He Jiang Farm Fresh Garden
农家菜 · ⭐ 4.2
100 meters west of Xiaoduokou Overload Control Station on Fokun Highway, opposite Bus She
Dragon Mate tips
If you are traveling in China to visit Kunming, this restaurant is worth a stop for great food. This restaurant is located at 100 meters west of Xiaoduokou Overload Control Station on Fokun Highway, opposite Bus She. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Pot Pork Trotter, Spicy Pork Intestines Stir-fry, Spicy Pot Chicken and Intestines.
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: 农家菜
- Rating: 4.2
- Address: 100 meters west of Xiaoduokou Overload Control Station on Fokun Highway, opposite Bus She
- Popular dishes: Spicy Pot Pork Trotter, Spicy Pork Intestines Stir-fry, Spicy Pot Chicken and Intestines, Dry Pot Chicken with Bitter Bamboo Shoots, Spicy Stir-Fried Shrimp
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Dishes
Spicy Pot Pork TrotterDry-braised pig trotter is a dish featuring pig trotters as the main ingredient, blanched and stir-fried with chili, Sichuan pepper, ginger, garlic, then simmered with doubanjiang and seasonings until tender and fragrant.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Pot Chicken and IntestinesDry Pot Pig Intestine Chicken is a dish made with pig intestines and chicken. After separate preparation and blanching, they are stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings, then seasoned with doubanjiang and cooking wine, slowly stewed over low heat until fully flavored.
Dry Pot Chicken with Bitter Bamboo ShootsA spicy Sichuan dish made with chicken and bitter bamboo shoots, stir-fried in a dry pot with chili, garlic, and ginger for a rich, aromatic flavor.
Spicy Stir-Fried ShrimpSpicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
Sichuan Pepper BeefSichuan-style pickled chili beef is a dish made primarily with beef, combined with辅料 such as pickled chili peppers, garlic, and ginger. The beef is sliced and marinated with seasonings, then stir-fried together with the pickled chilies to allow the beef to absorb the spicy and sour flavors. The result is tender, juicy meat with a rich and intense taste.
Delicious Intestine and Fresh Taro Chicken StewFresh intestines, chicken, and fresh taro are slowly stewed together. Rich ingredients and thick broth create a layered texture.
Dipping Water OkraA refreshing dish of blanched okra served with a savory dipping sauce made from garlic, chili, soy sauce, vinegar, and sesame oil.