Xujiacai, formerly known as Minghui Jinlu, started in Wangjiang Road and opened in 2011, which is one of the earliest Sichuan restaurants in Chengdu to focus on new Sichuan cuisine. The founder, Xu Fan, has also been committed to improving Sichuan cuisine, although it is different from traditional Sichuan cuisine in terms of ingredients and cooking methods, but the characteristics of Sichuan cuisine that emphasize flavor matching have been retained.

Since its opening, Xujia Cuisine has long been famous, and has won the LA LISE Global 1000 Best Restaurants, BEST 50 Best Restaurants in China, Olive Chinese Restaurant Award, etc. The taste of its dishes may not be traditional and authentic, but the fusion of flavors and the setting of the restaurant environment make the dishes of Xujia cuisine recognized by more foreign diners, and the neutralization of spicy dishes also allows diners' taste buds to be relieved.

Many of the dishes of Xujia cuisine use expensive ingredients, such as king crab, sea cucumber, truffle, caviar, etc., and the cooking method is borrowed from the form of Sichuan cuisine. Kung Pao Crystal Shrimp is based on Kung Pao Chicken, with fresh shrimp instead of chicken, but it still retains the sour and spicy lychee flavor of Kung Pao Chicken, and the shrimp is tender and full of taste. Sichuan pepper beef tongue reflects the unique hemp in Sichuan cuisine, the beef tongue is thinly cut, and fresh pepper, green pepper and other seasonings are added, the spicy taste is slightly lighter, but the numb flavor is full. Dishes such as spicy chicken and roast meat are also remarkable, although they are not amazing, but they also have the flavor of Sichuan cuisine. In addition, the cold dish of phoenix tail in sesame sauce of Xujia cuisine is also worth trying. The sesame sauce is not spicy, but has the fragrance of sesame seeds, the sweetness of brown sugar and the saltiness of light soy sauce.

Xujia Cuisine now has three stores, in addition to the Wangjiang store and Babao store, it has also opened a new branch of Yichuang Cuisine, which focuses more on creative dishes, and the dishes are different from the old ones, the taste is more integrated, and the presentation is more exquisite. However, most of its dishes are seafood, and as an inland city like Chengdu, the freshness and cost of seafood ingredients cannot be compared with those along the coast, so it is recommended that the dishes should be mainly river fresh.

If you have a large number of diners, you can also directly choose the set menu of Xujia cuisine, with nearly 20 dishes, all kinds of flavors are matched, including cold dishes, hot dishes, and snacks.

However, there is still a lot of room for improvement in the service of Xujiacai in high-end catering, especially the lack of timeliness of private room service, and there are sometimes customers who need service but do not appear in time, which is difficult to compare with star-rated hotels such as Jinjiang Hotel.