Taolin Restaurant has the temperament of an Internet celebrity restaurant, and in Chengdu, where hot pot skewers are now dominant, it is rare for Taolin to be able to make Sichuan cuisine a grand occasion for diners to queue up.

The Sichuan cuisine of Yulin is more in line with the taste of young people now, and Chengdu people who are not spicy or happy can taste the pleasure brought by spicy here. Taolin provides a variety of fresh and spicy Sichuan dishes, as well as home-cooked dishes, whether it is a snack for wine and joy or an ordinary meal, you can find it in Taolin.

The fat sausage in the stewed fat sausage with green pepper is fragrant and glutinous, and the fragrance of the green pepper dilutes the fishy smell of the fat sausage; The fresh pepper beer rabbit is made of millet spicy, small sharp pepper, pickled pepper and rattan pepper, with a clear sense of taste, first the beer flavor, then the faint sweetness unique to fresh pepper, and the last spicy smell permeates the mouth; The signature dish is river crossing tarpon, the soup is sour and spicy, the fish meat is tender and smooth, but there are slightly more fish bones to pay attention to. Classic Sichuan dishes such as Mao Xuewang, Dadao White Meat, and Huiguo Meat also have good performances.

Yulin is no longer a fly restaurant in the real sense, and the back kitchen adopts a bright file design, so that diners can see the scene of cooking in the back kitchen. The dining environment is a bit old-fashioned, and the chairs are all heavy solid wood high-backed chairs, with a big "gluttony" engraved on them. Queuing is also a common scene at Gourin restaurants, and each branch is overcrowded, so customers who want to dine are advised to queue up in advance.