There is a well-known Xiangzi Temple Street at the south gate of Xi'an, which is crowded with tourists every day. There is a restaurant on the street whose entrance is decorated with a wooden torii, which is very eye-catching. The antique interior and exterior environment arouse the curiosity of diners, which is a completely different from the traditional Beijing flavor.
Wanton does not just want to be an old Beijing copper pot shabu-shabu, but chooses to combine the characteristics of Chongqing hot pot, which can be glimpsed from the bottom of the pot in the restaurant. The bottom of the restaurant's clear water pot is the same as that of Yu Shabufang, which only uses tap water as the base, and then adds some spices such as green onions, and the price of 18 yuan is in the middle of the Yushabufang. There are also spicy butter and sauerkraut pot bottoms in the store, which can be selected separately or paired with mandarin duck pots, which are rich in flavor. It is best known for its exclusive bak kut teh soup base. This is a dish originating from Malaysia, the main ingredient is pork bones, containing more than a dozen spices such as angelica and Chuanxiong, which need to be boiled for many hours, salty, sweet and spicy. For many shabu-shabu lovers, it is undoubtedly "misguided" for restaurants to offer such pot bases, but for most newcomers to shabu-shabu, a combination of multiple flavors is easy to accept.
In terms of mutton breeds, the company does not have much advantage, and the 1-year-old lamb is selected, which has a lighter taste. There are two types of hand-cut mutton, namely hand-cut fresh lamb and hand-cut lamb tendon skewers. Both are fresh meats that maintain a smooth texture and plenty of juice. The hand-cut fresh mutton is slightly messy, the meat slices are thicker, and it needs to be boiled for more than ten seconds under the "support" of the induction cooker, and the fatty and tender taste will follow. The hand-cut lamb tendon skewers are not troubled by the smell, but they are a little too thin and will feel astringent when chewed, and the light milky flavor that overflows after them can balance the taste well. The sesame sauce in the store is also a leader in Xi'an, there is no problem that the concentration is too light or too salty, and the spicy section of the restaurant is spicy, and various spices outline the sesame fragrance is particularly prominent.
The most famous one-meter fat beef in the store actually performed mediocre, and the consequence of machine cutting was that the beef slices were too thin, and it would crumble into slag after shabu-shabu was boiled for a long time, and the taste was more chai and the beef fragrance was bland. If you like beef, it is recommended to order fresh meat dishes such as fresh hanging dragons.
There are two layers of shabu-shabu in the copper pot, the style is simple, small and exquisite. There are no private rooms in the restaurant, which may be a shame for diners who are looking for privacy.
