In the past, the strings of incense in Chengdu were hidden deep in the alleys, doing business with the surrounding neighbors. Hongshe Malatang also started from Xinhong Community, and after moving out of the community, the owner still remembered the old and still retained the name of "Hongshe".

Hongshe Malatang is heavy on the mouth as a whole, the texture of the bottom of the butter is already thick and spicy, and many dishes are indispensable for chili peppers in the pickling process. The taste of Hongshe must be a food paradise for spicy lovers, but those with light tastes will be discouraged.

Hongshe has enough materials, and the ribs are all ribs, and the long ribs are all wrapped in chili powder, and the beef slices called chrysanthemum beef are also covered with chili powder on both sides. The portion of pork ribs and beef is full, and it has the atmosphere of eating meat and drinking a lot. The spiciness at the bottom of the pot, the spiciness, and the spiciness of the dipping sauce make the mouths of diners truly feel what Sichuan spicy is.

However, after the red soup base of Hongshe is cooked for a long time, the spicy taste will become more obvious, and even if the mouth can withstand the spicy taste, the stomach will be unable to bear it.

The hygienic environment is not as good as the top-ranked Chuanchuan incense, the store is not large and slightly noisy, and the service staff is not diligent enough to clean up, which are all criticized by customers. If you just happen to be near Hongsha, you can try it, but it is not recommended to go there specifically.