Silver pot

Overall review:       A very exquisite restaurant, suitable for meeting friends or banquets.       The ingredients and taste are good, and the service is worthy of its price.       Overall, it is a restaurant worth recommending.   Rating: 85 points Value for money: ❤❤❤   Three people were eating, one man was losing weight, and only the two of us girls were left to deal with the food. Fortunately, it was really delicious, so there was no waste.   Without saying too much nonsense, let me just write about the dishes that night. [Cherry foie gras] It's a little outdated. In those years, this kind of foie gras appeared on the table, which could still cause me a little surprise, but now I just wonder how long this tree can live. Well, it's a small one, hanging on the treetop, quite cute. The taste is also good, not greasy, and quite mellow.   [Traditional steamed shad] This shad is relatively small, and it's quite cute on such a big plate, hahaha, especially delicate. Before eating, the waiter will help to remove the fish scales, and then take it to the kitchen for secondary processing to make it into a pepper and salt flavor. In fact, I think it is more like the method of Bifengtang. The fish meat is quite fresh. Because of the addition of ham slices, it will feel a little salty after eating a few more bites, but the meat is really good.   [Sour soup shark fin soup] The chef is quite creative to make the shark fin soup into a sour soup flavor. It is sour and delicious, and there is crab leg meat in it, which I think is good. This soup is relatively thick, and it will be delicious when mixed with white rice.   [Black pepper garlic slices snowflake beef cubes] It is said to lose weight, but a certain guy still can't help eating several pieces, and this is always the second bite, okay, just happy. The quality of the beef is very good, so it will be tender and a little chewy when you put it in your mouth, and the strong aroma of black pepper is also the kind I like, just right.   [Irish razor clam king] A very large razor clam, the photo doesn't show its size, but it is still quite surprising to see it in person. The meat is firm and chewy, and the Sichuan cooking method is pretty good. [Ginseng fruit and tangerine peel stewed meat soup] A small cup of hot soup is always more popular during the meal, fragrant and not greasy, just right for refreshing the mouth and warming the stomach. [Home-cooked jade loofah] [Stir-fried pea tips] This is the main meal of the diet guy. I didn’t try it, but I feel it should be like that, hahaha! Well, it’s a very pleasant meal. Eating with interesting people always makes me feel happy and time flies.

Full five stars, considerate service, high-end and fresh ingredients, attentive presentation, the taste of several dishes really caught my taste buds, I have eaten them for a few days, and I still remember them. The set meal I ordered includes appetizers, hot dishes, soups, staple foods, and desserts. The variety of dishes is more than I expected, and each dish is very exquisite. Record a few dishes that impressed me | Caviar and crab salad^, five stars, I like it very much, the fish roe is full and spread on the crab meat. With a small spoon, the taste of the sea floats out. I was a little excited that my hand was shaking while taking the video 😅. The fish roe swirls on the tip of the tongue, and the umami tastes all over the tip of the tongue at the moment of bursting. The crab meat has a little sweetness, and the salty and sweet combination is extremely delicious. True love. |Large Russian scallops cooked slowly at low temperature^, four stars. The staff served them with a fairy air, like touching a treasure. When the scallop shell was opened, the treasure was naturally the delicate scallop meat. The most attractive thing about this dish was the green sauce under the scallop, which had a faint pepper aroma. It felt like a Sichuan-style seafood dish. It was the first time I ate scallops with the aroma of pepper. The tip of my tongue had a new experience, which was great. |Wild yellow croaker in thick soup with New Zealand fish maw^ six stars (because I created the soup rice myself) This is also a Sichuan-style dish. Wild yellow croaker and fish maw are very high-end ingredients. The chef added Erjingtiao, which is often used in Sichuan cuisine, during the cooking process, which not only removes the fishy smell but also enhances the freshness. I asked the waiter to bring a small bowl of rice, pour the soup on it, and add a small piece of fish meat, and gently mix it with a small spoon. Almost every grain of rice was soaked in soup and minced fish meat. Every bite I ate made my eyebrows dance. |Robota Wagyu^, the meat slices are placed on the hot stones, and then sprinkled with a layer of golden garlic. The aroma can be smelled before the dish is served, and there are oil beads and sizzling sounds on the stones. Take a deep breath, the garlic and meat aroma linger. Cut a knife on the stone and put it into your mouth. The texture is soft and the garlic aroma can enhance the flavor. Enjoy star-level service throughout the whole process. The girls are beautiful and gentle, and it is very enjoyable.

"Cherry foie gras" The high-value cherry foie gras tree is attracted by its cute shape as soon as it is served. It seems that the mysterious cherry pulp is waiting for people to pick it. I have to say that it is really entangled to start! The foie gras is delicate and not greasy, mixed with the slight sweetness of caramel, which not only balances the taste but also collides with different taste buds, making people instantly hungry. "Low temperature slow cooking Russian scallops" Eating is a very artistic story. The unfolding process of the scallops is also a wonderful experience! I have to say that the dry ice is very colorful, and the smoke effect is out! Of course, not to mention the taste, it also has a hint of sweetness! "Nine-year wild lily" is unexpectedly delicious. When it was first served, I didn't quite understand what this was, but there was a burst of fragrance as soon as it entered the mouth, and the taste was delicate, which was absolutely unforgettable! "Caviar crab salad" fresh caviar, I haven't tasted this taste for a long time. You will know its value when it is served on the table. Each one is bursting, exuding the salty freshness of the caviar. The crab meat below is sweet and fresh, and it is a very ceremonial appetizer. The salad is small and exquisite, and it is delicious without being too full. "Sandra Rose Sparkling Wine" In such an elegant place, how can you not drink some wine! The taste is slightly sweet and mellow!

First of all, I want to tell you that the location is not in the shopping mall on the right. In the elevator behind the Tesla store, take the elevator to the 5th floor. I don’t know how to find it... Today’s state is not very good, just talk about it~ The decoration of the entire lobby gives people a starry sky feeling, The coexistence of fish and clouds, plus a cello, is like being in a painter's empty painting. The slightly dim light, plus the elegant melody, fits just right. The floor and ceiling in the middle part are like water, and the floor in different areas also has a sense of hierarchy, just such a centimeter step, the guests' dining area is clearly and simply separated, plus the right distance, so that the guests have their own comfort area, very good. There is nothing to say about the service, it feels worthy of this price. Except for a few calls to the waiter in the middle, no one answered, it was very good. Whether it is the reception from the door, or the withdrawal and refilling of the cup at the meal, we bought a set meal for two, but brought a child in the past, the store also sent a pack of wet tissues, a small bowl of fried rice and a separate dessert for the child. |Nine-year-old lily ^ refreshing coolness, crispy taste, with a slightly sweet back, as a pre-course to open the taste buds, it is perfect. I think of other dishes and write it again later. I suddenly want to sleep, good afternoon~~

The silver pot restaurant located in Chengdu Youfang is a restaurant with a very innovative spirit and exquisite pursuit. The seafood is very fresh and exquisitely crafted; Sichuan cuisine is very creative. French foie gras is hand-hanged on the bonsai and artistic; the beef grains are tender and locked in the water; the braised meat is clearly divided into the entrance; Known as nine years of lily texture is strong and refreshing; Canada is like a milling cutter; low temperature Russian scallop meat is delicate. Service is already good in the Mainland. Although the restaurant is not a Michelin restaurant, but dare to put forward the goal is to have a place on the Michelin roster (although individual dishes still need to be adjusted), it is also a contribution to the internationalization of Sichuan cuisine, it is commendable!