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Kunming Central Crowne Plaza Hotel · Chaohua Xuan Chinese Restaurant

地方菜 · ⭐ 4.7

No. 399 Qingnian Road, 4th Floor, Kunming Central Crowne Plaza Hotel

Dishes

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  Yunnan Codonopsis Steam Chicken

  A nourishing dish made by steaming chicken with codonopsis and goji berries in a steam pot, resulting in tender meat and rich, medicinal broth.
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  Yun Leg and Potato Rice Casserole

  A traditional Yunnan dish made by simmering rice with ham and potatoes, resulting in a savory and aromatic one-pot meal.
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  Abundant Grains Feast

  Five Grains Abundance is a dish primarily made with various grains, typically including rice, millet, corn, red beans, and green beans, prepared by steaming or simmering. The ingredients are evenly mixed, preserving the original flavors of the grains and offering a rich, diverse texture.
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  Dai-style Lemongrass Roast Chicken (Half)

  Half a tender chicken marinated with lemongrass, ginger, garlic, and chili, then grilled. The skin is golden and crispy, the meat juicy and tender, with a rich lemongrass aroma and mild spiciness.
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  Ice Plant Truffle Crispy Chicken

  Crispy chicken with ice plant and truffle sauce, a modern fusion dish combining crunch, freshness, and umami.
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  Yiliang Small Knife Duck

  Yiliang small knife duck is a traditional dish from Yiliang County, Kunming, Yunnan. Made with fresh duck and seasonings like ginger, scallion, garlic, and chili. The duck is cut, marinated with special spices, then stewed or braised until tender, sliced and served. Tender meat with rich aroma.
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  Xuanwei Stir-Fried Pork

  Xuanwei 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.
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  Xuanwei Pig Killing Dish

  A traditional dish from Xuanwei, Yunnan, made with fresh pork, blood tofu, pickled vegetables, and offal, slow-cooked to create a rich and flavorful meal.
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  Spicy Pepper Beefsteak Mushroom

  Dry chili beefsteak mushroom is a dish made primarily with beefsteak mushrooms and dried chilies. Clean and slice the mushrooms, cut the chilies. Heat oil in a pan, stir-fry the chilies until fragrant, then add mushrooms and cook until tender. Season and serve.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Dry-Fried Potato Shreds

  A stir-fried dish made with shredded potatoes, cooked until crispy and flavorful without excess oil.
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  Simao Bamboo Shoots Stir-fried with Preserved Pork

  Made with fresh bamboo shoots from Simao and local preserved pork, sliced and stir-fried quickly. The bamboo shoots are crisp and refreshing, while the preserved pork is salty and aromatic, creating a unique flavor.
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  Signature Spicy Chicken

  Signature Spicy Chicken features thigh meat or whole chicken, boiled, cooled, and sliced, then drizzled with a sauce made from chili oil, Sichuan pepper powder, garlic, ginger, soy sauce, vinegar, sugar, and sesame paste, topped with crushed peanuts and green onions. The dish emphasizes tender chicken and rich sauce.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Bangna Pineapple Spring Shrimp

  Fresh shrimp stir-fried with pineapple, green pepper, and red pepper, delivering a tangy sweet flavor with rich fruit aroma and tender, crisp texture.
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  Banna Green Papaya with Jellyfish Head

  Made from green papaya and jellyfish head, the papaya is shredded and the jellyfish head blanched, then mixed and tossed with salt, sugar, vinegar, and sesame oil. Crisp and refreshing, with a tangy-sweet-salty taste and a distinct oceanic flavor.
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  Stir-fried Chicken with Abalone and Beauty Pepper

  Fresh chicken thigh meat is stir-fried with abalone and beauty peppers. The dish features bright colors, rich texture, tender chicken, chewy abalone, and crisp, slightly spicy peppers with a savory, fresh aroma.
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  Tengchong Water-Pickled Vegetables with Macau Roast Pork

  A mix of Tengchong water-pickled vegetables and Macau-style roast pork, made by chopping and combining the ingredients. Features a tangy, slightly spicy taste with rich salty aroma.
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  Tea Horse Ancient Road Stewed Beef Brisket

  Premium beef brisket is slowly stewed with a traditional secret sauce, blending tea aroma with fragrant spices. The meat becomes tender and fully infused with flavor, while the broth is rich and deeply savory.
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  Crossing-the-bridge Rice Noodles

  Crossing-the-bridge rice noodles is a specialty snack from Yunnan, consisting of rice noodles, sliced meat, vegetables, and soup stock. The rice noodles are delicate and soft, the broth clear and flavorful, with rich ingredients that are gradually added to the hot soup to cook, preserving the fresh and tender texture of the ingredients.

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