Not explicitly mentioned in the video, only 'Dongzikou'
Loading map links...Dishes
The dishes offer a variety of Sichuan flavors. The Crispy Skin Fish has a unique, lighter, and slightly sweet flavor with a hint of tomato, though the frying can be inconsistent, leading to some slightly burnt parts. The Cold Pig Ear Slices are authentic, crispy, and well-seasoned with a fragrant red oil, evoking a traditional banquet taste. The Stir-fried Crispy Offal is a homestyle dish with good flavor, but the knife work for the ingredients can be uneven. The Braised Pork Hock is exceptionally tender and fresh, with a pleasant spicy-sour flavor from pickled chilies and ginger. The Meatball Soup is light, savory, and fresh, with a generous portion of meatballs and minimal seasoning, focusing on the natural taste of the ingredients. Overall, the ingredients are fresh, and the flavors are generally good and authentic, with a few minor inconsistencies in preparation due to the high volume of customers.
Service
The service is minimal and self-service-oriented. Customers need to go to designated areas to pick up rice and cold dishes. Hot dishes are brought out on tricycles, and customers must quickly 'grab' their desired plates. There is no traditional table service where orders are taken and food is brought directly to the table.
Precautions
- Be prepared for a very crowded and bustling environment, especially during peak hours.
- The restaurant operates on a self-service model; you'll need to pick up your own rice and cold dishes.
- For popular hot dishes, be ready to 'grab' them quickly as they come out in batches on tricycles.
- Due to mass production, some dishes, like the Crispy Skin Fish, might have minor inconsistencies in cooking (e.g., slightly burnt parts).
- Some ingredients, like the offal in the Stir-fried Crispy Offal, might have uneven knife cuts.
- If you prefer a quieter dining experience with full table service, this might not be the ideal place.