Huguang Guild Hall and Dongshuimen are one of the historical and cultural districts in Chongqing, and the Guchuan Cuisine Experience Center in the eight provincial capitals is located in it. Huguang Hall belongs to the Ming and Qing Dynasty ancient hall building complex, the hall is built according to the mountain, scattered, carved beams and painted buildings. Against the backdrop of the Huguang Guild Hall, the Guchuan Cuisine Experience Hall in the eight provincial capitals is also built in imitation of the Illuminated Qing Dynasty building, adjacent to the Jialing River. In one building, the first floor is the Jianghu cuisine restaurant "Rice Jianghu", which serves wine freely, and the second floor is the eight provincial capitals that specialize in ancient Sichuan cuisine.

Furukawa cuisine is the main signature of the eight provincial capitals, with a spicy but not heavy taste. Ancient Sichuan cuisine refers to Sichuan cuisine that appeared before the middle of the 19th century, and its dishes have been restored according to the practices recorded in ancient books. Different from Chongqing Jianghu cuisine, which is heavy on oil and spicy dishes, Guchuan cuisine mainly uses ginger, Sichuan pepper, green onions, dogwood, orange peel, leek juice, bitter mushroom, pepper, garlic and other ingredients as seasonings, rather than chili peppers. Although the sophistication of Guchuan cuisine does not represent today's Sichuan cuisine, the exquisite cooking and presentation of the dishes also make the Guchuan Cuisine Experience Hall in the eight provincial capitals a good place to entertain guests and taste the fresh.

The dishes of the eight provincial capitals are not only ancient Sichuan cuisine, but also traditional Sichuan cuisine. From cold and hot dishes to Furukawa dishes, snacks, and staple foods, the eight provincial capitals have filled their menus with a brush. Unlike the stir-fry in home-cooked Sichuan cuisine, Sichuan cuisine in the eight provincial capitals is more complex, delicate and time-consuming. Among the dishes provided by the eight provincial capitals, there are many scarce dishes, such as chicken bean curd, boiling water cabbage, eight-treasure gourd duck, etc., these dishes are time-consuming to cook, and have high requirements for ingredients. Chicken bean curd is a classic dish in Sichuan cuisine, but this dish is only available in a few Sichuan restaurants, and its production process tests the chef's patience and control of the heat. It is called chicken bean curd, which is not a simple cooking of bean curd and chicken, but the chicken breast is beaten into chicken minced after removing the tendons, and then adding egg whites, soybean flour, salt and other seasonings, stirring into chicken pulp according to a certain ratio, and finally cooking chicken bean curd with chicken instead of soybeans. The chicken bean curd in the eight provincial capitals, the chicken taste is very similar to the bean curd, the soup has a salty and umami taste, and the whole gourd is used to make the whole dish have the sweetness of the gourd.

Not only is cooking time-consuming and laborious, but each dish in the eight provincial capitals is carefully plated and the containers are also ingenious. The fisherman's bamboo basket is a dish that uses a real bamboo basket to hold fried whitebait, and even a simple cold dish with coral radish skin can be made into a rich and flowery appearance. The four treasures of the study room are made of lotus paste cake into the hair of a brush, with the "ink" of the chocolate sauce in the inkstone and the "rice paper" made of the dough, which is visually highly realistic, and diners can really use the "brush" to dip the chocolate sauce and wave a few strokes on the dough. The other dishes also have different shapes, which are not only flavorful, but also add to the ornamentality of the food.

The dining environment of the eight provincial capitals is also in line with the exquisite dishes. The restaurant condenses the eight provincial halls in Chongqing in the past, replacing the guild hall with a private room, each private room retains the characteristics of different guild halls, mahogany chest of drawers, gilt door frames, blue and white porcelain ceilings, etc., the private rooms have their own characteristics and are full of antique atmosphere. In addition to private rooms, there is also a tea drinking area in the hall of the eight provincial capitals, where you can taste tea from all over the world. The hall is on the bank of the Jialing River, looking at the Nanshan Mountain on the opposite bank during the day, and enjoying the night view of the Jialing River at night, which is less noisy and noisy for tourists in Hongya Cave, and can bring some surprises and comfort to this meal.

However, due to the time-consuming preparation of the dishes, and to ensure the freshness and taste of the ingredients, many dishes need to be ordered at least one day in advance. If you go to dine temporarily, you are likely to have a shortage of dishes, and you can only order some of the regular dishes. If you are unsure of the dishes, the service staff will patiently introduce the flavors of different dishes and recommend the pairing of dishes.

Although the Guchuan Cuisine Experience Hall in the eight provincial capitals and the rice rivers and lakes downstairs are the same, the styles are different, and the configuration and ingredients of the two kitchens are not shared. Exquisite high-end Sichuan cuisine and informal Jianghu cuisine, no matter which style it is, can be found in the eight provincial capitals.