Shunfeng brand is a native of Chongqing Sichuan cuisine chain, and camellia Sichuan cuisine is one of its restaurants. In addition to camellia Sichuan cuisine, it also has Shunfeng 123 and Shunfeng 123. COCO concept store and Lakeview No. 3 Clubhouse. Different from Shunfeng 123's main Chongqing home-cooked and Jianghu cuisine, the cooking of camellia dishes is more complex and the environment is more comfortable.
Camellia Sichuan cuisine is located in the Xiexin Starlight Square of the Liberation Monument, named after the camellia flower of Chongqing, without the sense of ruggedness and heroism, and the simple and elegant environment makes the dining atmosphere more comfortable. The interior of the restaurant uses the width of the space and the change of lighting to make customers feel the transformation of the mountain city after entering the restaurant, and the white marble wall with the gray-blue booth does not lose the soft feeling.
Camellia Sichuan cuisine divides the dishes into three categories: era cuisine, contemporary cuisine, and heirloom cuisine, combining Chongqing's past dishes with modern tastes, coupled with exquisite plating, so that the dishes also have a good visual appearance. Camellia is meticulous in the processing of ingredients, and in order to ensure the freshness and taste of the ingredients, the dishes of the river fresh dishes are made to order. For dishes such as braised fish and boiled fish, the camellia uses river balls. Jiangtuan, also known as catfish, belongs to the river fish, which is characterized by more spiny meat and less flesh, although the Jiangtuan itself is tender and tender, but if it is not cooked properly, the fish will also be scattered. In order to ensure that the fish is tender and not easy to spread, Camellia Sichuan cuisine takes egg whites and a small amount of corn starch after marinating the fish, and coats the fish fillets with batter to form a protective film. Whether it is a dry-braised kang dough made from whole fish or a boiled kang dough sliced and drizzled with oil, it has become a must-order dish for camellia.
The production of camellia snacks is also quite particular. Bamboo spring rolls are filled with pork ears, bean sprouts, celery, dried tofu, etc., and the shell is crispy after frying. Cold Noodle Chicken is a combination of Chongqing noodles and shredded chicken, and is served with different flavors of sauces, allowing diners to choose according to their tastes. The salted egg yolk double vegetable is made of pumpkin and purple sweet potato, wrapped in salted egg yolk and fried in soy sauce, crispy on the outside and tender on the inside.
However, the dishes of camellia are more important than shape, and the emphasis on seasoning in Sichuan cuisine is slightly insufficient, especially the heavy oil and spicy Jianghu dishes, such as spicy chicken and Mao Xuewang, and the overall amount of seasoning is reduced, which may not be authentic enough for local diners, but the taste is more moderate for diners who are not spicy.
The restaurant is equipped with 5 private rooms, the largest private room can accommodate 15 people, and the lobby dining area can also accommodate 10 people. The service level of the restaurant is average, the service staff is obviously insufficient, the serving speed is slow, and some staff are not timely enough to respond to customers' questions or requests.
