大渝火锅(昆明好悦天地店)
Hot pot · ⭐ 4.5
No. 05, Zone A, 6th Floor, Dayuecheng, No. 616 Huancheng South 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 No. 05, Zone A, 6th Floor, Dayuecheng, No. 616 Huancheng South 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: Black Chicken Roll, Potato, Dayu Beef Tripe.
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: 4.5
- Address: No. 05, Zone A, 6th Floor, Dayuecheng, No. 616 Huancheng South Road
- Popular dishes: Black Chicken Roll, Potato, Dayu Beef Tripe, Handmade Shrimp Paste, Beef Tallow Broth Base
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Dishes
Black Chicken RollBlack chicken rolls are a dish made primarily from black chicken meat, sliced thinly and rolled into cylindrical shapes. Vegetables such as carrots and green peppers are typically wrapped inside along with the meat, then steamed or stir-fried to achieve a tender texture with rich layers of flavor.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Dayu Beef TripeDaiyu Maowu is a Sichuan dish featuring beef tripe as the main ingredient, quickly blanched in boiling water and served with a dipping sauce made from garlic, cilantro, chili oil, and Sichuan pepper oil.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Beef Tallow Broth BaseBeef tallow base made with beef tallow, fermented broad bean paste, chili, Sichuan peppercorns, ginger, garlic, and scallions, commonly used in hot pot. Heated to blend spices and tallow for a rich flavor foundation.
Special Lunch MeatA seasoned pork product made by mixing meat with starch and seasonings, then steamed in casings for a tender, flavorful result.
Special Beef RibSpecial beef slices are marinated with soy sauce, cooking wine, and oyster sauce, then stir-fried with onions and green peppers for a tender, rich flavor.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Delicious Shrimp PasteA dish made from fresh shrimp blended with egg white and starch, resulting in a smooth and flavorful texture, commonly served in hot pot or steamed.
Crispy Beef TripeA Sichuan dish made with beef tripe, quickly blanched or stir-fried to retain its crisp texture, seasoned with spicy and numbing spices.
Crispy Tender Goose IntestinesCrispy tender duck intestine is a dish featuring duck intestines as the main ingredient, quickly blanched or stir-fried to maintain its crisp and tender texture, often cooked with garlic, chili, and scallions to highlight its refreshing crunch and savory flavor.