张崇会火锅(南悦城店)
Hot pot · ⭐ 4.1
Intersection of Xiwang Road and Xingke Road
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 Intersection of Xiwang Road and Xingke Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 九嬢秘制嫩肉片, Big Knife Tripe, Handmade Luncheon Meat.
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: 4.1
- Address: Intersection of Xiwang Road and Xingke Road
- Popular dishes: 九嬢秘制嫩肉片, Big Knife Tripe, Handmade Luncheon Meat, 抿骨烂鸡脚, Old-Style Red Sugar Ice Tangyuan
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Dishes
九嬢秘制嫩肉片九嬢秘制嫩肉片是一道以猪里脊肉为主料的菜肴，肉片经腌制后滑炒而成。主要食材包括猪里脊肉、青椒、红椒和葱姜蒜等辅料，通过秘制调料腌制入味后快速翻炒，保持肉质嫩滑。
Big Knife TripeDa Dao Yao Hua is a Chinese dish primarily made with pig kidneys. The kidney slices are scored with a crosshatch pattern on the surface, causing them to curl into flower shapes during cooking. It is typically stir-fried quickly with辅料 such as green onions, ginger, and garlic, along with seasonings like soy sauce and cooking wine, until fully cooked.
Handmade Luncheon MeatHandmade luncheon meat is primarily made from pork, starch, eggs, and seasonings. The ingredients are mixed and stuffed into sausage casings, then steamed or heated to set the shape. The finished product is cylindrical, with a fine texture and soft, tender taste.
抿骨烂鸡脚抿骨烂鸡脚是一道以鸡脚为主要食材的菜肴，通过长时间炖煮使鸡脚软烂脱骨。制作时通常将鸡脚焯水去腥后与调料一同放入锅中慢火炖制，直至鸡脚肉质酥烂、骨肉分离。
Old-Style Red Sugar Ice TangyuanA traditional Chinese dessert made with glutinous rice balls served in a rich red sugar syrup, often enjoyed cold for a contrasting texture and flavor.
Taro Mochi IceXiangyu mianmianbing is made from fresh taro, steamed and mashed, then mixed with milk, cream, and sugar. After slow freezing and constant stirring, it forms a smooth, dense ice texture. Add coconut milk, red beans, or taro balls when serving.
Cilantro Tender BeefCilantro tender beef is a dish made with tender beef as the main ingredient and cilantro as the secondary ingredient. To prepare, first slice the tender beef and marinate it with seasonings to infuse flavor. Next, heat oil in a wok and quickly stir-fry the beef slices until they change color. Finally, add chopped cilantro and stir-fry evenly before serving.
Fresh Wagyu TenderloinFresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.