Chengdu, known as the land of abundance, has a natural integration and tolerance for food. Sichuan, which has experienced several waves of immigration, has not been swallowed up by other cuisines, but has integrated the flavors of a hundred schools, forming the characteristics of "one dish, one style, one hundred dishes and one hundred flavors". The so-called "one dish, one style" means that each dish has its own way of cooking, so that different dishes have different taste characteristics. Chengdu, as the region with the most abundant types of Sichuan cuisine, offers diners a variety of Sichuan cuisine.
Sichuan cuisine has its own local flavor characteristics in different regions of Sichuan. Compared with the Jianghu cuisine of Chongqing's Xiahe Gang, the cuisine in Chengdu is not as spicy as the food of the Xiahe Gang in Chongqing, and the taste is relatively soft and sweet, while the Xiaohe cuisine in the middle of the two is mostly Zigong cuisine, and the taste habits are closer to those in Chongqing. Therefore, although Sichuan and Chongqing are both representative places of Sichuan cuisine, their style characteristics are also quite different.
From street food, ordinary people's dinner tables, to banquets, Sichuan cuisine has thousands of flavors. Banquet dishes represent traditional Sichuan cuisine, which is slow and meticulous, varied in taste and highly layered, and has long since faded into obscurity in today's fast-paced fast food. Songyunze opened in 2017, focusing on banquet dishes, and many diners mistakenly think that this is a retro Internet celebrity Sichuan restaurant, but in fact, this restaurant has a deep relationship with the vanished Rong Paradise. Rong Yuan has always been the representative of the originator of Sichuan cuisine, and its successor Zhang Songyun is good at making classic Sichuan dishes such as fish and lamb tripe stew, jar meat, and fairy duck. Songyunze was founded by Zhang Songyun's disciple Wang Kaifa and was headed by another Sichuan chef, Zhang Fuyuan.
Banquet dishes are not as casual as home-cooked dishes, but have strict standards in terms of dish types, serving order, dish taste, number of dishes, etc., showing the chef's level in all aspects such as knife skills, cooking, seasoning, collocation, and plating. In terms of restoring banquet dishes, Songyunze can be regarded as one of the top in the whole of Chengdu. Starting from cold dishes, alternating between soup and hot dishes, and finally eating with the order of meals, the dishes in each link have different tastes, such as spicy, salty, sweet and sour, and fishy, with rich flavors. When you go to Songyunze for a meal, you can feel the variety of Sichuan cuisine, and you can also experience the process of dining in the rich and noble families in the past.
Songyunze has a wide variety of dishes, including classic Sichuan dishes such as garlic white meat, husband and wife lung slices, and back pot meat, as well as more traditional Sichuan dishes such as jar meat, Laojun simmered elbow, chicken and beef soup, and fairy duck. Cold dishes have both meat and vegetarian flavors, rich flavor types, tangerine peel flavor, strange taste, spicy taste, and lo-mei have their own characteristics. There are three types of soups, the first soup is rich, the second soup is rich, and the seat soup (tail soup) is light. The soup is made with the restaurant's signature beef and chicken soup, which is golden in color, and the umami flavor of the chicken is mixed with the aroma of the beef.
Hot dishes are the most abundant dishes, including steaming, roasting, boiling, stir-frying, etc. Songyun jar meat is one of Songyunze's ace dishes, a dish, including pork knuckle, ham, abalone, chicken wings, scallops, sea cucumbers, winter bamboo shoots, tiger skin eggs, etc., simmered in broth for 5 or 6 hours, pork knuckle fat but not greasy, the taste is fresh and fragrant, and the flavor fusion between the ingredients is just right. The same pork knuckle is used as an ingredient, Laojun's simmered elbow is sweet and salty, pumpkin and red dates are added, glutinous rice is stuffed into the lotus root slices, the pork skin melts in the mouth, salty and sweet are equally important, and the sauce is just right. In addition, there are many dishes that accompany the meal, and most of these dishes are home-cooked dishes, such as lard residue lotus white, back to the pot meat, fried eggs with wild vegetables, stir-fried vegetables, etc., as the end of the meal.
The Songyunze environment is quaint, dining in the form of a private room, and there are many modern color elements in the traditional atmosphere, but the two are not incompatible. Due to the main banquet, the number and pairing of dishes are arranged by Song Yunze, and the daily reception is limited, and all the dishes are prepared according to the meal standard. If there is no special order of serving, all the dishes of Songyunze are served in order. The restaurant is basically in charge of the chef Zhang Fuyuan, and the dishes are guaranteed, but there are also cases where the apprentice is in charge, so if you want to taste the chef's skills, it is recommended to confirm at the time of reservation. It is best to have a minimum of 4 people.
Although Songyunze has a wide variety of Sichuan cuisine and a deep chef background, the quality of its service is still far behind its dishes and cooking skills. Occasionally, the customer needs are not communicated with the kitchen in time, resulting in the confusion of the dishes or the temperature of the dishes. But in general, the quality of Songyunze is not hidden, and the dishes it produces are not ordinary restaurants, even if they are born and raised in Sichuan, they may not have really tasted the traditional Sichuan cuisine at the banquet.
