Chunfeng Li is located in Wuhan Tiandi, and a small building is set up alone in the downtown area, with a simple and elegant environment. The restaurant is decorated in Chinese style, with wooden strips to divide the artistic conception of the lane, and the corners are decorated with flowers and plants, giving people a feeling of spring breeze. The second floor is the hall, and when the weather is warm, you can also go to the outdoor terrace to eat, and downstairs is the Wuhan Tiandi Fountain Square, with a unique view. The third floor is a private room area, which is spacious, comfortable and private, which can accommodate 6-14 people for dining, suitable for small business banquets.
Chunfeng Li Kitchen is equipped with a total of 12 chefs, among which head chef Cheng Yong entered the industry in 1998 and has been engaged in Sichuan cuisine cooking for many years, and has been invited to attend the food column as a guest many times. 60% of the restaurant's dishes are developed and produced by Cheng Yong, which is more exquisite than the dishes of the previous restaurants. The classic cold dish garlic white meat is presented in the form of white meat rolls, the selected two-knife meat is fat, four and six, and the shredded cucumber is rolled into the white meat instead of the commonly used cucumber shreds, and the surface is poured with red oil chili peppers, which are fragrant and refreshing, and a little sesame sauce is added to the chili peppers, which is more in line with the taste of Seoul. The overlord waist flower knife is extraordinary, each waist flower is cut into a cross flower knife shape, the width is uniform, and the depth accounts for two-thirds of the waist flower. The cross-shaped knife not only makes the waist flower look like a "phoenix tail", but also helps to increase the heating area during cooking, so that it can be quickly stir-fried until cooked.
The thumb fried buns are also small and cute, and the store has reduced the common fried buns to the size of a thumb and served them hot and freshly fried. The dishes in the spring breeze are abundant, such as the strange shredded radish, steamed baby cabbage with sauce and pork, sweet and sour crispy pork, and snails in sauce, which successively present the classic flavor types of Sichuan cuisine, such as the strange flavor of Sichuan cuisine, the soup flavor, the sweet and sour flavor, and the mustard flavor, which is quite similar to the traditional Sichuan cuisine "100 dishes and 100 flavors". But unfortunately, due to cognitive differences and other reasons, many Wuhan diners think that it is "not authentic enough".
Compared with the environment and production, the service is too inferior. The service staff often forgets to serve the food, and they don't help set the table when the food is served. The most criticized by diners is that they often touch the food with their fingers in the bowl when they help serve rice or soup, and the service training needs to be strengthened urgently.
