Different from the previous two luxurious private mansions, Nanlan Private Cuisine takes a small and refined private route. The restaurant is located at the bottom of the community, and the area is small, with a total of less than 10 tables. There are no professional chefs in the restaurant, and the dishes are developed by the owner, and every dish that diners taste is also cooked by the owner himself.

Many gourmets are familiar with the fact that a private restaurant needs to have a good housekeeping dish to be considered successful. If measured by this standard, Nanlan's private cuisine can be called veritable, and the restaurant is famous for its abalone roast chicken. The abalone roast chicken is made of eight-headed abalone, which is plump, the chicken is firm and tender, and the two ingredients enhance each other's freshness. The cross knife on the surface of the abalone ensures that the soup fully enters, and the entrance is elastic and does not lose moisture. The best part is the homemade stew sauce, which is rich and delicious, and is perfect for bibimbap.

The plateau blood duck is exquisitely made, and it is deboned before stir-frying, and then the duck blood is stirred up with salt, mixed with duck meat and stir-fried. Based on the improvement of the traditional Yongzhou blood duck, the boss added a lot of bitter gourd dices to this blood duck, which not only covered up the fishy smell of the water duck, but also greatly diluted the oiliness during the stir-fry. In addition, braised yellow duck, Jinggangshan tobacco shoots, and wild mushroom stew are also made with carefully selected ingredients, and the ingenuity of the store is injected into the cooking, which is difficult to eat at other restaurants.

There are few service staff in Nanlan private restaurant, and most of the services need to be done by customers. The abalone roast chicken is available in limited quantities every day, so it's best to book in advance if you want to taste it.