潮牛一家•潮汕鲜活牛肉火锅(七彩云南第壹城店)
Hot pot · ⭐ 4.2
6th Floor, Qicai Yunnan First City, Caiyun South Road
Dragon Mate tips
If you are traveling in China to visit Kunming, this restaurant is worth a stop for great food. This restaurant is located at 6th Floor, Qicai Yunnan First City, Caiyun South Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Three-flower tendon, Kung Fu Noodles, Tendon Meat.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Kunming
- Category: Hot pot
- Rating: 4.2
- Address: 6th Floor, Qicai Yunnan First City, Caiyun South Road
- Popular dishes: Three-flower tendon, Kung Fu Noodles, Tendon Meat, Chao Shan Hand-Hammered Beef Balls, Cantonese Fried Tofu Skin Rolls
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Dishes
Three-flower tendonThree-flower tendon is a cut from the pig's front leg, consisting of fascia and muscle. It's typically blanched, simmered, or braised to achieve a soft yet elastic texture. Main ingredient: pork foreleg tendon, often cooked with soy sauce, sugar, and cooking wine.
Kung Fu NoodlesKung Fu Noodles is a Chinese dish featuring hand-pulled noodles served in a rich broth with savory toppings like beef, vegetables, and egg, showcasing traditional noodle-making skills.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Chao Shan Hand-Hammered Beef BallsChao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
Cantonese Fried Tofu Skin RollsA classic Cantonese dish made by wrapping minced meat or vegetables in thin tofu skin, rolling it into a log, and deep-frying until golden and crispy.
Tender Beef SaladTender beef salad is made with fresh beef, marinated and quickly blanched or stir-fried. Sliced beef is seasoned, then stir-fried with scallions, ginger, garlic, and green/red peppers to retain its tender texture and refreshing flavor.
Beef Offal Hot Pot BaseA rich broth made from beef offal like tripe, intestines, and lungs, simmered with spices and stock—ideal as a base for hot pots or stews.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Five-Style Fresh Beef PlatterA platter featuring five cuts of fresh beef, marinated and gently cooked to preserve tenderness and natural flavor, served with a house-made sauce for a rich dining experience.
Fresh Sliced Wagyu BeefFreshly sliced beef is a dish made with fresh beef, typically from the tender belly or腰部 area, sliced thin and quickly cooked. Common methods include hot pot, stir-frying, or blanching to maintain tenderness and delicate texture.