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滇 Feng Lou · Boutique Yunnan Cuisine (West直 Men门店)

地方菜 · ⭐ 4.1

No. 44 Honglian South Village

Dishes

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  Small Pot Rice Noodles

  Small pot rice noodles are a specialty snack from Yunnan, made primarily with rice noodles, accompanied by minced pork, bean sprouts, chives, and other vegetables. Cooked in a specially designed small copper pot, the broth is rich and flavorful, while the rice noodles are delicate and soft, offering a nutritious and delicious meal with a variety of fresh vegetables.
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  Pu'er Shrimp

  Puerh shrimp is made with fresh shrimp, cooked in Puerh tea broth. Shrimp is blanched and stir-fried with brewed Puerh tea, absorbing its aroma for a tender texture. A touch of ginger and scallion adds fragrance and removes fishiness, then thickened with a cornstarch slurry.
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  Rose Flower Cake

  Rose flower cake is a traditional snack made primarily from fresh rose petals, flour, and granulated sugar. The rose petals are washed, mixed with sugar and marinated to serve as the filling. Flour and water are combined to form dough, which is rolled into thin sheets, filled with the rose mixture, and baked until golden and crispy.
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  Bamboo Mushroom Steam Pot Chicken

  Bamboo fungus steam pot chicken is a nutritious dish primarily made with chicken and bamboo fungus. The preparation involves cutting the chicken into pieces, placing it together with bamboo fungus into a steam pot, adding appropriate seasonings and water, then slowly cooking with steam until the chicken is fully cooked and the bamboo fungus is well infused with flavor.
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  Premium Crossing-the-Bridge Rice Noodles

  Premium Crossing-the-Bridge Rice Noodles feature fresh rice noodles with chicken breast, ham, fish slices, tofu skin, and vegetables. The broth is made by simmering old hen and pork bones. Raw ingredients are added one by one to the hot soup, then rice noodles are mixed in at the end.
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  Tengchong Great Rescue Ride

  Tengchong Da Jiujia is a fried rice dish made with rice, eggs, ham, and green onions. Rice and beaten eggs are stir-fried together, then diced ham and green onions are added and mixed evenly before serving.
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  Spiced Lamb with Dipping Sauce

  A dish featuring lamb slices cooked and served with a special dipping sauce made from chili powder, Sichuan pepper, garlic, green onions, cilantro, soy sauce, vinegar, and sesame paste. The tender lamb is blanched or stewed, while the sauce adds rich flavor layers.
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  Dipping Sauce Fish

  Zhan Shui Yu is a dish featuring fresh fish steamed or boiled and served with a special dipping sauce made from chili, garlic, green onions, soy sauce, vinegar, and cilantro.
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  Xishuangbanna Passionfruit Hot Pot

  Xishuangbanna passionfruit hot pot features fresh passionfruit as its base, combined with seasonal vegetables, mushrooms, meats, and seafood. The passionfruit juice blends with broth to create a tangy-sweet flavor. Ingredients are dipped and cooked in the pot, highlighting the unique aroma and fresh taste of passionfruit.
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  Pan-fried Shiping Tofu

  Stir-fried Shiping Tofu is a dish primarily made with Shiping tofu. The tofu is cut into pieces and pan-fried until golden brown on both sides, resulting in a crispy exterior and tender interior. During preparation, few seasonings are added to preserve the natural bean aroma and texture of the tofu.
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  Lemongrass Grilled Tilapia

  Lemongrass-grilled tilapia is a dish featuring tilapia as the main ingredient, enhanced with lemongrass. To prepare it, lemongrass and seasonings are stuffed into the fish's cavity, then tied with lemongrass stalks and slowly grilled over charcoal until golden and crispy.
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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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