Close

Wildcat MeowMeow

地方菜 · ⭐ 4.3

No. 55, Gongmenkou Dongcha

Dishes

• 

  Stir-fried Loofah with Wild Mushroom Salad

  A refreshing salad of fresh loofah tips and chanterelle mushrooms, blanched and tossed with seasonings to preserve their crisp texture and natural flavor.
• 

  Yunnan Mixed Tofu Noodle Salad

  Yunnan mixed tofu salad with rice noodles, featuring tofu, cucumber, carrot, bean sprouts, cilantro, and a dressing of soy sauce, vinegar, chili oil, garlic, and sesame paste.
• 

  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
• 

  Medium Rare Beef Wrapped in Bamboo

  Thin slices of tender beef marinated in seasoning, wrapped in vegetables or paper and grilled to medium-rare for a juicy, tender texture.
• 

  Grilled Mixed Mushrooms

  Bao烧杂菌 is a dish featuring various fresh mushrooms like shiitake, king oyster, and enoki. After washing and blanching, they're wrapped in bamboo or lotus leaves and slowly roasted until tender, absorbing rich aroma while keeping their freshness.
• 

  Grilled Chicken Tendon

  Bao烧 chicken tendon is a dish featuring chicken tendons as the main ingredient. After cleaning and blanching to remove odor, the tendons are marinated with seasonings and then wrapped in lotus or bamboo leaves before being baked in an oven or over charcoal until fully cooked. The exterior is slightly charred while the inside remains soft, tender, and elastic.
• 

  Tree Tomato Stew with Chicken

  Stewed free-range chicken with tree tomatoes and Yunnan-style rice cakes, featuring fresh tree tomatoes, local rice cakes, and slow-cooked chicken. The rice cakes absorb the rich broth at the end for a flavorful dish.
• 

  Old Milk Potato

  Old奶洋芋 is a dish primarily made with potatoes. The potatoes are cut into pieces, boiled until tender, and then stir-fried with seasonings. Garlic, chili, and green onions are typically added as accompaniments to enhance the flavor.
• 

  Stinky Tofu Beef Rice Noodles

  Stinky tofu beef rice noodle stew features rice noodles, marinated beef slices, and fermented stinky tofu simmered in a rich broth. Cooked noodles are combined with beef and stinky tofu in a pot, then slow-cooked with a secret sauce for deep flavor.
• 

  Stinky Bamboo Shoots with Water Spinach

  Stir-fried water spinach with pickled bamboo shoots is a dish featuring water spinach and pickled bamboo shoots. Wash and cut the water spinach, slice the pickled bamboo shoots. Heat oil in a wok, sauté garlic, add pickled bamboo shoots, then quickly stir-fry with water spinach until tender. Season and serve.

Reviews

• alpine_reed
  Cute little Yunnan spot, not big at all but the decor is super cute — little posters on the walls, a blackboard menu, all very artsy, kinda feels like walking into a tiny fun world. We got the chicken stew with the rice cakes, the broth was tangy and a little sweet, really rich, and those rice cakes had soaked up all the flavor, soft and chewy, went perfect with rice. The crispy tofu was crunchy outside, super soft inside, a tiny bit spicy but not greasy at all, even better with the chili dip. The cold rice noodles were sour and sweet, noodles were silky and bouncy, lots of toppings too. Whole vibe is super chill, perfect for hanging out with friends. Honestly really solid, would come back.