Shunfeng 123 is the earliest brand of Shunfeng catering. Shunfeng's Sichuan restaurants have changed the atmosphere of the market, and all stores are opened in major shopping malls in Chongqing, focusing on the dining environment and service quality. Due to the different brand positioning, the menu style and dining environment of Shunfeng 123 and Shunfeng COCO are different.
Shunfeng 123 has been an old restaurant in Chongqing for nearly 20 years, from the original 10 tables in the small store, to now there are more than 20 branches in Chongqing alone, and the dishes have been continuously enriched due to years of development, including all kinds of cold dishes, hot dishes, snacks, staple foods in Sichuan cuisine, and roasted rabbit legs and other baked products.
Shunfeng cold noodle chicken, like the cold noodle chicken of its Camellia Sichuan cuisine, is Shunfeng's signature and belongs to an improved version of Sichuan-style cold noodles. Ordinary cold noodles are generally made without meat, and in the past, they were commonly found at roadside stalls or small noodle restaurants. The noodles are boiled in water, but the strength of the noodles should be kept unsoftened, and the cooking oil should be mixed and cooled after getting out of the pot, so that the noodles will remain dry and dry, and will not become dough lumps that affect the taste. Shunfeng's cold noodle chicken uses high-gluten egg noodles, the noodles are thin and strong, and seasonings such as shredded chicken, chili oil, garlic juice, chopped green onion, crushed peanuts, and Sichuan peppercorns are added to make it fragrant and spicy. Whether it is Shunfeng 123 or Camellia Sichuan cuisine, the taste of this dish is not much different, except that Camellia makes different sauces, but the price is more expensive than Shunfeng's.
The practice of green pepper fish is similar to that of chopped pepper fish, but Shunfeng 123 uses all green pepper minced and does not have ingredients such as millet spicy or dried chili peppers. The dishes with green peppers as the main ingredient are also stone pot green pepper eel. Eel plays no less important role in the diet of the Sichuan-Chongqing region than rabbit meat, kidney slices and other ingredients. There are many ways to make eel, such as braised eel, boiled, stir-fried, stir-fried, stir-fried, and hot-fried, but the taste of green pepper in the stone pot is a minority. However, this kind of method is not too spicy, and it can only be regarded as a light work in Chongqing, where there are many rivers and lakes, and diners who like heavy oil and heavy spicy may prefer boiled and stir-fried food, but it is very suitable for spicy diners.
Shunfeng 123's stores are located in various business districts in Chongqing, and the products of each store are standard, and the taste is not different, so customers only need to eat nearby. In addition to the tailwind 123, the tailwind 123. COCO is a much younger brand. The two dishes have similarities but different positioning. The style and menu of COCO are more aimed at young people. Ditching the simple combination of black and white, the COCO store has added more modern elements. In terms of dishes, the taste of COCO is more spicy, especially the dishes such as roasted brain flower and pepper jumping frog have been added.
For family gatherings, Shunfeng 123 is more suitable, as there are more light dishes for diners of different ages and tastes. If you like heavy oil and spicy flavors, choose Shunfeng 123. COCO points are better.
