何香香重廚江湖川菜 - Xindian District

Good food but poor management. I made a reservation after five o'clock, and almost half of the dishes were out of order. It is a family-style restaurant, the proprietress is the chef, and the outfield is understaffed and chaotic. Banniang will get angry if she asks about the progress of the dishes, but her temper comes and goes quickly. If you don't mind the service, you can come and eat, the flavor is rich and spicy, and the spiciness is optional. Griddle shrimp and boiled beef are good.

This is an authentic Chongqing cuisine It’s been a long time since I went on a business trip to the other side because of the epidemic. I finally found the taste of pickled fish and grilled fish that I had always missed. It was not changed to the taste of Taiwanese at all. It was spicy enough and spicy enough. This is Chongqing cuisine. ! The proprietress is very cocky and straightforward with Chongqing's personality. This is a store that can make people feel warm! The price is not expensive and benefited. It is recommended that those who want to experience the taste of Chongqing can try it and enjoy the shock brought by the pepper

He Xiangxiang focuses on Sichuan cuisine No. 130, Sanmin Road, Xindian District, New Taipei City 231 The chef from the owner’s wife brings you the taste of your hometown of Chongqing, but it must be said that many dishes in the store are available in all provinces in the mainland, so if you have eaten the dish of the same name in the mainland, you don’t have to think that there will be exactly the same taste. Each chef has his own way of interpretation. Large round tables can be placed in the restaurant, so more than 10 people are welcome to dine Since it comes from Chongqing and is interpreted in Sichuan style, of course, you will use spicy as the main axis throughout the entire restaurant. Most of the dishes can choose the degree of numbness and spiciness, but the menu only has one line to choose from. Please tell the lady boss that you want to order grilled fish, but the waiter said that it would take a long time to wait a long time, but the lady boss suggested that we should order grilled fish just now, and the cooking time is just enough. We eat, this part doesn't feel good Because when I visited Chongqing before, the slightly spicy taste could satisfy my need for spicy and even my mouth hurt, so I only chose Xiaoma and Xiaolei, so the overall numbness and spiciness were not enough. , This pepper taste is heavier and the sour soup of the pickled peppers is not enough In addition, the hot and sour potato shreds are fried with chopped peppers, which is different from the usual vinegar and Kung Pao. And the dry pot cauliflower did not see the common pork belly refined oil to make dry pot In addition to the lack of overall aroma and acidity of saliva chicken, there is really a difference between the two places. Taiwanese chicken really lacks a flavor Next time, I'm going to try a medium spicy and spicy one. If you can't go abroad to eat delicious food, you can come here to stop itching and beat your teeth.

If you want to eat Sichuan-style dishes, you should come here. The chef's wife is from Sichuan, and the pickled peppers used are all homemade, and even its stand is bought from Sichuan (the chef's wife said that Taiwan can't buy it at all, so it can only be imported).

Very authentic Sichuan flavor, the owner and chef is a Sichuanese, boiled beef, grilled fish is very large, the fish is very tender, the sweet potato and koncho are delicious, the saliva chicken is also delicious, dry The pot cauliflower is also very recommended. The fried bacon with lettuce will not be too salty and very fragrant.