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Yunteng Foodhall · Yunnan Cuisine

地方菜 · ⭐ 4.3

1st Floor, Central Hall between Building 7 and Building 8, Donghuashi North Community East Area, Donghuashi East Street

Dishes

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  Yunnan Double-Petal Flower Cake

  Yunnan double-petal flower cake uses fresh double-petal rose petals as main ingredient, combined with flour, sugar, and vegetable oil for the crust, and filled with petals stir-fried with sugar. The dough is rolled, filled, pressed into shape, then baked until golden.
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  Dai-style Crucian Carp

  A dish of fresh crucian carp marinated with Dai spices like lemongrass and chili, then pan-fried to a savory finish.
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  Grilled Tilapia with Lemongrass

  Tilapia is marinated and grilled wrapped in lemongrass or brushed with lemongrass juice, absorbing its fragrant aroma and resulting in tender, flavorful meat.
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  Original Steam Pot Chicken

  Original Flavor Steam Pot Chicken is a dish primarily made with chicken, cooked using the unique steaming method of the steam pot to preserve the chicken's natural flavors. The chicken is cut into pieces, placed in the steam pot with appropriate seasonings and water, then slowly steamed until the chicken is fully cooked and the broth becomes rich and flavorful.
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  Original Steam-Boiled Chicken in Pot

  Made with fresh chicken and辅料 like ginger slices and green onions, steamed in a steam pot to retain original flavor. Clear broth, tender meat.
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  Small Pot Rice Noodles

  Small pot rice noodles are a specialty snack from Yunnan, made primarily with rice noodles, accompanied by minced pork, bean sprouts, chives, and other vegetables. Cooked in a specially designed small copper pot, the broth is rich and flavorful, while the rice noodles are delicate and soft, offering a nutritious and delicious meal with a variety of fresh vegetables.
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  Stir-fried Black Chicken Mushroom with Melon Tips

  Black chicken mushrooms and melon tips are blanched and mixed, then dressed with spicy oil for a crisp texture and unique flavor.
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  Bamboo Tube Fermented Glutinous Rice Wine

  Bamboo-fermented glutinous rice wine is made from glutinous rice, soaked and steamed, then fermented with yeast. Rice is placed in fresh bamboo tubes, sealed, and naturally fermented for weeks at suitable temperatures, converting starch into alcohol and sugar, resulting in a rice wine with bamboo aroma.
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  Bamboo Mushroom Steam Chicken

  Bamboo fungus steam pot chicken is a dish made with chicken and dried bamboo fungus. Fresh chicken thighs or whole chicken pieces are slow-steamed with dried bamboo fungus in a steam pot, using minimal seasoning to highlight the natural flavors and unique aroma of the bamboo fungus.
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  Mengzi Crossing Bridge Rice Noodles

  Mengzi Crossing-the-bridge rice noodles feature smooth rice noodles with raw and cooked meat slices, vegetables, and bean sprouts. Boil broth, add ingredients to cook, then mix in the noodles.
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  Potato Rice Stew in Copper Pot

  Stir-fried rice with potatoes in a copper pot uses potatoes and rice as main ingredients. Potatoes are cubed and cooked with rice in a copper pot until tender, adding oil, salt, and seasonings for rich flavor.
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  Black Three Chopped

  Black Three Chops is a dish primarily made with black fungus, black sesame seeds, and black rice. To prepare it, first cook the black rice until tender and set aside. Soak the black fungus and chop it finely, then roast the black sesame seeds until fragrant. Next, mix all three ingredients together, add seasonings such as salt and light soy sauce as needed, and stir well to combine.

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