Changzhou 57 Du Xiang is a restaurant that mainly focuses on Sichuan cuisine, with unique taste, exquisite dishes and fresh ingredients, which is deeply loved by diners. Among them, the most representative dishes are white meat with garlic paste, tender and refreshing Maoxuewang and refreshing fried meat with fungus.

The first course will introduce garlic and white meat. This dish is made of white meat head, which is boiled until it melts in the mouth, and then sprinkled with rich garlic paste, pepper powder and coriander, which is delicious and attractive. When you taste this dish, you can feel that the meat is delicious and smooth, and the flavor of the meat, garlic and pepper complement each other and the taste is extremely rich.

The second course is Maoxuewang, which is one of the most classic dishes in Sichuan and Hunan. The main raw materials of this dish are pig liver and pig blood. Add tofu, bean skin and other ingredients, and stir-fry a lot of peppers, peppers, ginger and garlic, which is very spicy. Maoxuewang tastes delicious and unique, spicy but not dry, which is very enjoyable.

The third course is fried meat with fungus. This dish is made of lean meat and fungus, which tastes good together. Auricularia auricula is delicious and refreshing, which complements the delicacy of lean meat. Add a little onion, ginger, garlic and pepper, and it tastes delicious, both fragrant and delicious.

Generally speaking, Changzhou 57-degree Hunan cuisine tastes very good and is deeply loved by consumers. In particular, white meat with garlic paste, hairy blood curd and fried meat with fungus are the most representative dishes in this restaurant and are worth a taste.