[stone Sal Yanyan western restaurant] the new landmark of modu steak. The restaurant is located at No. 9, Donghu road. The store is very low-key and hidden. After searching for the house number for a long time, it turns out that the entrance is close to Peet"s coffee. When you step up the stairs to the second floor, you will feel suddenly enlightened. It is said that [stone Sal] is the first restaurant in the country to be certified by the American Meat Export Association. The interior is mainly decorated with dark American style retro style, with bar area, dining area and semi open kitchen.

Thanks to the soul of Yan Yan salt, the founder and chef Lin zhengu, is lucky to have these exclusive limited delicacies on the market. The priority of selecting the best ingredients in the market, the flexibility of changing the menu according to the supply of ingredients, and the persistent pursuit of good ingredients regardless of cost have created such a wonderful and changeable hidden menu. These dishes are not only delicious, creative and surprising, but also can taste the passion and faith of chef Ling. Stone SAL is one less t, which also means that Ling has been pursuing perfection. When reporting the name of a dish, chef Ling talked about the dishes like a rap. He was very familiar with every piece of meat in his family. His love for meat is deep-rooted. He came into contact with the field of Butcher at the beginning of his career more than 20 years ago. Under the influence of a German chef at that time, in order to learn more professional knowledge, he even learned German in a short time. This momentum and enthusiasm are admirable. That year, he was 16. As one of the first batch of chefs to contact Western food in China, Ling laid a solid foundation in Shangri La and other five-star hotels. Because of his outstanding ability, he later joined blue horizon hospitality group, the parent company of blue frog restaurant, as we all know, and quickly grew into executive chef. In that year, he was 23 years old. After that, Kaichen and the blue frog were also the Chinese brand. He is not only responsible for the research and development of all dishes, but also manages the stores all over the country. In his heyday, his team had tens of thousands of chefs, and his salary and treatment were superb. During these ten years, he spent several months traveling around the world every year. Before we had heard of Michelin, he had visited many famous restaurants and famous chefs to learn cooperation. As a Chinese chef, he has achieved so much in the western food industry. But Ling chose to quit at the peak. Tired of repetition, he chose to challenge himself again. After a whole year of preparation, Yan Yan met with everyone in a low-key manner, hardly making any publicity. His popularity is spread by a group of old customers who have followed him for many years. He worked hard in the kitchen line and did everything by himself. He proved the truth that "wine is not afraid of deep alleys" with one delicious dish after another. In the era of flow being the king, the truth still exists. In this way, one step at a time, until he arrives at the restaurant, he often sells orders. Yan salt is a portrayal of his ideal. Here, he even practices his faith in food. Enthusiasm, concentration, enthusiasm and orderliness are the natural state of chef Ling"s work.