Review

The first hot pot on the first day of Chengdu is not far from the hotel where I live. There are too many Chengdu hot pot restaurants. I don’t know how to choose, so I chose a Chengdu old hot pot to try the moment the pot was served. I felt that the bottom of the pot was boiled with thick butter. Before eating hot pot, I ate with light soy sauce. In order to feel the flavor of Sichuan hot pot, I chose sesame blend and oil as a marinade. I was equipped with Weiyi soy milk to relieve spicy [Jiuxiang Beef] The meat is fresh and tender. There are not many beef slices, but each slice is sliced very thick. A pot of meat is eaten. It can be said that it is half full [thousand-layer belly] [Yellow throat] A large pot and two pots in Shanghai are also very fresh [skin] I have not tasted this in Shanghai. It looks similar to wide powder, but the taste is much more glutinous than wide powder. It will not rot after a long time. [Potato powder] No work, no work, fast frozen, some of them are disconnected [Fresh tofu] [Fresh tofu] Fresh tofu without the fishy smell of beans, the bean skin is a bit old to eat, compared with several other branches, this decoration seems not to be like other branches when eating The waiting time is not early. It is past the lunch market. There are only two tables of local guests in the store. The chef has been off work, so I didn’t taste their cockroaches. It’s quite lost, but it’s good to taste other food. It tastes good and it’s eaten after a meal. Compared with Shanghai’s consumption. The price is too high, the quantity is large, the unit price of the dishes is not expensive, the clerk is also very enthusiastic