Chuanba Taste is a Sichuan cuisine brand born and raised in Wuhan, and most of its dishes have been improved on the basis of tradition to better adapt to the taste of Wuhan diners, and it is the "most Wuhan" Sichuan restaurant.
Chef Ke Yan has been in the industry for 29 years, and has won the Bronze Award for Hot Dishes in the National Cooking Competition, the Gold Award in Hubei Province, and obtained the Chinese Culinary Master Certificate in 2018. The chef is experienced, and the quality control of Chuanba is also quite strict. The seasonings are all shipped from Sichuan and Chongqing, and the condiments are limited to the three major brands of Nestle, Knorr and Lee Kum Kee, and the cooking oil and rice are purchased by METRO, and the quality of the ingredients is fresh and guaranteed.
When it comes to the favorite Sichuan dish of the people of Wuhan, the fish-flavored shredded pork firmly occupies the first place, and it has been at the top of the list of must-order dishes in Sichuan for many years. In the traditional Sichuan method, shredded pork, shredded fungus, magnolia slices (bamboo shoots) or shredded lettuce are thickened and fried with ginger, garlic, onions, soy sauce, vinegar, sugar and other seasonings, and the shredded meat is loose, crispy and slightly spicy. Chuanba replaces fungus shreds and magnolia slices with green onions, and the sweetness of green onions becomes the focus of the taste of this dish.
Saliva crab fillet is also an improved dish, based on the classic Sichuan dish saliva chicken. Crab sticks, also known as crab sticks, are surimi products, which have been very popular in Wuhan in recent years, and can be seen in many skewers, hot pots, and food stalls. The cooked crab fillet is soft and elastic, and the chef not only pours red oil and spicy seeds when making it, but also adds a small amount of pepper and sugar to enhance the flavor, and there is no special highlight in the numb, spicy, salty, and sweet flavors, and the four flavors are balanced just right. In contrast, the similarly sauced anchovies have a more focused flavour, with a sweet red sauce and a spicy sauce that diners can order according to their preference.
Chuanba has a wide variety of dishes, including classic dishes such as Kung Pao Chicken, Mapo Tofu, and Mao Xuewang, as well as hot dishes such as stone pot bullfrog and boiling fish, which are popular with young diners. However, the overall flavor is not as spicy as the cannabis in Yang Ji Longfu, and some heavy eaters will find it not flavorful enough.
Chuanba currently has a total of 7 branches in Wuhan, and there is basically no difference in the environment, service and taste of different branches. The restaurant service staff generally have a cold attitude, and occasionally when it is almost time to get off work and rest, they will ask diners to pay in advance or turn off the restaurant headlights to urge, and the service awareness needs to be improved.
