Jinke Lili Restaurant is located on the second floor of Building 5, YueFUN, within the Jinke Commercial Center. It specializes in Sichuan–style fusion cuisine and features a modern Chinese dark‑toned décor, making it an ideal venue for banquets, receptions, and other business occasions. Each private room is staffed with its own dedicated service concierge, and the dishes are meticulously prepared, reflecting a higher average check per guest.

Environment and Facilities

The restaurant boasts an elegant ambiance, with a spacious main hall on the first floor and private dining rooms on the second. The largest private room can accommodate up to 20 guests. The interior design seamlessly blends traditional Chinese aesthetics with contemporary artistic elements, while thoughtful details prioritize privacy. As for service, each dish is accompanied by a detailed description, ensuring that your needs are met with minimal conversation.

Dishes and Recommendations

Signature dishes such as the time-honored stir-fried big carp and the black‑gold crispy‑skinned squab have earned widespread acclaim. The squab boasts a crackling, golden skin and tender, juicy meat, perfectly complemented by the rich, aromatic flavor of Sichuan peppercorns. Meanwhile, the big carp is prepared using traditional techniques, resulting in succulent, flavorful flesh.

I. Overall Ambience: Warm Tones Lay the Foundation, Elegant Details Carry On the Tradition Grounded in a warm color temperature of 2700K–3200K, the lighting exudes an amber‑like warmth—soft yet not heavy—echoing the rich, “deep‑oil, bold‑sauce” character of Sichuan cuisine while avoiding the oppressive feel that can result from overly warm illumination. The overall space is maintained at 80–120 lux, with a three‑layered lighting strategy—basic light, accent lighting, and ambient lighting—creating a visual experience of “refined clarity up close and layered depth in the distance.” Dining tables are brightly illuminated and sharply focused, while corridors and feature walls are softened with low‑intensity highlights and shadows, fostering an enclosed, intimate atmosphere perfectly suited to high‑end restaurant settings such as business banquets and upscale gatherings. Lighting fixtures prioritize materials with an Eastern aesthetic—copper, solid wood, and celadon glaze—while eschewing elaborate carvings in favor of minimalist Sichuan‑inspired details. For example, copper chandeliers incorporate bamboo‑node motifs, and wall sconces echo the contours of Sichuan opera masks. In this way, the light itself becomes an integral part of the spatial design, rather than merely a functional source of illumination.

II. Lighting Design for the Core Area: Focusing on the Experience, Restoring the Authentic Atmosphere

Seating Area: A Play of Light and Shadow, Balancing Interaction and Privacy Table Lighting: Each table is equipped with a small copper‑and‑solid‑wood pendant light (diameter 25–30 cm, suspended 75–85 cm above the tabletop). The lampshade is crafted from semi‑translucent frosted glass or celadon glaze, delivering soft, diffused illumination free of glare. Illuminance is precisely controlled at 180–220 lux, with a color rendering index (Ra) of ≥95, ensuring the true colors of Sichuan specialties—such as the bright, glistening red oil of Mapo Tofu, the tender white streaked with red in Husband-and‑Wife Lung Slices, and the silvery‑white, delicately textured steamed Jiangtuan—are faithfully reproduced, preventing any loss of visual appeal due to color distortion. Auxiliary Lighting: Along the seating area, recessed anti‑glare downlights (8–10 W) are installed every 2–3 meters as supplementary ambient lighting, keeping areas beyond the tables adequately lit. Between adjacent tables, low‑profile solid‑wood wall sconces (illuminance 50–60 lux) create subtle “light‑and‑shadow partitions,” which neither obstruct sightlines nor impede conversation while minimizing interference from neighboring diners, thus harmonizing both sociability and privacy.

Private Rooms: Maximized with a Sense of Ceremony, Adaptable to Diverse Settings Main Lighting: Above the central table in each private room, a custom‑designed pendant light is suspended—either a copper palace lantern measuring 40–50 cm in diameter or a fabric pendant featuring Sichuan brocade motifs—offering three dimming levels (150 lux / 200 lux / 250 lux) that can be adjusted to suit the occasion. For business banquets, set the brightness at 180–200 lux for an atmosphere that is both bright and dignified; for family gatherings, opt for 150 lux to create a warm, gentle ambiance; and for birthday celebrations, raise the level to 250 lux, complemented by concealed colored ambient lighting—primarily warm orange tones—to preserve the refined elegance without overwhelming hues. Ambient Enhancements: Along the walls of the private rooms—particularly in areas adorned with Sichuan‑style calligraphy and paintings or celadon ornaments—narrow‑beam wall washers (with beam angles of 15°–24°) provide focused illumination, their light softly diffusing along the wall’s texture to accentuate the cultural richness of the décor. At the entrance, a single solid‑wood recessed floor lamp (30–40 lux) guides guests while preventing harsh glare when doors open. Additionally, a warm‑tone LED strip is integrated into the interior side of the curtains; activated during evening dining, it creates a “soft halo effect,” gently softening the intrusion of the nighttime cityscape beyond.

Open Kitchen / Dish Display Area: Professional Focus, Highlighting Freshness If the restaurant features an open‑kitchen station for Sichuan dishes—such as freshly prepared “Husband and Wife Lung Slices” or handcrafted Dandan Noodles—the workstations should be illuminated with high‑color‑rendering spotlights (Ra ≥ 97, beam angle 30°) arranged densely at intervals of 0.8–1 m, delivering an illuminance of 250–300 lux. This setup clearly showcases the food‑preparation process—revealing the grain of beef, the vibrant red of chili peppers, and the glossy sheen of Sichuan peppercorns—conveying a premium sense of freshness and transparency. The spotlights should be fitted with oil‑resistant covers for easy cleaning. For display cabinets showcasing signature Sichuan ingredients—such as cured meats and pickled vegetables—install low‑voltage warm‑white LED strips (2700 K), complemented by under‑shelf downlights. This multi‑angle lighting wraps the products in soft, even illumination, eliminating shadowy blind spots and allowing the amber hue of cured meats and the crisp green tones of pickles to shine through, thereby stimulating appetite.

Corridor / Entrance Hall: A Sense of Ceremony in the Transition, Minimizing Disruption to Circulation Along the corridor ceiling, recessed anti-glare downlights are installed at intervals of 1.5–2 meters, with an illuminance of 50–60 lux, creating uniform light patches on the floor and eliminating shadowy areas. On the walls, one celadon‑style wall sconce is mounted every 3–4 meters, providing 40–50 lux; its minimalist forms—reminiscent of celadon bowls or bamboo segments—complement the corridor’s decor. Narrow LED strips, set into the floor on both sides and dimmed to 10–15% brightness, guide circulation at night without compromising the privacy of private dining rooms. At the entrance hall, a small copper pendant lamp delivering 80–100 lux is suspended, paired with a translucent stone countertop beneath it, which houses a warm‑tone LED strip, forming a “light‑and‑shadow foyer.” As patrons enter, they are greeted by soft, diffused illumination before transitioning into the dining area, enhancing the overall sense of occasion. III. Attention to Detail: Avoiding Pitfalls and Reinforcing Luxury Anti-Glare Measures: All direct‑emitting light sources—pendant lamps, spotlights, and downlights—are equipped with deep anti-glare designs (UGR ≤ 19), and their beam angles are carefully positioned to avoid shining directly into diners’ line of sight (with an angle of ≥ 60° relative to the tabletop), thus preventing glare during meals. Glass fixtures undergo frosted treatment to prevent sharp, distracting reflections. Avoiding Over‑Lighting: In non‑core areas—such as storage room entrances and kitchen passageways—only low‑intensity downlights (30–40 lux) are used, subtly de‑emphasizing secondary circulation paths and keeping the visual focus on the dining zone. Large‑scale lighting is strictly avoided; even during breakfast service, only table areas and open‑kitchen stations are accentuated, ensuring the space remains elegant yet unobtrusive. Material and Light Integration: When stone or solid wood flooring is chosen, direct, harsh lighting should be avoided to prevent glare and reflection. Instead, indirect lighting—via wall sconces or light strips—allows the light to softly diffuse across the surface, highlighting the material’s texture. For ceilings featuring architectural elements—such as domes or wooden grilles—light strips can be embedded within the structural gaps, letting light and shadow follow the form’s contours and enrich the spatial depth.

Jin Ke Li Li Restaurant The lighting design seamlessly aligns with the upscale Sichuan restaurant’s “cultural sophistication” and “premium positioning,” while leveraging expert light and shadow to faithfully capture the “color, aroma, and presentation” of Sichuan cuisine. At the same time, it accommodates the needs of various settings, allowing diners to savor the allure of Sichuan flavors within a comfortably immersive visual experience.