寻雲味餐厅(滨江俊园店)
地方菜 · ⭐ 4.5
2nd Floor, Binjiang Junfa Plaza
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 2nd Floor, Binjiang Junfa Plaza. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Corn Cake, Baked Garlic Shrimp with Vermicelli, Yiliang Small Duck.
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: 4.5
- Address: 2nd Floor, Binjiang Junfa Plaza
- Popular dishes: Corn Cake, Baked Garlic Shrimp with Vermicelli, Yiliang Small Duck, Xuanwei Black Piglet Stir-Fry, Xuanwei Money Ham
China trip · China travel
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Dishes
Corn CakeCorn cakes are made from cornmeal mixed with water and seasonings, shaped into flat or round forms, then cooked by frying, grilling, or steaming. Minimal additives preserve the natural flavor of corn.
Baked Garlic Shrimp with VermicelliFresh shrimp baked with garlic sauce and vermicelli, creating a savory and aromatic dish.
Yiliang Small DuckYiliang Small Duck is made from small ducks raised in Yiliang, Yunnan, slow-cooked with special spices and broth to create a tender, fragrant dish with a unique local flavor.
Xuanwei Black Piglet Stir-FryA Yunnan specialty dish made with local black piglet meat, stir-fried quickly with green peppers and garlic chives for a rich, savory flavor.
Xuanwei Money HamXuanwei Money Ham is a traditional cold dish from Xuanwei, Yunnan, made by air-drying sliced cured ham. The meat is firm and savory, shaped like coins, ideal for serving as an appetizer or snack.
Pu'er Spiced Chicken Stir-fryA flavorful stir-fry of chicken with Pu'er tea and spices, offering a rich, aromatic taste.
Preserved Duck and Stinky TofuPreserved duck and stinky tofu are combined, with the duck cured and air-dried, and the tofu fermented. They are stir-fried or simmered together, resulting in a rich, savory-spiciness with a distinctive fermented aroma.
Spring Water Stewed Wuliangshan Free-range ChickenA delicately prepared dish using free-range chicken from Wuliangshan and natural spring water, slowly stewed to bring out rich flavor and tenderness.
Stir-Fried Eggplant with Roasted Chili and Century EggA spicy Sichuan-style dish combining roasted chili, tender eggplant, and mashed century egg for a rich, layered flavor.
Steamed Pork Ribs with Millet in Pressure CookerA comforting dish of pork ribs and millet steamed together in a pressure cooker, resulting in tender meat and flavorful grains.- Spicy Pig EarA spicy Sichuan-style cold dish made with pig ears stir-fried with chili and Sichuan peppercorns, offering a crunchy texture and bold numbing-spicy flavor.
Spicy Pig EarA Sichuan-style cold dish made with pig ears stir-fried with chili and Sichuan peppercorns, offering a crisp texture and bold spicy flavor.