Down a narrow alleyway in Chengdu, an unmarked wooden door opens to one of the most revered restaurants in China. Only six private rooms are available for just one seating a night, and despite its tremendous success over the years, the restaurant has not expanded. The chef celebrates the foundations of Sichuan cuisine with technique and depth of flavor, but where he truly stands out is the quality of his ingredients. Once a month, he and his wife drive hours out of Chengdu to select Sichuan peppercorns, mushrooms, organic pork, bamboo, artisanal soy sauce and vinegar. Yu Bo keeps his perspective fresh by frequently gathering inspiration from abroad, keeping an eye on the trends and techniques of modernist cooking and experimenting in his kitchen. A signature dish is a playful set of edible paintbrushes made of golden, flaky pastry, to be dipped in an “ink” of black sesame paste.

See the blog post: http://jingtheory.com/yubo/