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Dishing up a taste of the culture

By Li Yingxue | China Daily | Updated: 2022-11-24 08:40
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Baked cod with extract of celtuce and clam in a potato sauce.[Photo provided to China Daily]

At Yong, the tableware is made in collaboration with renowned craftsmen, goldsmiths, artists and studios working with ceramics and lacquerware. It is inspired by ancient vessels from the Tang (618-907) and Song (960-1279) dynasties. The restaurant is also decorated with antique ceramic art.

Lan's Yuzhilan in Chengdu gained two Michelin stars, and Yong was named as a Michelin selected restaurant within a month of opening. Lan is confident that he will win three stars.

"Gastronomy is connected worldwide, like music," Lan says. "In European cuisine, the dishes are about the combination of ingredients, while in Chinese cuisine, our dishes are about presenting a different side of the food."

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