Chengdu's private cuisine has only become popular in the past decade, and it is currently mainly concentrated in the old city. From the earliest Paulownia Street, it has spread to Kuanzhai Alley and Qingyang Street, gathering a lot of low-end private dishes. After Taikoo Li entered Chunxi Road, it stimulated the development of this area, and some mid-to-high-end private dishes quietly appeared. In the area of Chunxi Road, the aromatic landscape has the best business momentum, and the environment has been carefully created, echoing the theme of "artistic conception of old Sichuan cuisine", which is obviously different from the "nouveau riche" temperament private dishes gathered in Langyu Community in the past few years. Less than two years after opening the store, Aroma View has a steady stream of repeat customers, including legendary football coach Bora Milutinovic and Hong Kong ghost director Tsui Hark.

Sichuan cuisine seasoning is very rich, all kinds of seasoning fusion, the taste is ever-changing, fully evolved into 24 flavor types, spicy, sour and hot are only the two most widely spread, fish flavor, red oil, strange flavor, sauce fragrance, pepper and mustard and other flavor types are also unique. Nowadays, Sichuan snacks and hot pot have allowed local young people to develop spicy eating habits, and with the popularity of Sichuan-Chongqing hot pot all over the country, Sichuan cuisine has left a narrow "spicy" impression on outsiders.

Based on this situation, Fangxiangjing carefully creates traditional high-end Sichuan cuisine, so that more people can understand the original style of Sichuan cuisine. The restaurant has three grade set menus of 298/398/498 yuan, and the higher the price, the more cumbersome the production process. In addition, in order to present the variety of dishes, the course is changed seasonally.

The chef has been cooking for more than 20 years, and he can eat his seasoning techniques just from the cold dishes of pepper sesame chicken, grandma jelly, husband and wife lung slices, and watercress goose intestines. It is worth mentioning that the menu of Aromatic Scenery is carefully set up, and the overlap of dishes is low, which allows repeat customers to taste richer dishes, but Dengying beef has every set meal. The Dengying beef is marinated, dried, roasted, and stir-fried, which takes several days before and after. The beef slices are as thin as a lamp shadow, salty, sweet and spicy in the mouth, and it is a very characteristic Dazhou cold dish.

Sichuan cuisine is also influenced by Jiangsu and Zhejiang cuisine, such as boiling cabbage as a state banquet dish, hibiscus chicken slices that can be called Chinese molecular cuisine, and snowflake chicken Nao that "eats chickens but does not see chickens" and other high-end Sichuan dishes without losing the charm of Jiangnan. The 498 yuan package of Aromatic View in the summer of 2018 includes boiling water cabbage, and many diners come to it. The soup of boiling cabbage is not really "boiling water", but the soup is made with chicken, duck, ham, pork belly and other ingredients after a long time, and the soup is swept by multiple processes to make the soup as clear as boiling water. The back kitchen of Aromatic Scenery also uses a fine needle to prick even fine holes in the cabbage heart to make it fully absorb the broth, so the cabbage is not a side dish that many people understand, but the protagonist, and the taste is better than the broth.

Since it is an artistic conception dish, the presentation should not be sloppy, and each dish has a high appearance on the table. The frost is thick like snow, and the dish is rich and colorful, drawing on the garden scenery of the Edo period in Japan and the artistic conception of the pavilions and pavilions of Ouyang Xiu's poems, replacing snowflakes with sea salt, the layout is atmospheric, and the ornamentality is high. However, under the white salt is the old altar kimchi abalone wrapped in tin foil, which causes the ingredients to be baked for a long time, and the taste of the vegetables becomes worse, and the taste is far less outstanding than the plating. Baked lobster with cheese in spicy sauce and Sichuan-style foie gras are simple and beautiful, and the cooking techniques are not restricted by plating, and the taste pulls back some points.

High-end private dishes have some origins, and restaurants usually arrange waiters or professionals to explain so that diners can better understand the dishes. Most of the ordinary private restaurants in Chengdu do not charge additional service fees, and the service awareness of the waiters is not strong enough, and the explanation service is even few, resulting in the mist of guests. The waiter is familiar with each dish, knows the production process and taste of the dishes well, and the expression is clear, and can basically answer the questions fluently. If you adjust the pace of serving the dishes a little bit to make the guests eat more calmly, it will highlight the high-end experience of the set menu.