Quan Guo Xiao Huang Niu Lu Rou Guan
Hot pot · ⭐ 3.4
Quan Guo Xiaohuangniu Lvguan Meat Restaurant, Building C19, Shidai Maogang, Taiping New City Subdistrict
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 Quan Guo Xiaohuangniu Lvguan Meat Restaurant, Building C19, Shidai Maogang, Taiping New City Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Dried Meat, Spicy Beef Hot Pot, 清汤牛肉.
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: Hot pot
- Rating: 3.4
- Address: Quan Guo Xiaohuangniu Lvguan Meat Restaurant, Building C19, Shidai Maogang, Taiping New City Subdistrict
- Popular dishes: Dried Meat, Spicy Beef Hot Pot, 清汤牛肉, Clear Soup Donkey Meat, Stewed Beef with Yellow Sauce
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Dishes
Dried MeatA traditional Chinese dish made by curing and drying meat, often beef or pork, resulting in a flavorful and chewy texture.
Spicy Beef Hot PotDry Pot Beef is a dish made primarily with beef, paired with vegetables such as potatoes, green peppers, and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a wok. Flavoring ingredients like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are added, and the dish is finished by reducing the sauce.
清汤牛肉清汤牛肉是一道以牛肉为主要食材，通过焯水去腥后与清水一同炖煮而成的菜品。牛肉切片或切块，加入姜片、葱段等辅料，慢火熬制至肉质软烂，汤色清澈，保留牛肉原味。
Clear Soup Donkey MeatA dish made with fresh donkey meat, blanched to remove odor and then slowly stewed in clear water. The soup is clear, the meat tender, and the flavor naturally savory.
Stewed Beef with Yellow SauceYellow-braised beef is a dish made primarily with beef, blanched and then stewed with辅料 like green onions, ginger, and garlic. First, cut the beef into pieces, boil to remove blood foam, then add soy sauce, cooking wine, star anise, and bay leaves, simmering slowly until tender and flavorful.