Sichuan Flavor Pork Intestine Chicken
Sichuan cuisine · ⭐ 3.7
No. 132 Yangliuzhuang
Dragon Mate tips
If you are traveling in China to visit Kunming, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 132 Yangliuzhuang. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Mixed Vegetables, Potato, Chinese Cabbage and Taro Soup.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.7
- Address: No. 132 Yangliuzhuang
- Popular dishes: Cold Mixed Vegetables, Potato, Chinese Cabbage and Taro Soup, Pork Intestines, Konjac
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Dishes
Cold Mixed VegetablesCold mixed vegetables is a dish primarily made with fresh vegetables, prepared by simple seasoning and mixing. Main ingredients include various vegetables such as cucumber, carrot, and wood ear mushroom, combined with seasonings like garlic, cilantro, soy sauce, vinegar, and chili oil, then thoroughly mixed.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Chinese Cabbage and Taro SoupA comforting soup made with Chinese cabbage and taro, simmered gently to bring out natural sweetness and soft texture.
Pork IntestinesOffal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
Stewed Rabbit in Yellow SauceA spicy and savory dish made by slow-cooking rabbit meat with yellow beans, ginger, garlic, and chili in a rich sauce.
Braised Lamb with Yellow SauceYellow-braised lamb is a dish made primarily with lamb, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, and slowly stewed over low heat. After blanching, the lamb is cooked together with the seasonings in a pot, adding water or broth until the meat becomes tender and the sauce thickens.
Stewed Crucian Carp in Brown SauceA traditional Chinese dish made by stewing crucian carp with brown sauce, ginger, scallions, and seasonings until tender and flavorful.
Stewed Chicken with Brown SauceYellow-braised chicken is a traditional dish made primarily with chicken, accompanied by vegetables such as mushrooms and green peppers. After marinating, the chicken is simmered in yellow butter to create a rich, flavorful dish. The chicken becomes tender and juicy, blending harmoniously with the vegetables to deliver a complex and satisfying taste.