XU'S CUISINE

Xujiacai is located on the bustling Wangjiang Road. It is a Sichuan restaurant that was highly recommended to me by a local friend. Although the food here is spicy, it is within my acceptable range. After the meal, I also ordered brown sugar rice cake as dessert, and finally bought the internet-famous coffee. It was so comfortable.

A pretty good restaurant, with Chengdu specialties and home-cooked dishes. It has a wide range of customers. The restaurant environment is nice and clean, which makes people feel very comfortable. The shrimps are also very good. Recommended!

Not much to say, let’s get straight to the point First of all, it is a god! Strange! And good! eat! Crispy pork with unique flavor. At first glance, I even thought it was the famous Shandong cuisine nine-turn large intestine with a piece of sweet and sour short ribs on top. But this is a cold dish. No matter how delicious the nine-turn large intestine is, it still smells fishy when it is cooled. How would you describe this dish? The texture is very rich, just like eating a particularly heavy-flavored sushi, hahahaha. The lower layer is boiled purple rice. I think lard should be added during the cooking process. There is a special oil aroma when cooked slowly. , and the meat above should be pork plum meat. Shaved bone meat itself can also achieve this tight texture, but deboned meat will not be shaped like this, so it can only be plum meat, which is the legendary pine meat. , using the authentic Sichuan style cooking flavor, strange, sweet, spicy, with a hint of sourness in the aftertaste. As an appetizer, I think this is the best, the sour and spicy stimulates the appetite, and the sweetness It is greasy and pleasant to the body and mind. Put the whole thing into your mouth, the texture explodes, the plump and dense purple rice, the sweet and spicy plum blossom meat, and the seemingly ordinary plum blossom meat is actually charred on the outside and tender on the inside. It is more appropriate to use crispy on the inside here, it is very good Eating is like a humble but invincible martial arts supreme. Next is the salted egg cheese red hair crab. The red hair crab is not an ordinary ocean crab, it is a red crab! Okay, let's be serious... Red hair crab is also the aristocrat among seafood. Its price is even comparable to that of king crab. After the dish was served, I couldn't help but say "Wow~~". At first glance, it looked like a The perfect gold inlaid jade is also the blood jade that is hard to find for thousands of years. This dish consists of two layers, with honey cheese and gelatin mixed with impurities at the bottom. If it weren't for the taste of corn, I would have thought it was a plate of honeycomb corn, hehe. As for the red hair crab above, the entire crab body and legs are like a huge container. Zhang Ailing hates the spiny anchovies the most, and I hate the shell of the crab the most... But in Xujia Cuisine, there are no such concerns, all the upper part The shells have been carefully removed by the merchant, and the top crab shell is just for decoration. Just like a crab bucket, the container is filled with crab meat, mixed with cheese and salted egg yolk, which can make people feel that the crab is not plump. In this season, you can feel the taste of crab roe, sour, sweet and salty, unparalleled.

This is a modified Sichuan restaurant with a grand environment and bright Western-style decoration. Every dish is pleasing to the eye and full of the owner's innovative thinking. The service is the highlight of this restaurant, and the waiters are patient in answering the guests' questions. The prices in the restaurant are acceptable and not as expensive as imagined. There are expensive dishes, but there are also many dishes that are more affordable.

One star for food, I feel like the rating shouldn't be so high. I don't know if the menus in the hall and the private rooms are the same, but I feel that the hall has very few dishes, and the service is lacking if there are many people. Kung Pao chicken, the chicken is tender and the peanuts are fragrant. The shrimp, vermicelli and baby cabbage fully absorb the freshness of the seafood. The fish is cooked in a fragrant pot, the fish fillet is tender, spicy and fresh.

First of all, I have to say that this is a relatively expensive private restaurant. When you see the signs of Xu's cuisine, you will think it is very ordinary, but when you walk in, you will find that it is still very high-end, the waiters are very enthusiastic, and the dishes are very exquisite. In general, it is worth the price and very good.

Overall, they are quite delicious, and the portion size is just right. The dishes are served with the portion size, not too much or too little. I recommend Xu's Chicken with Tofu, Crispy Pigeon, and Pepper and Salt Glutinous Rice with Camphor Tea Duck. These are must-orders for almost every table.