Crazy Drool Water Chicken (Taoyuan Branch)
小吃快餐 · ⭐ 3.6
Shop No. 3, Meishijie (Culinary Street), No. 48, Taoyuan 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 Shop No. 3, Meishijie (Culinary Street), No. 48, Taoyuan Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dai-style Shredded Chicken, Spicy Fragrant Chicken, Sichuan Pepper Chicken.
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: 小吃快餐
- Rating: 3.6
- Address: Shop No. 3, Meishijie (Culinary Street), No. 48, Taoyuan Street
- Popular dishes: Dai-style Shredded Chicken, Spicy Fragrant Chicken, Sichuan Pepper Chicken, Spicy Boiled Pork Slices
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Dai-style Shredded ChickenA cold dish made from chicken marinated in Dai spices and shredded by hand, then mixed with a tangy spicy sauce for a refreshing taste.
Spicy Fragrant ChickenA Sichuan-style dish made by stir-frying chicken with spices like Sichuan pepper and dried chili, resulting in a fragrant and spicy flavor.
Sichuan Pepper ChickenTeng椒 Chicken is a dish primarily made with chicken and Sichuan pepper. The preparation involves boiling the chicken until cooked, shredding it into strips, then mixing it with Sichuan pepper and seasonings, and finally marinating it to absorb the flavors.
Spicy Boiled Pork SlicesSichuan-style boiled pork slices feature tender pork loin, paired with bean sprouts and cabbage. Thinly sliced meat is marinated with starch and egg white, then stir-fried with chili, Sichuan peppercorns, and doubanjiang before boiling. The dish is finished by simmering the meat and vegetables in broth and drizzling with hot oil for aroma.