need to wait for a table due to the large number of people. In addition, diners dining on the third floor can also enjoy music singing, which is also a feature of Tongguoju.