Shu Jiuxiang is a well-known hot pot brand from Chengdu, which came to Wuhan at the end of 2015, and its expansion speed is not as fast as Shu Daxia and Yuan Laosi, and it has only two stores for more than 3 years.
The bottom of the nine-square butter pot is the characteristic of Shu Jiuxiang. Butter is a single-use independent package, which is directly supplied from the Chengdu production base. The base of the pot is made of chili pepper and Sichuan pepper from Hanyuan, Sichuan, which is full of spicy and fragrant. Jiugongge pot bottom is a common way to eat in Sichuan and Chongqing, which is characterized by the convenience of boiling different ingredients at the same time, and it is also easy to get food.
In addition to the bottom of the nine-square butter pot, Shu Jiuxiang also has a variety of other pot bases. For those who are not spicy, white soup is a good choice. Unlike other hot pot restaurants, which use bones to boil the bottom of the pot, the bottom of the white soup pot of Shu Jiuxiang is made of bamboo tube bones, chicken bones, and crucian carp, and rich ingredients such as red dates, wolfberries, and mushrooms are added, making the entrance warm and fragrant. Considering the non-spicy diners, Shu Jiuxiang launched the rattan pepper pot base, which is full of spicy after adding a large number of rattan peppers, and the salty and spicy are too distinct after long-term cooking, which affects the inherent flavor of the food, so you need to be cautious when ordering.
Shu Jiuxiang's dishes are complete, and there are not many highlights in the content, and the menu gives a detailed introduction to the cooking time and taste characteristics of the main dishes. The dishes of Shu Jiuxiang are relatively fresh, some vegetarian dishes are cut and sorted by the clerk on the spot, and the store has a special crispy meat production area, and the kitchen staff fry the crispy meat on the spot.
Shu Jiuxiang's signature dish is mille-feuille belly. The mille-feuille belly has been cooked in water beforehand, and it only takes a few seconds to boil in the pot, and its leaves are distinct, delicate and strong, and very crisp. In addition, hairy tripe, shrimp slippery, fresh duck blood, and brown sugar glutinous rice are also the main dishes of Shu Jiuxiang, but there are not too many highlights.
There is not much difference between the stores of Shu Jiuxiang, and diners can choose nearby. In terms of service, the performance of the two stores is not satisfactory, the cleaning and tidying up of the table is not fast and timely, the hands and feet are not quick enough, and the overall quality needs to be improved.
