Literature and Art Lane Mo attracts petty bourgeois youth, and is often the breeding ground for low-end and small private dishes. This is the case of Paulownia Street in Chengdu, when it was popular in the early years, there were many shops on the street, and private dishes accounted for most of them. Now this street is stolen by Chunxi Road and Kuanzhai Alley, and its popularity is not as good as before, and the few remaining restaurants are generally in business. Ding Yan Private Chef is the most expensive restaurant on the street and has the most recognized tastes, and after renovating the store in 2017, it stood out in this area.
Dingyan Private Kitchen is a typical husband and wife private restaurant, the male owner cooks, the hostess is responsible for reception, serving, and no one else. The male host, Che Guobin, has been a chef for 17 years and has served as the head chef in a number of five-star hotels. The most representative creative dish is the brandy grilled chicken, the fried slightly charred chicken is drizzled with a turquoise sauce, at first glance it is mustard, but only when you enter the mouth that it is green chili, it is not spicy at all, and the unique fragrance just neutralizes the fat of the chicken, which is refreshing. Brandy Grilled Chicken was rated as one of the "Top 30 in the Overall List of Chengdu New Food Generation", which is well-known in the circle, and the green pepper sauce geoduck with fragrant sauce and the pepper sesame chicken with aromatic scenery all use green pepper sauce, which may be inspired by this dish.
Mr. Che had trained his cooking skills in a well-known restaurant in Shunde, Guangdong, and was proficient in the cooking of various game meats, and after returning to Chengdu, he also ran a game-themed restaurant, but the market demand was limited, and he eventually gave up. In the side dishes of the Ding Banquet, Mr. Che only kept the crocodile paw that was most easily accepted by the public. Thanks to the veteranism of the ingredients, the product is completely fishy, with a thick layer of collagen stewed soft and glutinous, and the crocodile meat is like steamed soft dried sea fish, salty and fragrant without peculiar smell, and of high quality.
The overall style of Dingyan Private Chef is biased towards Chinese and Western food, and the presentation is exquisite. The side dishes are mostly light and warm, and the appearance rate of stews and soups is very high. The single product tastes good, but judging from the overall side dishes, there may be several soups, no desserts, drinks and other side dishes to adjust the taste, and there are few clear soups to relieve greasyness, and it is easy to get tired after eating. However, many dishes such as Zhixiang Longli fish foie gras balls, fried cowboy bones with pickled cowpeas, and lotus flower cup in bean soup are difficult to eat elsewhere.
The decoration of Dingyan's private kitchen is brand new and the color palette is quite luxurious. Unfortunately, the space was too cramped and the ventilation was insufficient, resulting in a strong smell of oil smoke in the dining area, which significantly lowered the impression score.
The memory of the red wall near Dingyan Private Kitchen is an old private dish in Chengdu, which tastes good, but the store is dim and the sanitary conditions are poor, so it is not recommended to try it easily. Huatian Jin Kitchen, which operates creative Yunnan cuisine nearby, continues to use hot and sour seasoning, focusing on seafood ingredients, but it is not recommended because of the obvious polarization of the production and the single dish.
