Like Liziba Liangshan Chicken and Sanjin Fish, Shishi Feibai is a modern Jianghu restaurant, and its innovation is mainly reflected in the environment and production. Its predecessor, "Jianghu Canteen", opened in 2006 in Harrier Hill Old Lane, changed its name to "Food Color Feibai" in 2010, and moved to Liujia Wharf on Beibin Road in 2014, accelerating its own transformation. From a small restaurant in a corner of the country, it has transformed into a more fashionable and modern catering enterprise, and has now become one of the largest chain Jianghu cuisine brands in Chongqing.

The decoration of each store is slightly different, but the tonality is the same industrial style. Take the first Liujia Wharf store to open as an example, with exposed pipes and hand-painted walls in the transparent glass windows. Vintage projectors, typewriters, and other furnishings are retro and stylish, which is the popular LOFT style at the moment. A large area of greenery is dotted in the restaurant, making the dining environment a little less noisy and more natural. In addition, the restaurant makes full use of the unique location of Liujia Wharf, with booths and floor-to-ceiling glass windows on the riverside side, so that guests can enjoy the river view while dining, which is a rare river-view experience compared with Chongqing roadside Jianghu restaurants.

The innovation of dishes and the popularization of tastes are the characteristics of modern Jianghu restaurants. Shise Feibai has launched new dishes such as sashimi beef and Miaojia sour soup fish to meet the increasingly diversified tastes of young people. At the same time, half of the traditional Jianghu dishes have been retained in the store, and the heavy spicy and spicy foundation has never changed, and the characteristics of Jianghu cuisine "full of bowls" have also been retained. Among them, the signature Feibai First Steamed and Iron Plate Brain Flower are the best examples.

The first steamed Feibai comes from the steamed three kinds of Jianghu cuisine. Steamed three kinds of pork belly, pork ribs, fat intestines as the main ingredients, these three kinds of pig goods are not complicated, but there are certain requirements for the source and pretreatment of the ingredients. The pork belly selected by Feibai is fat and thin, and the pork skin, fat and pork are evenly distributed, which the locals call "three-line meat"; The fat of the fat intestine is more properly controlled, which is both sweet and tasteless; Pork ribs, on the other hand, have a thick fleshy texture. The steamed powder as an adjunct adds spicy as a seasoning, which is in line with the taste of Chongqing people. The price of Feibai steamed three is not low, but it is almost a must for every table, and you need to book in advance.

Iron plate brain flower is another famous dish of white food, the iron plate is spread with tin foil as a utensil, the pickled brain flower, roasted with dried chili, pepper, garlic, squeaky on the iron plate, the aroma is overflowing. Due to the soft texture of the brain flower, how to burn the surface protein while retaining the delicate texture of the inside has become a test of the chef's skills. The degree of ripening of the roasted brain flowers with flying white color is well controlled, and the spicy flavor has a tofu-like taste, and the lotus root and garlic in the ingredients are also brilliant.

Compared with traditional Jianghu restaurants, the price of food color flying white is slightly higher, but the environment and service quality have also been improved. In terms of production, the restaurant has a more diverse taste, although locals may feel that it is not authentic, but for non-local diners, it is a good place to experience the flavor of Jianghu cuisine.