The signature here is Shanghai-style Sichuan cuisine, so both the decoration and the dishes are mostly based on improved Sichuan cuisine.

If it weren't for so many red peppers hanging on the wall, we would have thought we had walked into a tea restaurant.

Although the small shop is located in Xinzhuang, it has naturally cultivated a large number of loyal diners because of the large quantity of dishes and low prices.

If you don’t live too far away, the money you save from eating is enough to cover the taxi fare there and back.

Overbearing fish is the signature dish of Sichuan cuisine, but the fish with lotus root slices seems to look more beautiful. I wonder if the boss specially modified it to cater to the tastes of Shanghainese?

The method is authentic and the price is cheap, even Chengdu people praise it.

So Yilin and our ordering group members decided to come to the kitchen to see how this delicious Sichuan cuisine is made.

This person is both the boss and the chef. I heard he is also a national special chef. He has been in the industry for almost 20 years. He studied at the Sichuan Provincial Cooking School in the early days and was the first college student chef.

In fact, the secret recipe of this overbearing fish is in the toppings that are being fried now. I heard that it needs to be brewed with many kinds of spices. Just like our sweet wine in Shanghai, it takes a while to become fragrant enough.

Another dish of white meat with garlic paste has also been improved by the chef and has become a fashionable Sichuan dish.

* Overbearing fish: 38 yuan * Steamed pork chop with taro flour: 28 yuan * White meat with garlic paste: 15 yuan * One bucket of the world: 28 yuan * Shredded chicken soba: 9 yuan Popular comments The dish is very authentic, but the taste is a bit spicy;

The portion is very generous, so you have to consider it carefully when ordering; the restaurant is on the ground floor of the hotel, so parking is very convenient.