Suixiang Zangfang, formerly known as Suixiang Zhai, has undergone several transformations, and has mainly promoted à la carte table meals, vegetarian hot pot, vegetarian takeaways, etc., and is now in the form of fixed meal standards, and the chef decides the dishes. At the same time, customers can also add more dishes, which is more flexible. Among the vegetarian restaurants in Chongqing that adopt fixed set menus, Suixiang Zangfang mainly uses imitation meat dishes, and the cost performance is relatively high.
Suixiang Zangfang has a variety of dishes and rich flavors, including Cantonese desserts, Sichuan cuisine, Western food, both steak, meatballs and other imitation meat dishes, as well as seasonal vegetables and mushroom beans, with both spicy flavor and light taste. The chef of Suixiang Zangfang used to be a private vegetarian chef, so the restaurant also adopts the form of a set meal, which is divided into two price ranges: 98 yuan/person and 158 yuan/person, including cold dishes, hot dishes, staple foods, hot drinks, etc., and the set menu dishes are all finalized by the chef. In addition, drinks and dishes can be ordered a la carte, and compared to other restaurants that only have a fixed menu, Sui Xiang Zangfang has more choices.
The set menu consists of cold salad and fruit and vegetable salad as an appetizer, and the main ingredients are seasonal fruits and vegetables, which is sweet and sour, refreshing and appetizing. The appetizer is followed by a hot soup, cream soup, lettuce and lily tofu soup, and dendrobium with wild mushroom pot. Dendrobium stewed with matsutake mushrooms, porcini mushrooms, dendrobium, cordyceps flowers and other medicinal herbs, and then sprinkled with white peppercorns, fresh and sweet to moisten the throat, the soup is thick and salty. The main course is mushrooms, the grilled steak mushrooms are thick and thick, the vegetarian abalone sauce buckle matsutake mushrooms are moist and delicious, the Sichuan-fragrant back-to-the-pot lark mushrooms are spicy, and the colorful okra and fragrant mango carrot are fresh and refreshing, and the main dishes are well matched and the taste is rich in layers. Subsequently, staple foods, hot drinks and desserts were served one after another, and the products were decent. Overall, the vegetarian set menu with the fragrance is varied, the ingredients are fresh, and the plate is more delicate, so it is worth recommending.
Sui Xiang Zang Fang originally adopted a la carte format, and some dishes were highly rated by regular customers, so the restaurant listed it as a classic, allowing diners to order a la carte outside the set menu to taste the original boutique dishes. Among them, the serving rate of the flavor pot is very high, and the fresh and sweet mushroom soup is soaked in the crispy pot rice, which is salty and crispy. Laotan sauerkraut bamboo hairy belly is made of bamboo sun cover, bamboo sun egg and other ingredients, Sichuan flavor cooking, refreshing and spicy, loved by Chongqing people who love spicy food. Good luck on the sign and four happiness meatballs imitate kebabs and meatballs, the shape and taste are realistic, and the crowd is widespread. It should be reminded that some dishes include whipping cream and cheese, and diners who avoid dairy products are advised to inform the restaurant of their dietary restrictions in advance.
Suixiang Zangfang is located on Nanbin West Road, the store area is not large, but the layout is compact and slightly narrow. There are only two private rooms in the restaurant, each of which can accommodate about six people, and the private rooms are only separated by bamboo curtains, which has poor sound insulation. The restaurant is divided into two parts, indoor and outdoor, which is simple on the outside and elegant on the inside. Outside, it is surrounded by bamboo rows, and wooden tables and chairs, green plants and melon vines are intertwined to create a sense of freshness. Inside, decorations such as classical ornaments, Chinese furniture and ink paintings are more antique and elegant.
