There are only two restaurants in Shanghai, but both of them have been recommended by the Michelin Guide Shanghai for two consecutive years. Yuxin Sichuan cuisine has been the best choice for eating Sichuan cuisine in Shanghai in the early years, and although there have been endless rising stars over the years, Yuxin Sichuan cuisine still maintains its status in the rivers and lakes.

It belongs to Beijing Yuxin Zilong Catering Co., Ltd., which was founded in 1993 and currently has four major catering brands: Yuxin Sichuan Cuisine, Yuxin Kitchen, Zilong Hot Pot and Yuxin Yue Tingxuan, and has 16 directly operated stores in Beijing, Shanghai and Chongqing. The restaurant has been rated as a group member of the China Cuisine Association, a national green catering enterprise, a member of the Chinese Food Culture Research Association, and the best spicy restaurant in CNN Go's 2010. The edible oil in the restaurant comes from Yihai Kerry, and there are several brands: Xiangmanyuan, Arowana, and Neptune peanut oil. The back kitchen of Yuxin Sichuan cuisine also has highlights, and the head chef Liu Fuyin is a disciple of Li Yaohua, a master of Sichuan cuisine, and his strength is extraordinary.

The menu of Yuxin Sichuan cuisine is very thick, and many dishes are set in large and small portions, which is commendable for its humanization. In order to improve efficiency, the restaurant has also set up WeChat ordering, which is very convenient. Boiled fish is the signature of the house, and the spices are Sichuan Hanyuan green peppercorns, Maowen Dahongpao peppercorns, and Sichuan Erjingtiao peppercorns, which are authentic and pure. The fish is delicious and tender, the taste is close to the local taste of Chongqing, slightly oily, but it is not greasy to eat. Common dishes such as kung pao chicken, saliva chicken, and fish-flavored shredded pork are very stable. Chicken sauce taro and Nanshan spring water chicken are very popular, and Geely is a cold dish similar to bowl chicken, with kelp, pig ears, and bell peppers. In terms of staple foods, dandan noodles, Sichuan cold noodles, fat intestine noodles, and mashed potatoes are all good choices. If you are afraid of spicy, mash rice balls are the first choice for spicy. The black sesame stuffed mountain city dumplings are also delicious, and the above are ordinary but down-to-earth home-style flavors.

However, as a Michelin-recommended restaurant, there is still room for improvement in the production of Yuxin Sichuan cuisine. For example, the boiled beef is seasoned well, and there will be a faint sweet whirlwind on the tip of the tongue after tasting, and the beef is too thickened, and the actual taste is average. The crispy skin on the surface of the crispy camphor tea duck is very fragrant, with a faint smoky taste, but unfortunately the seasoning is relatively light and there is no memory point. Boiling cabbage is a failure, this is one of the most difficult and complicated dishes in traditional Sichuan cuisine, the boiling cabbage of Yuxin Sichuan cuisine is like monosodium glutamate water with baby cabbage, no sincerity.

The decoration style of Yuxin Sichuan cuisine is traditional and regular, and the division of each area is very clear, the scattered tables and private rooms are clean, and the entire dining space is neat and bright. The mahogany table and tablecloth complement each other well, the four-person booth seat is very comfortable, and the distance between the tables and chairs in the loose seating area is also relatively spacious. There are a number of private rooms of different sizes, the smallest private room can accommodate 4 people, the largest private room is large enough to sit 20 people, and the minimum consumption also varies from 600 yuan to 3,000 yuan according to the number of people. The corkage fee is 30 yuan per bottle for red wine and 50 yuan per bottle for white wine. There is no service charge in the restaurant, and a bunch of soybean milk is given for spending more than 100 yuan on weekdays, and it is very spicy to drink with sugar. The service is enthusiastic but the training is not in place, and it will not take the initiative to add water, and when there are not many people, you also need to urge food, which deducts points. When there are few guests, there are few waiters, although they are responsive, but they do not take the initiative, and it is recommended to strengthen training.

Although it is slightly insufficient, it has accumulated a stable reputation and user base, and is well versed in the taste of Shanghainese, and Yuxin Sichuan cuisine will surely continue to be popular.