Recently, I had an out-and-out "big meal" with a group of 10 people from all over the country.
Say it's a big meal, and one means the time-from noon 12 to 3 pm.
Secondly, in addition to nearly ten cold dishes, there were more than ten hot dishes and chefs. A dazzling array of dishes include: chef Lan's specialty-fresh chicken feet with pickled peppers, and also: beef tenderloin with diced beans and red oil, five-color sage noodles, golden Daoxiao Noodles, frozen cakes with sturgeon caviar and shrimps in Dujiangyan, steamed lion's head with morels, original abalone, hot and sour wild fresh Liaoshen, golden Daoxiao Noodles and so on.
This meal, from beginning to end, the boss and chef Gui Lan made a detailed interpretation of every dish. From the origin of ingredients to the choice of ingredients; Then to cooking skills, to inheritance and innovation; From what to eat first to what to taste later, it is clear at a glance. And for some traditional dishes, he will explain in particular, what is the difference between the past and the present of the same ingredient? So, what's the difference in cooking techniques?
For example, Morchella esculenta, the cultivated Morchella esculenta is fried with cow fat, which can give full play to its characteristics. In order to prove this point, after eating "steamed yellow croaker lion's head with morel", he personally added "fried morel with butter" and made a comparative taste. Sure enough, what you said is true!
Lan's Sichuan cuisine, just like his personality, is professional, restrained, calm and practical-Sichuan cuisine tastes harmonious, Japanese cuisine is sensitive and respectful to ingredients, and the creativity and exquisiteness of French cuisine are all integrated into his products.
Master Lan once said that as a craftsman and chef, the most important thing is to hold your breath, and his greatest wish is not to close the door. Don't close the door-three seemingly simple words actually contain the persistence and diligence of the chef and the long-term trust and choice of the diners.
Being able to "open the door for business" is probably the highest realm of private cuisine.