No spicy or unhappy is the initial impression of Sichuan cuisine, but Chengdu, which represents Shanghe cuisine, can only be regarded as spicy compared with Jianghu cuisine in Chongqing. In recent years, innovating or improving Sichuan cuisine has become the culinary direction of many restaurants in Chengdu, borrowing ingredients and cooking methods from other cuisines while retaining the unique flavor of Sichuan cuisine.
Located in the south of the city, Nanhui 57 has become the preferred restaurant for banquets in the area. Nanhui 57 is hidden under the Tianfu overpass, and the restaurant is located right behind a KTV. The exterior looks ordinary, but the inside is unique, and the entire restaurant has only 11 private rooms, which can be compared with private restaurants in terms of comfort and privacy. As far as the Sichuan restaurant is concerned, the decoration is somewhat "magnificent", with a large number of crystal lamps and marble floors that are a bit excessive, but the space is extremely spacious, and diners will not feel depressed.
After several years of polishing, although Nanhui 57 mainly promotes creative Sichuan cuisine, the restaurant's ingredients, cooking tastes, plating, service and other aspects are in the forefront of Chengdu Sichuan restaurants. Nanhui 57's dishes have changed from the common big oil and spicy in Sichuan cuisine, focusing on retaining the umami of the ingredients themselves while enhancing the flavor of the spicy food. The taste on the tip of the tongue has almost become a must-order dish at Nanhui 57. This dish uses beef tongue as the base of the ingredients, the beef tongue is cut into thin slices, and the soup base is covered with fresh green peppers and Sichuan peppercorns, which are oiled by high-temperature rapeseed oil, and the fragrance and spiciness of green peppers and the fresh hemp of Sichuan peppercorns are released, and the beef tongue is crispy and flavorful. Even spicy diners can enjoy seasonal vegetables based on local seasonal characteristics.
In the combination of dishes, there are also many shadows of other cuisines. Pulp tofu is not a Sichuan dish, but the iron plate method and the seasoning of Sichuan barbecue make this dish have the flavor of Sichuan cuisine. The outer skin needs to be crispy, while the inner part needs to be semi-liquid, and the sauce flavor of the outer skin is just right for the bean texture inside. Some dishes also incorporate Western recipes, such as adding salads for a refreshing taste or marinating foie gras with red wine.
Nanhui 57's selection of ingredients is not comparable to ordinary Sichuan restaurants. Nanhui 57 has its own farm base, and the local seasonal ingredients can be supplied in a timely manner, and can ensure the freshness of the ingredients. The dishes include fresh water, seafood or scarce ingredients, such as abalone, foie gras, black truffle, matsutake mushrooms, etc., which are particular about preserving the umami, but Nanhui's treatment does not let the spicy taste overshadow the ingredients themselves.
Service is also the highlight of Nanhui 57, from the guidance when entering the door, to adding tea and pouring water, explaining dishes, changing plates, the service staff can do it in a timely manner, and take the initiative to ask. For customers who need to entertain, a comfortable dining experience is also extremely important.
Dining at Nanhui 57 is best booked one day in advance, customers can choose to order food after arriving at the store, or they can inform the restaurant of the per capita standard and taste preference, and the restaurant will prepare the dishes to match. The location of Nanhui 57 is relatively old, and the parking space is slightly insufficient, so if you are going by car, it is recommended to reserve a parking space for the restaurant in advance.
