Yu Zhi Lan

Unique / Unconventional Aspects of Yu Zhi Lan, Chengdu

1. Chef-Crafted Ceramic Art and Pottery in the Dining Room
The restaurant's interior is uniquely decorated with ceramic art and pottery made by the owner-chef Lan Guijun himself, adding a personal and artistic touch to the rustic charm of the dining space.

2. Intimate and Exclusive Dining Experience with Only 18 Seats
Yu Zhi Lan offers a very limited seating capacity of just eighteen seats, ensuring a highly personal and exclusive fine dining experience that emphasizes attention to detail and a memorable culinary journey.

3. Elevation of Traditional Sichuan Cuisine to Haute Cuisine
Chef Lan Guijun is renowned for transforming classic Sichuan dishes into minimalist yet masterful haute cuisine, focusing on natural flavors and premium ingredients while maintaining traditional techniques. This approach has earned the restaurant two Michelin stars and recognition as Chengdu’s highest-rated restaurant.

The most honored or signature ingredients at Michelin two-star restaurant Yu Zhi Lan in Chengdu reflect its refined Sichuan cuisine elevated to haute cuisine by Chef Lan Guijun. Key ingredients include:

• Sichuan Peppercorns: Used with expert balance to create the characteristic málà (numbing-spicy) flavor without overpowering the natural taste of the main ingredients. This is essential in dishes like the "Modern Mapo Tofu," where the heat is precisely calibrated.

• Superior Bird's Nest Broth: Featured in the "24 Flavors" appetizer tower, this luxurious broth highlights the restaurant's use of premium, refined ingredients that honor traditional Sichuan flavors while elevating them.

• A5 Wagyu Beef: Incorporated into dishes such as the "Mala Wagyu Beef," this ingredient represents the fusion of luxury and Sichuan spice, showcasing Chef Lan's reinvention of ancestral recipes with high-end components.

• House-Pickled Bamboo Shoots from Mount Tianmu: A must-try ingredient that adds authentic regional flavor and texture, reflecting the restaurant’s commitment to sourcing distinctive Sichuan ingredients.

• Foie Gras and Truffle Oil: Used innovatively in dishes like the "Modern Mapo Tofu," where silken tofu is infused with foie gras and aromatic truffle oil combined with fermented chili bean paste, creating a sophisticated reinterpretation of a classic Sichuan dish.

These ingredients are carefully selected and skillfully combined to emphasize natural flavors and elevate traditional Sichuan cuisine to an elegant, multi-course dining experience.