Wu Ming's Chef has not been open for a long time, but its predecessor is the Friendship Restaurant that is familiar to old Chongqing people. The former Friendship Restaurant was founded by Wu Wanli, a master of Sichuan cuisine, and was the first choice for Chongqing people to feast in the 90s of the 20th century. Wu Wanli has been rated as one of the first batch of Chinese culinary masters and national first-class judges, and has also served as the vice president of Chongqing Cuisine Association and Sichuan Cuisine Association, and has participated in the compilation of books such as "Chinese Famous Recipes (Sichuan Book)", "Chongqing Recipes", "Chongqing Hot Pot" and "Chongqing Home Cooking". Many chefs in the kitchens of Sichuan restaurants have also studied under Wu Wanli.
Today's Wu Famous Chef was opened by Wu Wanli's son, continuing Wu Wanli's Sichuan cuisine practices, but the chef is no longer the Wu father and son, and the chef is only cooking according to the recipes inherited for many years, and then adding some innovative dishes. In fact, putting aside the aura of a celebrity chef and returning to the food itself, Wu Mingyi is a Sichuan restaurant with a good environment.
Located in the Liberation Monument WFC, Wu Ming Chef retains the nostalgic style of the old mansion, with old photos of the past hanging on the walls, and crystal lamps with warm lights make the whole restaurant look warm. The setting of handmade pastry room, charcoal oven room, and transparent kitchen allows diners to intuitively observe the production process of Sichuan cuisine while eating. Of course, dishes with heavy fumes need to be stir-fried over an open flame and cannot be cooked in the dining area, but pastries and cold cuts are made in the transparent kitchen area.
The variety of dishes of Wu Ming Chef is not as rich as that of Da Rong and Restaurant, but it is enough to satisfy the taste of diners. Mao Xuewang in roadside stalls, braised pork and back-pot meat in home-cooked dishes, and fresh seafood in restaurants can all be found here. Braised pork is a common home-cooked dish, and the practice varies from place to place, but the most basic requirement for red winding pork is to choose pork with skin and skin, which is too thin and easy to make the meat meaty, and too fat is easy to get greasy. Wu Ming's braised pork with bean tendon is considered the signature dish of the store, which can make the popular dish a signature, and it needs to be cooked authentically enough. The braised pork is fatty but not greasy, and the chewy bean tendon can just complement each other, and after adding shiitake mushrooms, the sweetness also carries the fragrance of shiitake mushrooms, which also enriches the taste level of braised pork.
In addition to the common dishes, Chef Wu also has some innovative dishes or uncommon ingredients. Fish buckle is rarely found in Sichuan cuisine, and is commonly found in Cantonese food stalls, which is a piece of cartilage in the middle of the fish's throat with a crisp taste. Wu Ming's chef uses fish buckles as ingredients, adds fired green peppers and red peppers to make pepper roasted fish buckles, which are very suitable for rice or as a snack dish.
Wu Ming's chef does not have the scenery of the two rivers as a foil, nor does it have the secluded elegance of a mid-level tavern, and can only allow customers to focus on food in the mall. If the environment does not have too many requirements, and you want to taste the taste of Sichuan cuisine, you can taste the taste of old Sichuan cuisine by choosing Wu Ming's cooking skills.
