保山火塘牛肉(总店)
Hot pot · ⭐ 4.6
No. 5 Jingniu Road, Ala Subdistrict (adjacent to Land and Resources Vocational College)
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 No. 5 Jingniu Road, Ala Subdistrict (adjacent to Land and Resources Vocational College). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Baoshan Fire Pit Beef, Corn Cake, Single-Portion Beef Soup Pot.
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: 4.6
- Address: No. 5 Jingniu Road, Ala Subdistrict (adjacent to Land and Resources Vocational College)
- Popular dishes: Baoshan Fire Pit Beef, Corn Cake, Single-Portion Beef Soup Pot, Stir-Fried Beef Slices with Potato and Yellow Beans, Dry Pot Beef Small Pot
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Dishes
Baoshan Fire Pit BeefA Yunnan specialty dish featuring beef slowly roasted over a fire pit, resulting in tender meat with smoky flavor and local spices.
Corn CakeCorn cakes are made from cornmeal mixed with water and seasonings, shaped into flat or round forms, then cooked by frying, grilling, or steaming. Minimal additives preserve the natural flavor of corn.
Single-Portion Beef Soup PotA single-serving beef soup pot made with fresh beef and bone broth, simmered with vegetables for a rich, savory flavor.
Stir-Fried Beef Slices with Potato and Yellow BeansA classic Chinese dish featuring tender beef slices stir-fried with potatoes and yellow beans, seasoned with savory flavors.
Dry Pot Beef Small PotA Chinese dish featuring tender beef and vegetables stir-fried in a dry pot, seasoned with spicy and aromatic spices.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Oil-Poured Dried PorkA Sichuan dish made by slicing dried pork and quickly pouring hot oil over it, resulting in a crispy exterior and savory interior.
Fried Beef IntestinesA traditional Chinese dish made by frying cleaned and marinated beef intestines, resulting in a crispy exterior and tender interior with rich aroma.
Offal Stir-FryOffal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
Scallion Egg PancakeScallion egg pancake is a pan-fried dish made primarily from eggs and chopped scallions. Eggs are mixed with finely chopped scallions, poured into a greased pan, and cooked until golden on both sides to form a thin pancake.
MintMint is a refreshing cold dish primarily made with fresh mint leaves. The preparation is simple—just wash the mint leaves and mix them with seasonings like vinegar, salt, and sugar. The unique aroma and cool taste of mint make it an excellent choice for summer meals.
Sour CabbageSauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.