Yunchun Dai Flavor (Kunming Muslim Building Branch)
地方菜 · ⭐ 3.0
Room 1010, 10th Floor, Bolian Plaza Office Building, No. 6 Sanshi Street
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 Room 1010, 10th Floor, Bolian Plaza Office Building, No. 6 Sanshi Street. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Erzhong Hulaj Chicken Feet, Boneless Chicken Feet, Litsea Cubeba Chicken Feet.
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: 地方菜
- Rating: 3.0
- Address: Room 1010, 10th Floor, Bolian Plaza Office Building, No. 6 Sanshi Street
- Popular dishes: Erzhong Hulaj Chicken Feet, Boneless Chicken Feet, Litsea Cubeba Chicken Feet, Lemon Chicken Feet, Chicken Tendons
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Dishes
Erzhong Hulaj Chicken FeetChicken feet are the main ingredient, boiled and then mixed with Sichuan pepper, chili, and other spices. The texture is chewy and flavorful, with a spicy, numbing, and savory taste.
Boneless Chicken FeetA dish made from boneless chicken feet, typically marinated or braised and served chilled with a tangy, spicy dressing.
Litsea Cubeba Chicken FeetA dish featuring chicken feet marinated or stir-fried with litsea cubeba, garlic, and chili for a tangy, spicy flavor.
Lemon Chicken FeetLemon chicken feet is a cold dish made by marinating boiled chicken feet with lemon, garlic, ginger, chili, and vinegar for a crisp, tangy flavor with a refreshing lemon aroma.
Chicken TendonsChicken feet tendons is a dish primarily made with chicken feet. After blanching to remove excess fat and impurities, the ingredients are simmered or stir-fried until tender and fully flavored. It is typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine; some recipes add chili peppers or doubanjiang (fermented broad bean paste) to enhance the flavor.