Yuzhilan is a private restaurant in Chengdu, which is well known by gourmets.

Many managers of private kitchens in Chengdu are experts who live in seclusion in Jianghu, and one of them is Lan Guijun, who is known as the "first knife in Jianghu". Mr. Lan Guijun is the inventor of pickled chicken feet and the founder of the well-known private restaurant Yuzhilan. Yuzhilan is hard to find in Chengdu, and only hosts two guests every day, which has been reported by overseas newspapers.

In 218, Yuzhilan was located in Shanghai, and gourmets came here one after another. In the past two days, my parents have been running for Xiaoshengchu. I brought my tiger mother's best friend who worked hard to accompany the exam to Yuzhilan to enjoy delicious Sichuan cuisine and get a glimpse of the cooking philosophy of Mr. Lan, a master of Sichuan cuisine.

Yuzhilan in Shanghai is located in the old villa on Julu Road. It only accepts reservations, and its appearance is not conspicuous. The store manager opened the door for us and found it unique after entering the door.

It is not as rich and gorgeous as traditional Chinese restaurants, nor as wild as all kinds of heavy oil. The Yuzhilan in the deep private house is quite light and elegant.

Mr. Lan Guijun is easy-going, unassuming and always smiles at people. He is modest as a "Sichuan-style family chef who cooks seriously", but in fact he has already established himself in the gourmet Jianghu. Mr. Lan retired from the Jianghu in 27 and devoted himself to studying traditional Sichuan cuisine. It took a long time to open Yuzhilan, and Yuzhilan in Shanghai added more elements than Yuzhilan in Chengdu.

When dining in Yuzhilan, Mr. Lan will prepare a complete menu for the guests. The appetizer, main course and dim sum are all harmonious and orderly.

Mr. Lan attaches great importance to eating utensils. He thinks that eating utensils are an important part of the dining experience. Yuzhilan customizes tableware from Jingdezhen. When diners eat, a set of porcelain corresponds to a dish and will not be repeated.

Mr. Lan went to Jingdezhen for further study in those years when he was practicing behind closed doors. The appetizer "Panda Save Box" was Master Lan's idea, and it was made of golden nanmu. The porcelain painting was double-sided and very delicate.

Mr. Lan invented chicken feet with pickled peppers, and you can taste the original in the appetizer. In addition, there are broad beans mixed with conch, beef tendon in red soup, rose lily, wolfberry tip with termites, and wild fungus, which are all kinds of dishes.

Handmade multicolored noodles made of fruit and vegetable juice, accompanied by a peculiar sauce specially prepared by Mr. Lan, are spicy, sweet and sour, fresh and salty, but delicious harmoniously. It really is "peculiar" noodles.

When you come to Yuzhilan, you must eat golden noodles with a big sword. This bowl of noodles is quite famous, and it is called "a must in western Sichuan". It was introduced in "Flavor World" and is Mr. Lan's specialty. Sitting on the pole with a big knife face has a history of more than 2 years, which was almost lost, and was restored by Mr. Lan.

why is it lost? Because the production of kung fu is really complicated: the dough does not use water and flour, and it is all made of duck egg yolk; It is also necessary for the chef to sit on a long bamboo pole and crush it repeatedly, pressing the dough into pieces with the weight of his body until the rolled dough is as thin as paper, and then cutting out noodles less than 1 mm and as thin as hair with a big knife.

The soup base of golden noodles looks like clear soup. In fact, hens, local ducks, lean meat and Jinhua ham are boiled for four or five hours, and then the clear soup base is hoisted out through a series of steps. Tasting that taste, taking the essence of ingredients, is extremely delicious but delicious but not abrupt, which still reminds me today.

stick to the original dish, without adding any thickening, and stew the elbow in broth for several hours, which is salty, fragrant and soft. When cooking with rice, the water is accurate to grams to ensure that the rice maintains a perfect taste. In the future, when I miss a hand of first frost rice, I can probably learn from Mr. Lan and work out a set of water standards with the best taste.

A dish that finally made me feel Sichuan style. The steamed covered fish is tender, pure in flavor and delicious.

At the end of the meal, a little red oil jiaozi was still not careless. What is gratifying is the fragrant red oil, which is a sign of good Sichuan cuisine.

The last course is sweet boiled, which is a traditional Sichuan cuisine. Glutinous rice is served with pork belly and red bean paste. Mr. Lan improved it by adding soybean powder and white sugar powder, which made the taste not as fatty as the traditional sweet boiled white, and it was also suitable as the ending dish.

After a dinner, the menu is cleverly designed, and the dishes are connected and deep, and each dish is impressive. It's been a long time since I've eaten such a complete and delicious meal.

Mr. Lan Guijun once said: "In my opinion, it is a very happy thing to be able to do what you like. It's a wonderful thing to give everything I have for food. " A chef with this belief is bound to create infinite delicacies.

In the next tweet, I will share a dish that Mr. Lan gave me in the back kitchen, so stay tuned.

▲ Yuzhilan

▲ Per capita: 1,4 yuan

▲ Address: No.851 Julu Road, Shanghai.