Yu Zhi Lan

One of their new dishes is stuffed with lobster roe and lobster meat in radish, with matsutake chicken soup on the outside. The lobster roe tastes amazing. Another dish is stuffed with the highest grade M12 beef in morels, and then pan-fried with wagyu oil. Friends who went with me praised it highly. This is a private dish that is unknown, but the quality is as reassuring as ever.

No. 24, Changfa Street, No. 1 A first-floor residence in an ordinary residential building Because of Mr. Lan and his Yuzhilan It has become extraordinary Four stars are fine One more star should be given to Mr. Lan His years of persistence, innovation and integration His dishes and tableware are very "Master Lan" Many of the tableware are made by him Some of the tableware seems bulky He also has his own particularities There are several dishes that I like Basically there are no disappointments

Yuzhilan, No. 24, Changfa Street, Chengdu. I can't remember how many times I've eaten at Yuzhilan, and each time I have a different feeling. During the meal, Chef Lan communicated more with everyone. Most of the dishes are very familiar, but this cod roe and shrimp jelly is the first time I've eaten it. It's so delicious.

Mr. Cai Lan commented on the food Lin Yixing, which is hidden deep in the alley, not noisy, and is a real private restaurant. It is prepared by a Sichuan cuisine master, and the tableware is also custom-made porcelain. It costs 650 per person for three or less people, and 550 per person for three to five people. Reservations are required and reservations must be paid. Although the price is high, the ingredients are excellent and the dishes are excellent. The side dishes and main dishes are all carefully made, except that the sea cucumber is a little smaller (for Yantai people). The products have cultural artistic conception and are in line with the positioning.

The restaurant is hidden on Changfa Street in the city. Making an appointment to visit feels like visiting a friend. Lan Guijun, an old-generation catering master, personally manages it with his family and several young apprentices. Eating Lan Guijun's dishes is also eating his thoughts on the new Sichuan dishes/ware matching, as well as his decades of experience with Sichuan cuisine. The place is hard to find. It is in an inconspicuous alley, and there is not even a sign at the door. However, it is a private Sichuan restaurant known to everyone. Doesn't it look like Sichuan cuisine from the photos? Hehe, this is also the style of this restaurant. Each dish is very exquisite, and there is a dish prelude list on each table. Each dish is served in this order. One person has to eat all the dishes. At the end of the meal, you are really full and satisfied. In short, you deserve it.

The only thing that is not disappointing is the food. ... The ingredients are too expensive, and the Chinese culture is lost. The taste is above average, and the texture is good. After eating, the stomach is full but not bloated, and the mouth is sticky. OK, keep it up. Thank you.

I went there because of its reputation, but I came back disappointed. First, the ingredients may be good, but the taste varies from person to person, but the cooking lacks creativity; second, there is only one waiter serving three or four tables of guests, and each guest has more than a dozen dishes. The waiter rushed to serve one by one, and the guests rushed to eat one by one. There was not enough time to taste them. They just wanted to finish eating quickly so that the waiter could take away the dishes and serve the next dish. After finally swallowing the last bite, the waiter came to tell me that the store was closing and asked me to check out and leave. According to common sense, for such charges, the waiter should have some communication with the customer. At least he should briefly introduce the characteristics of each dish, whether it suits the taste of the customer, etc. Unfortunately, this was not a good experience. Talking about the price, half of the deposit must be paid in advance when booking. The customer decides how much the meal costs, and the chef decides what kind of meal the customer eats. The starting price is 1600/person to 2000/person.