Rising Chengdu chef Lan Guijun has long been well-known among culinary aficionados in Chengdu, but only in the last few years has morphed into his current incarnation; ambassador of refined Chinese gastronomy. After a long sabbatical where he studied traditional cuisine and the art of pottery-making, he returned to shed light on the intricacies of Chinese cuisine, and to do it on an elevated level of aesthetics and presentation on par with the most progressive cuisines in the world. His restaurant, Yu Zhi Lan, is on a quiet, tree-lined street in the center of town. Black unmarked doors lead into an intimate four-room house where several set-menu options are available. Among the memorable dishes, “golden thread noodles,” a Chengdu snack-house favorite, was taken to a next level of precision with free-range duck egg yolk noodles hand cut into a thousand silken slivers. Don’t miss it.

See the blog post http://jingtheory.com/yu-zhi-lan-chengdu/