Mr. Cai Lan introduced several representative dishes of songyunze in his article "don"t let Sichuan cuisine become only hotpot", which made the restaurant very popular. However, song Yunze is not a net red restaurant that suddenly appears. On the contrary, it has a long way to go. Songyunze opened in October 2017, which is another attempt by Zhang Yuanfu, the fourth generation successor of Sichuan cuisine rongpai, after Wuyuan restaurant in 2007 and Xuanxuan courtyard in 2012. "Songyunze" means to remember Mr. Zhang songyun"s kindness. Zhang songyun, a great master of the past generation, went to Wang Kaifa and Zhang Yuanfu to perform by famous chefs.

Let"s start with rongpai Sichuan cuisine. When it comes to rongpai Sichuan cuisine, we have to start with zhengxingyuan. Zhengxingyuan is regarded as the ancestor of modern Sichuan restaurants. It was set up by Guan Zhengxing, a Manchu, and his son and father of precious books in the late Qing Dynasty. After the revolution of 1911, the Manchu people lost their power and were discriminated against. Zhengxing garden fell sharply and could not continue to operate and disintegrated on its own. After the three chefs of zhengxingyuan restaurant, LAN Guangjian, LAN Guangbi and their uncle Qi lezhai lost their jobs, they jointly opened the famous Rongyuan restaurant in Chengdu during the period of the Republic of China. The style of Sichuan cuisine in Rongyuan is self-contained, which is known as rongpai Sichuan cuisine in history. LAN Guangjian (1886-1962), the first generation representative of rongpai Sichuan cuisine, was born in Chengdu, Sichuan Province, and was one of the founders of modern Sichuan cuisine. In the 23rd year of the reign of Emperor Guangxu of the Qing Dynasty, the 13-year-old LAN Guangjian entered zhengxingyuan, a famous Baoxi restaurant in Chengdu, and studied under the famous chef Guan Zhengxing. After the closure of zhengxingyuan, blue light and Qi lezhai jointly founded Rongyuan in 1911. In the early 1950s, LAN Guangjian was employed as a teacher in the Department of nutrition and health care in Sichuan Medical College until his death. Zhang songyun (1900-1982), the second generation representative of rongpai Sichuan cuisine, studied under LAN Guangjian, a master of Sichuan cuisine in 1914. In 1962, it was approved by the Ministry of Commerce and named as super chef. "Songyunze" is a tribute to Zhang songyun. Wang Kaifa (1945 -), the third generation representative of rongpai Sichuan cuisine, took Zhang songyun as his teacher in 1980. Zhang Yuanfu (1958 -) was the fourth generation representative of rongpai Sichuan cuisine. In 1988, he took Wang Kaifa as his teacher. It is said that it costs 688 yuan for Zhang Yuanfu to make a double cooked pork, while it costs 1288 yuan for his master Wang Kaifa. How does it taste? I can"t describe it. In order to strictly ensure the quality of the banquet, songyunze main ingredients are self-produced and special supply, no supplier. Zhang Yuanfu, director of kitchen administration, has to go deep into the countryside and forests every season to find natural ecological food materials. From the environment, ecology, planting, breeding, cycle, to the selection of materials, materials, parts, processing, and then to cooking, seasoning, heating, plate loading, finalization and other strict requirements, strict control, and earnestly achieve the "material to meet the heat" and "real material enough" Taste ". In this way, we can establish directional cooperation with breeding farmers and supply directly. Although the price is high, the goods are real, so as to ensure the ecological attributes and taste quality. Zhang Yuanfu"s cooking secret is to select fine materials, use hard materials, fine processing, sufficient heat and mellow taste. He repeatedly stressed that materials should be made according to the season and ecology. The processing and cooking of raw materials should not be tired of. The coarse materials should be carefully made, and the color, flavor and shape of utensils should be as beautiful as possible. The dishes of songyun Zexi banquet include many famous Sichuan cuisine masters and chefs. It has inherited the classics of Rongyuan, such as Zhang songyunzhi: stewed fish and mutton, jar meat, immortal duck, hot and sour sea cucumber, mushroom tongue and palm, and home-made fish noodles; now Wang Kaifa"s: Laojun stewed elbow, crisp skin fish dumplings, liver oil sea cucumber, Sichuan style steak, etc; Besides, the famous Sichuan cuisine craftsman Zhang Yuanfu has carefully improved the famous dishes in history: shaoniutoufang, wangyoushiyan group, longfengjinao, feicui Douhua soup, Shangpin vegetable soup, etc., which have become the most famous dishes in the world.