Old-Style Sichuan Cuisine Restaurant (Shi Shan Road Branch)
Sichuan cuisine · ⭐ 3.4
Kangde Mingzhu, Nos. 5–6, Shishan Road
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 Kangde Mingzhu, Nos. 5–6, Shishan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Five-Spice Pork Ribs, Spicy Beef with小米辣, Sichuan Spicy Chicken.
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: 3.4
- Address: Kangde Mingzhu, Nos. 5–6, Shishan Road
- Popular dishes: Five-Spice Pork Ribs, Spicy Beef with小米辣, Sichuan Spicy Chicken, Spicy Frog in Dry Pot, Maoxuewang
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Dishes
Five-Spice Pork RibsA Chinese dish made with pork ribs marinated in five-spice powder and braised until tender, known for its rich aroma and savory flavor.
Spicy Beef with小米辣Spicy chili stir-fried beef is a dish made primarily with beef and small chilies. Beef slices are marinated, then quickly stir-fried with chopped chilies. Cooking emphasizes proper heat control to keep the beef tender and the chilies fragrant.
Sichuan Spicy ChickenSichuan-style Spicy Chicken is made with chicken as the main ingredient, stir-fried with dried chilies and Sichuan peppercorns. The chicken pieces are marinated before being stir-fried with the aromatically fried dried chilies and Sichuan peppercorns, allowing the chicken to absorb the spicy and numbing flavors. The finished dish has a bright red color, with crispy skin and tender meat, delivering a rich and intense spiciness.
Spicy Frog in Dry PotA spicy Sichuan dish featuring tender frog legs stir-fried with vegetables in a dry pot, delivering bold flavors and heat.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Pickled Chili Stir-fried Bamboo ShootsA spicy Sichuan-style dish made by stir-frying fresh bamboo shoots with pickled chili peppers, resulting in a crisp and tangy flavor.
Sour Spicy Pork Fried RiceA flavorful fried rice dish made with pork mince, fermented chili, and seasoned with sour and spicy flavors.
Spinach Tofu SoupGreen vegetable tofu soup is made from soft tofu and fresh greens. Cut tofu into cubes, add washed vegetables, boil in water, season, and cook until vegetables soften. Simple preparation highlights the natural flavors of ingredients.
Egg and Cucumber RiceEgg and cucumber rice features tender eggs and crisp cucumbers stir-fried and served over steamed rice for a light, satisfying meal.
Spicy TofuSpicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.
Yellow Braised Chicken with PotatoesA Chinese home-style dish made by slow-cooking chicken and potatoes in a savory sauce with soy sauce, wine, and ginger.