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Yunshan Yi Chu Yunnan Restaurant (Zhengda Branch)

地方菜 · ⭐ 4.3

Zhengda Center, Guanghua Road, Basement Level 1

Dishes

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  Yunnan Small Knife Duck

  Yunnan small knife duck uses locally sourced tender duck as its main ingredient. After careful marination, it is meticulously deboned using a special small knife to keep the duck meat intact. It is then slowly roasted at low temperature until the skin turns golden and crispy, while the meat remains fresh, tender, and juicy. Served with a specially crafted sauce, this dish offers a unique and distinctive flavor.
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  Dali Sour Papaya Fish

  Dali sour soup carp dish uses fresh grass carp, paired with papaya, tomato, and onion, cooked in a sour broth (usually made from pickled vegetables or lemon juice). The fish slices are stewed together with papaya cubes, keeping the fish tender and the papaya soft, with a rich, tangy flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Oil-braised Chicken Mushroom with Loofah Tips

  A cold dish made with fresh loofah tips and oil-rich chicken mushrooms, a type of fungus. Blanch the loofah tips, cut or tear the mushrooms, mix together and season. Simple preparation that highlights the natural flavors.
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  Stir-fried Bean Sprouts

  Clear stir-fried bean sprouts is a vegetarian dish using fresh bean sprouts as the main ingredient. After washing and briefly blanching in boiling water, the sprouts are drained and stir-fried quickly with garlic in hot oil, then seasoned and served. Simple to prepare, it retains the tender freshness of the sprouts.
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  Tomato Beef Noodle Soup

  Beef and tomato rice noodles feature rice noodles as the main ingredient, paired with beef slices and fresh tomatoes. After the rice noodles are cooked, they are simmered together with stir-fried tomatoes and beef, allowing the noodles to fully absorb the sweet and sour flavor of the tomatoes and the savory richness of the beef, resulting in a rich and satisfying taste.
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  Classic Crossing-the-Bridge Rice Noodles

  Classic Crossing-the-bridge rice noodles feature hot broth with separate placements of raw meat, cooked meat, vegetables, bean sprouts, and rice noodles. Add ingredients one by one to the boiling broth, then enjoy tender ingredients and silky rice noodles soaked in flavorful soup.
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  Frog

  Made primarily from frogs, usually bullfrogs or field frogs, cleaned and gutted before cooking. Can be prepared by frying, braising, dry pot, or hot pot methods, often stir-fried or stewed with chili, ginger, garlic, and doubanjiang.
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  Stir-Fried Pomegranate Blossoms in Sauce

  Stir-fried pomegranate blossoms with scallions, ginger, garlic, soy sauce, sugar, and vinegar. Fresh blossoms are blanched and quickly stir-fried to retain crispness and absorb flavor.
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  Wild Boletus

  Wild boletus is a natural fungus harvested from forests. Typically cleaned and stir-fried alone or with meat, seasoned simply with oil, garlic, and ginger to preserve its natural flavor.
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  Wild Mushroom Stewed Free-range Chicken

  Wild mushrooms and free-range chicken are slowly stewed together, resulting in tender chicken and flavorful mushrooms with a rich broth.
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  Black Three Chopped

  Black Three Chops is a dish primarily made with black fungus, black sesame seeds, and black rice. To prepare it, first cook the black rice until tender and set aside. Soak the black fungus and chop it finely, then roast the black sesame seeds until fragrant. Next, mix all three ingredients together, add seasonings such as salt and light soy sauce as needed, and stir well to combine.

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