The number of shabu-shabu restaurants in Xi'an is not much. Founded nearly 10 years ago, Fuji Jing Shabu moved its location due to demolition, which caused a discussion among Xi'an shabu lovers, and the restaurant's popularity has greatly increased, and even many foreign diners have come to Xi'an.
As a small restaurant, Fujikyo Shabu does not have many options for the bottom of the pot, and the whole restaurant uses traditional clear water soup. As soon as diners take their seats, they can see a plate of jujubes, wolfberries, longan and other combination ingredients on the table. Remember not to rush to pick up the jujube as a dried fruit to eat, because this is the ingredient to be used in the clear soup, and put it on the table just to let diners see the "real material, nourishing effect". After ordering, the waiter poured the jujube into the pot and filled it with a pot of Nongfu Spring mineral water. Diners only need to wait for the meat to be cut in the back kitchen and the bottom of the clear soup pot to boil.
The hand-cut mutton is all Yanchitan mutton, and the amount of each plate is more than 6 taels, which is more satisfying than the common 4 taels on the market. It is worth noting that the hand-cut meat in the store is not fresh-cut meat, but has been refrigerated and acid-draining, so there is no visual effect of other fresh meat "standing on the plate and not dropping". Since there is no fatty meat such as lamb's tail in the store, it is recommended that diners first cook the best fat butter to moisten the bottom of the pot, which can also effectively prevent the smell of mutton skewers and affect the performance of beef. The best fatty beef slices are thin, high in fat, and full of flavor. After the pot is "oily", you can first try the Yanchitan lamb hand cut leg meat with a relatively high fat content. Because the mutton slices are large and thick, the vegetable oil lamp of Fujikyo Shabu has less firepower, so it is recommended that diners do not cook too much shabu at one time, otherwise it will become a boiled meat feast, and the experience is very poor. The thick Tan lamb leg meat has plenty of mutton flavor, and the bite is broken, and the more you chew, the more the milk umami overflows. The hand-cut tendon meat of Yanchitan mutton is lean, the taste is similar to that of hand-cut leg meat, the fragrance is lighter, but the meat quality is more delicate, and the sweetness is obvious.
Sesame sauce is very important for shabu-shabu, and Fujikyo shabu-shabu is not only not strong in flavor, but also salty in taste. Fortunately, there is also a secret spicy oil in the store, which is a freshly fried chili segment used with sesame sauce, which adds a fresh and spicy taste than ordinary sesame sauce.
Fuji Jingshabu also has a big live signboard - Beijing Old Man Qi, who has been engaged in the chef industry for many years. The old man went to Jubaoyuan copper pot shabu shabu shop as an apprentice since he was a child, and later worked in famous shabu shabu restaurants such as Donglai Shun, and his single-handed belly dishes captured the stomachs of many diners. Now the diners who come to Fuji Beijing Shabu, as long as they don't order the old Beijing oil and are bumped into by Qi Lao, who is patrolling the store, he will definitely recommend that the diners have a special "Beijing veteran" to come to one. It must be affirmed that the seasoning prepared by Qi Lao is spicy and charming - first stir-fry the green onion, ginger and garlic with oil to bring out the fragrance, and then add the exclusive sauce, and the hairy belly is spicy and crispy after just the right stir-fry. The old Beijing popping bezoar throat is also the same seasoning, there is no fishy smell, and the taste is more crispy. It is recommended to taste these two dishes hot, otherwise the aroma will be weak.
Although Fuji Kyoto Shabu is a small restaurant, the store is simple and elegant, and the appearance is better. The area on the first floor is not large, only a few tables can be accommodated, and the second floor is basically a private room, and the internal environment is almost the same as the hall, with no minimum consumption and service charge.
