Zifei is the representative of Chengdu's artistic conception cuisine, from the environment, dishes to artistic performances, all of which reflect the theme of cultural catering, and is an excellent choice for high-end banquets. In 2015, Zifei was designated as a national dinner venue in Chengdu and hosted British Chancellor of the Exchequer George Osborne.
Zifei is located in the wide and narrow alley, the old house is quiet, is a 1400 square meters of western Sichuan three-storey courtyard courtyard. There are 14 private rooms, named after "Zhuangzi", and the decoration of the courtyard and box shows traces of traditional culture.
It is also an appointment catering system, and the fusion of non-cuisine is involved, including Sichuan cuisine, Cantonese cuisine, Yunnan cuisine, and Western cuisine.
The "culture" of Zifei dishes is concentrated in the appearance, the naming and plating of large and small dishes have a more complete allegorical expression, the Silk Road, flowers bloom richly, spring blossoms and autumn fruits, catkins are light, and the clouds and sails are particularly outstanding, just hearing its name makes people think about it. The plating echoes the name, with the help of utensils, flowers and plants, the ingredients are embellished to create a sense of artistic conception and visual coordination. Chunhua Qiushi is spread with fried chocolate powder, put on fruits and flowers, vine leaves spread, full of wild interest, the outside can not see the ingredients, dig up to know that it is coarse grain stewed matsutake mushroom, after being put on the plate to satisfy the appetite, finally full of umami belly, the fun of the meal doubles. Straight hanging Yunfan Ji Canghai fried dragon tendon with red pepper, dragon tendon is taken from the backbone of large fish, flexible and fat, spicy with the sour taste of tomato, seasoning chic. These two dishes have outstanding taste, and you can taste the set meal of about 1088 yuan. The catkins are light and light, and the production is also the most difficult, and the kitchen generally does not take the initiative to match this dish, and guests need to make a special appointment.
Each dish is served with a dedicated "Cultural Promotion Manager" to explain the meaning and practice of each dish, helping guests to better understand the story behind the dish. From the perspective of cultural catering, Zifei is really willing to put a lot of effort into it, but each dish is independent of each other, and the whole meal does not present a relatively unified theme, and the details cannot withstand scrutiny, and the background is insufficient.
In Chengdu, Zifei's food standards are far higher than the market level, on the one hand, cultural factors raise the price, on the other hand, the side dishes involve more game, about 1,000 yuan can eat wild chicken fir, matsutake mushroom, soft-shelled turtle, etc., involving Sichuan rare game (the restaurant does not easily disclose the specific ingredients) is as high as three or four thousand yuan. The reason why game meat is expensive is not because it is difficult to achieve the taste of ordinary ingredients, but because the cost is high, it takes a week for the restaurant to prepare the ingredients, and the game is particularly fishy, requiring a cumbersome process to remove the fish. In general, eating game meat is very cost-effective, and it is suitable for high-consumption people who focus on trying fresh, and whether game meat is delicious or not varies from person to person.
Zifei has strict control over ingredients, insisting on direct supply from the origin, outdated and not used, matsutake mushrooms, truffles, wild large yellow croaker, etc. are all guests booked, and then go to the field to collect ingredients, quality and freshness are guaranteed, so the overall dishes are good and have bright spots. However, the plating of dishes such as brush crisp and catkins is bound to maintain the best color and shape of the ingredients, so the cooking methods and seasonings are relatively limited, and it is difficult to bring out the most delicious taste of the ingredients. In addition, the long time required for plating has sacrificed the best taste of the food to a certain extent, and the taste is mediocre, giving diners the impression that the form is greater than the taste.
The restaurant provides a variety of performance services, such as face changing, rolling lanterns, pear garden spring, hand shadow play, acrobatics, dance, tea art, etc., which are very Sichuan characteristics, suitable for diners who want to experience Shu culture. The show is performed in the dining area, which is full of live feeling, but the cost is not included in the package, and the price of a single program is about 800 yuan.
The sub-non service reception is well-organized, but the attitude of individual waiters is a little impatient, lacking the sense of luxury that this price should have. Sometimes the order of serving is chaotic, the dishes are not in the order of the menu, the hot and cold dishes alternate, and the coordination of the kitchen is insufficient, which is not a good experience.
On the whole, it is not suitable for banquets and food lovers who pay attention to taste. Based on the amount of dishes, it is best to eat for more than 6 people.
