湫和小食堂(南强街店)
小吃快餐 · ⭐ 4.5
No. 59, Tongren Street (next to Airuo Chun)
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. 59, Tongren Street (next to Airuo Chun). It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three Delicacies Soup, Dai-style Cold-Blended Egg Salad, Curried Shrimp.
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: 小吃快餐
- Rating: 4.5
- Address: No. 59, Tongren Street (next to Airuo Chun)
- Popular dishes: Three Delicacies Soup, Dai-style Cold-Blended Egg Salad, Curried Shrimp, Xuanwei Stir-Fried Pork, Oil-Scalded Beef
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Dishes
Three Delicacies SoupThree-delicacy soup is made with chicken, pork, and shrimp, enhanced with mushrooms, ham, and greens. After blanching the meats to remove odor, they are simmered slowly in water with salt for a rich, flavorful broth.
Dai-style Cold-Blended Egg SaladA refreshing Yunnan dish featuring boiled eggs tossed with garlic, chili, cilantro, and fish sauce for a tangy, spicy flavor.
Curried ShrimpCurry shrimp is a dish featuring shrimp as the main ingredient and curry as the primary seasoning. To prepare it, first clean the fresh shrimp, then create a rich curry sauce using curry powder and spices. Finally, cook the shrimp together with the sauce until the shrimp are fully cooked and well-seasoned.
Xuanwei Stir-Fried PorkXuanwei stir-fried pork is a dish featuring pork belly and chili. Sliced pork belly is stir-fried to release oil, then mixed with green and red peppers, seasoned and cooked evenly. The key is precise heat control for tender, non-greasy meat and crisp vegetables.
Oil-Scalded BeefA Sichuan dish featuring tender beef stir-fried quickly in hot oil with aromatics like ginger, garlic, and chili for a spicy, fragrant flavor.
Oil-Puffed SquidA Chinese dish made by quickly stir-frying fresh squid in hot oil with aromatics like ginger, garlic, and chili for a crisp texture and rich flavor.
Oil-Pickled TripeA Sichuan dish made by quickly stir-frying pig or beef tripe with chili, garlic, and ginger for a spicy, crunchy texture.
Thai Water SpinachThai morning glory is made primarily with fresh water spinach, enhanced with Thai-style spices and seasonings such as garlic, chili, and fish sauce, then quickly stir-fried over high heat. The dish features a bright color and a crisp texture.
Ham Leg Stewed with Kidney BeansA hearty dish made by slow-cooking ham leg with kidney beans until tender, resulting in a rich and savory flavor.
Braised Pig TrottersBraised pig trotters is a dish made primarily with pig trotters, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then slowly cooked with soy sauce and sugar.
Old Kunming Sour Cabbage Stir-Fried PorkA traditional Yunnan dish made by stir-frying pork with fermented cabbage, garlic, and chili for a tangy, savory flavor.
Crab Roe Potato NoodlesA dish made with potato noodles stir-fried with crab roe, offering a rich and savory flavor.