Qiu Jin Xiao Fried is located on Chu River Han Street, and if you want to enjoy a spicy Sichuan meal after shopping nearby, this is a good choice.
Qiujin made his fortune from Zigong, Sichuan, and made a name for himself as an authentic salt gang dish, with five branches in Chunxi Road, Taikoo Li and other places. Zigong is rich in well salt since ancient times, and the salt produced in its heyday can be eaten by one-tenth of the country's population, and the number of local salt merchants and salt workers is quite large, so it also derives the Zigong salt gang dish with heavy seasoning, fresh and spicy stimulation.
Ginger frog is a representative dish of Yanbang cuisine, which is seasoned with Sichuan millet spicy, Erjingtiao, fresh and spicy ginger and pickled pepper, the ginger has a crisp and tender taste, and the taste is not as strong as the old ginger. The bullfrog is sturdy, the meat is smooth and tender, and the spicy flavor has a hint of sourness. Shuangpin tofu brain flower is packed in a round bowl, the surface is covered with seasonings, and the green onion and chili noodles account for half each, forming a trend of "red and green two heavens". To eat, take a spoonful of green tofu to feel the freshness of the scallion oil, and then taste the red tofu to experience the spicy aroma of chili peppers. Although it has been chained for many years, there is still a certain risk of lightning strikes in Qiujin. The hot tender beef is too salty, and it is difficult to eat the meat on its own, so it must be eaten with rice. Cold crucian carp is too sweet, the sweetness basically completely masks the umami, and the crucian carp has many bones, so you need to be extra careful when eating. There is also a certain problem with the rhythm of the restaurant, and some dishes have become cold by the time they are served.
The restaurant is decorated in bright red as the main color, full of young and fashionable atmosphere. The dining area is mostly decorated with wrought iron, with a tough style, and the red lines hanging neatly on the top are like red peppers, hot and festive.
