Although the king of the signature is a string of incense, the store pays attention to the selection of ingredients, and the cumbersome production of some dishes is not inferior to that of a hot pot restaurant.
The black pepper beef in the town store dish is made of yellow beef back fillet part, first hammer the beef loose, cut it into evenly small pieces of about 1 cm, and then add black pepper and sea salt to marinate. Hammered to a soft texture, the beef not only absorbs the seasoning quickly, but also becomes tender. Pangasius is not easy to make, its meat is tender and easy to rot, and it is difficult to wear a lot. The pangasius of the king of the king is cut out of the belly of the fish with a blade, mixed with the marinade, and then placed in the refrigerator for 20 minutes, which not only makes the marinade flavorful, but also helps the bamboo skewers to be skewered. The fish is smooth and tender, and no matter what soup base it is cooked in, it tastes extremely delicious. The surface of the liver is full of chili peppers and peppercorns, which can ensure the spicy flavor while removing the peculiar smell, and its taste is more crisp than the chicken liver.
Like Xiaojun Liver and the side of the road, the king of signing kings is also from Chengdu. There are four types of pot bases: red soup, clear soup, mushroom soup, and tomato, and the mushroom soup has a refreshing flavor and is quite good on its own. The King of Signature Saucer is also the most traditional with sesame oil, garlic, coriander and chopped green onions, and the seasoning section is stocked with kimchi, snacks and fruits, which can be eaten by yourself.
The name of the shop is derived from the "Thousand Kings", so the store is full of decorations for games such as mahjong, dice, and poker. The restaurant has three floors, the first floor is the waiting area, the second and third floors are the dining area, and the second floor has a low ceiling, which will have a certain sense of oppression. There are not many waiters, one person needs to take care of an area, and no one responds to it.
