Name: Yuan's Chuan Chuan Xiang 袁记串串香

Add.: 4151 Hazelbridge Way Richmond, BC V6X 4J7

Introduction:

(We are aiming to be an over one-century restaurant brand, which is beneficial to all stakeholders)

Chengdu Yuan's Chuan Chuan Xiang Restaurant Management Co., Ltd. The company's brands: [ Yuan's Chuan Chuan Xiang], founded in 1996, has been one of the most representative cuisines in Chengdu, Sichuan Province, China. Over the years, YCCX specialized in the Chuan Chuan industry and had become the leading company and brand in the industry. We are keen on researching and developing the most delicious Chuan Chuan, focusing on standardized systems management in industry and working on finding the essence of the culture in public life. Meanwhile, we work diligently to build a win-win situation for all the partners.

Yuan's descendant heritage secret family recipe, which made of high-quality spices, with modern features of hotpot. The disposable hotpot soup contains tongue-numbing, spicy, fresh, fragrant four kinds of features together. YJCCX developed disposable soup in the bag, which express the philosophy of green, healthy, safe, reliable food in this industry.

Yuan's Chuan Chuan Xiang comes to Vancouver. Try out the authentic taste of Chengdu, experience the most delicious Sichuan cusine.

You are welcome to visit us at:
Aberdeen Centre 4151 Hazelbridge Way, Richmond, BC V6X 4J7, Canada (second floor)

Reviews:

Yuan's Chuan Chuan Xiang is located at the end of a long corridor on the second floor of Aberdeen Centre. You have to be on a mission to visit it. That being said, it was fairly busy when I was there and more groups were arriving as I was leaving. Yuan's Chuan Chuan Xiang is the Richmond location of a chain that hails from Chengdu, Sichuan Province in China, and was founded in 1996. It's a more intimate space, with booth and table seating, plenty of windows, and an overall chic design aesthetic (except for stuffed pandas everywhere). Photos of Chengdu can be found throughout the restaurant, highlighting the chain's origins.

The "chuan chuan xiang" in the restaurant's name actually refers to a version of hot pot that puts ingredients on bamboo skewers, which are then, traditionally, cooked in hot spicy oil. I had never tried such a concept, so needless to say, I was really intrigued.

Service here was friendly and very attentive. There's no fancy computer system at this restaurant, but just a sheet for checking off what you want. Broth selections are much more limited, with only spicy and non-spicy possible ($9.90 for one or $13.90 for a double flavour pot).

You can then choose from a host of items, like red pepper powder, wide sweet potato vermicelli, black fungus, duck gizzard, and baby cuttlefish (ranging anywhere from $1.99 to $22.90). The main attractions are the "sticks" ($0.90 per stick or $3.99 for 5), which include chicken skin, kelp, duck tongue, rice cakes, and "numbing spicy beef." Other side dishes like fried rice with egg and xiao long bao are also available ($1.59-$2.99). Like at To Hot, it's easy to get carried away with the ordering. The individual sticks, though, are a fairly affordable way to try a bunch of different things.

Once you place your order, you won't have to wait long before your pot of soup arrives, as well as your platter of sticks. The soup is pork-based, with flavour intensified with many added different ingredients, such as tomato, cucumber, green onion, dried red dates, dried goji berries, ginger, and mushrooms.

If you're having the spicy version, your server will bring a packet of premade spicy mixture, imported from Chengdu, and add it to your broth (or one side of the pot). The contents of the package are similar to what was in the spicy broth at To Hot and includes dried chili peppers, peppercorns, star anise, garlic, longan skin, and fermented bean paste. The result is a potently spicy broth.

Like any hot pot experience, the key is timing and knowing when to put ingredients into the broth. For instance, harder vegetables, like yam, are going to take longer than seafood items, like shrimp. The beauty though of the sticks is that you can very efficiently add and remove your food without fishing around for them.

The occasional piece falls off a skewer, but for the most part, they stay on quite well. I'd also think about what items you want to place in the spicy broth, as more porous ingredients, like tofu will soak up more of the flavour (and heat), while other ones, like quail eggs, won't.

The sauce/seasoning bar ($2.45) has a good selection of options, like oyster sauce, mashed garlic, crushed peanuts, sesame oil, and chopped green onion and coriander.

After you remove your food from the skewers, you can dip them in your individualized sauce or drizzle it over top.

By Google