Yuzhilan-a legendary private cuisine that must be eaten in Shanghai.

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

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

In 20 18, Yuzhilan was located in Shanghai, and gourmets came here one after another. My parents have been running for Xiaoshengchu these two days. Take Tiger Mom's best friend to Yuzhilan to enjoy delicious Sichuan cuisine and see 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.

There are no strong and gorgeous traditional Chinese restaurants, and there are no wild varieties of heavy oil. Yuzhilan in the boudoir is quite light and elegant.

Mr. Lan Guijun is easy-going, unobtrusive and always smiles at people. He said modestly that he was a "Sichuan-style family chef who cooked seriously", but he had already established himself in the gourmet Jianghu. Mr. Lan retired from Jianghu in 2007 and devoted himself to studying traditional Sichuan cuisine. It has been used for a long time to open Yuzhilan. Yuzhilan in Shanghai has more elements than Yuzhilan in Chengdu.

When dining in Yuzhilan, Mr. Lan will prepare a complete menu for the guests. Appetizers, main courses and snacks are all harmonious and orderly.

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

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

Mr. Lan invented chicken feet with pickled peppers, and you can taste the original flavor in appetizers. There are also broad beans mixed with conch, beef tendon in red soup, rose lily, wolfberry tip with termites, and wild fungus, all of which are various dishes.

Hand-made colorful noodles with fruit and vegetable juice, with special sauce specially made by Teacher Lan. They are spicy, sweet and sour, fresh and salty, but harmonious and delicious. This is really a "strange" noodle.

When you come to Yuzhilan, you must eat gold powder in a big way. This bowl of noodles is quite famous and is called "a must in western Sichuan". It was introduced in "Flavor World", and it is teacher Lan's specialty. The knife-faced sitting pole has a history of more than 200 years, almost lost, and was restored by Mr. Lan.

Why is it lost? Because the production of kung fu is really complicated: the dough is made of duck egg yolk without water and flour; It also requires the chef to sit on a long bamboo pole and roll it repeatedly, pressing the dough into pieces with his own body weight until the rolled dough is as thin as paper, and then cutting noodles as thin as hair with a big knife of less than1mm.

The soup base with 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 after a series of steps, the clear soup base is hung out. Tasting that taste, taking the essence of ingredients, is extremely delicious but delicious but not abrupt, which still reminds me.

Carry out the original dish without adding any thickener, and stew the elbow in the 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. If you miss the first-hand frost rice in the future, you can probably learn from Teacher Lan and set a set of water standards with the best taste.

Finally let me feel a dish with Sichuan flavor. Steamed covered fish has tender meat, pure seasoning and delicious taste.

Eat to the end, a little red oil jiaozi is still not careless. The good news is that it is fragrant with red oil, which is a good sign of Sichuan cuisine.

The last course is boiled in sweet water, which is a traditional food in Sichuan. Glutinous rice with pork belly and bean paste. Teacher Lan improved it by adding soybean powder and white sugar powder, which made the taste not as greasy as traditional sweet boiled white, and it was also suitable as a finishing dish.

After a dinner party, the menu design was ingenious, the dishes were coherent and deep, and each dish was impressive. I haven't eaten such a complete and delicious meal for a long time.

Mr Lan Gui Jun once said, "In my opinion, it is a very happy thing to be able to do what you like. It is a wonderful thing to switch food with all I have. " A chef with this belief is sure to make infinite delicious food.

In the next issue, I will share a dish that Teacher Lan cooked for me in the kitchen, so please look forward to it.

▲ Yuzhilan

▲ Per capita: 1400 yuan

▲ Address: No.851Julu Road, Shanghai